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Hello,

I don't think the Custom includes the marker.

Any sharpie will do the trick. I'd advise using one with a beveled tip as i find it easier to slide along the edge.

And how did you set up the "FVB" on the WSKO? Can you take a picture?

Sure, here's the topic with pictures

Do you mean the WSKO + Work Sharp Blade Grinder?

Yup !

How to maintain a 13.5 degree angle for honing? By hand?
Muscle memory?

I use the WSKO a lot, I even added a FVB so I can keep the shaft horizontal.

Still, even with this setup, it is IMO impossible to be precise within 1dps : the slack in the belt itself, even on the stiffest setting, lets the angle vary with the slightest change in pressure.

I also found the scale on the first generation to be quite approximate. But this can be corrected with an anglecube or the like.

As a matter of personal preference, i like to sprinkle a few drops of water on the composite wheel before I use it. It gives better control and feedback IMO.

For many years, I have recommended getting to know a local machinist. I would like to amend that recommend that recommendation to also include either acquiring a 3D printer or getting to know someone with access to one.

I think getting to know a 3D printer owner is far easier : local libraries or multi-services shops may have one, and home users will usually be more than happy to help. It will save the hassle of having to know about warping, support interfaces, z-hop and retraction, and the like. Which is a(nother) hobby in itself

Sorry sorry sorry, I meant that to be a tongue in cheek question ... I was talking about the BESS score of the alarm clock.

And she pulled out an analog alarm clock.

Care to share the BESS score before/after your services ?

Did you actually receive your order ?

I have no experience with these particular knives, however there is one sure thing : steel in itself is very cheap, even VG10. However, how it is forged and tempered will make a world of difference.

Tempering them well enough so they're resistant to wear but not brittle, then making a decent knife out of it is what takes time, and therefore amps the price up.

I know of an IKEA chef knife with a VG-10/Damascus blade that never got close to performing as well as a Shun gyuto knife, even though on paper they are similar. Despite being sharpened the same way, the same day, on the same Tormek at the same angle.

There is an instrinsic sticking of the needle indicator on the AngleSetter.

The friction on mine was very high out of the box, so I did as John did and put a bit of paraffin oil on all pivots as well as behind the needle. It still has about 1 dps of hysteresis when I move the USB up and down, but I guess it is due to the flexibility in the plastic needle.

Tormek recommend the fine side of the grader to dress the SJ wheel.

Agreed, but that's probably because they offer no alternative yet. I think it will remove too much material in an uncontrolled way. The Wootz maneuver with the SE-77 and a fine diamond plate seems way safer.

And while we're at it ask HOW MANY KNIVES DO YOU NEED!?
Three at most unless you're a high end sushi chef?

I love that question.

IIRC, a japanese chef needs at most three knives : Deba, Yanagiba, Usuba. A sushi chef should even not need the Usuba.

Shifting to the western world, most home cooks should only need a chef knife (gyuto) and a hawkbill paring knife. Throw in a deba or similar if you need to work with fish... Yet I have dozens, and even though I mostly use three, using another one for a taks where it shines is such a delight.

I know, right ? I'm far from saying you shouldn't do what pleases your customers. I guess the same ones who will praise a mirror-polished knife edge on an utilitarian knife will probably use the same edge sideways to scrape their cutting board free of carrot slices...

As for the deba story, if she were to misuse such a knife while trying to sanmai-oroshi a fish, she'd probably remove part of said finger. So we just have to be glad she was probably just carving a turkey.

I guess I'll try to stay out of the B2C business

Though whether a polished edge means more tomato cutting time remains to be seen.

In my experience, but not substantiated by an extended study, edge retention expressed in terms of "how much vegetable cutting can I do before the knife feels dull" seems to be actually better when I don't use the SJ in between grinding on the SJ and honing on the leather wheel.

So will the knife seem sharper when polished ? Sure. Will it actually be sharper in terms of BESS scores ? Probably. Will it stay sharp longer than an unpolished edge, though ?

Also the intent behind the videos is to demonstrate proper technique. There probably is still a burr on several of the knives/tools after their short honing, but the basics have been covered.