Messages

Solan, welcome to the forum. If you sharpen your Hattori knives be sure and note how they are sharpened. Many Japanese knives are single bevel and the process is a little different.

Thank you, John! The knives are double bevel and, as I understand it, make use of that very sharp angle that many japanese knives use. 11˚ to each side, for a total of 22˚.  I have hitherto sharpened them on whetstones of increasing fineness, but I am not very good at keeping a constant angle, so I think machine will be better. But a good machine! I have one already, but frankly the result disappointed compared to the whetstones. I expect better from the Tormek, though, (of course modulo my own proficiency).

I guess my first job will be to figure out which jig I need for those knives and for the straightedge.

Thank you! I was looking for a post like this, since the reason I am looking to buy a Tormek is primarily to sharpen my kitchen knives. I have some very nice ones from Hattori. Both full size and small ones. That, plus sharpening a straightedge razor.

Any further tips will be welcome, of course, as I have yet not bought the Tormek, but have asked a shop to bring in a T4, since this seems to fit with my amateur status yet high demands for performance. Wondering whether to get that Japanese wheel, though. It seems tempting because of the Japanese knives.