With my new T-4 just arrived I tried one kitchen knife and it went sort of disastrous so I understand OP's sentiment. Clamped the medium sized knife (steel sort unknown, but not expensive) in the new KJ-45 centering jig. I used to sharpen the knife, at unregular intervals, on a fine waterstone, freehand about 20 degree angle or so. So the Tormek manual says 40 degrees for a general cooking knife and I went with it, eager to try out setting a new edge. Used the angle master to position the jig. As instructed, I ground against the edge. I could feel the stone trying to pull the knife with it when applying moderate pressure. So I pushed quite strongly down on the jig and support bar, contrary to what is suggested in this topic by a number of folks.
Still, the stone did manage to make the knife bite into it and now I have a wonderful deep cut in my brandnew stone of about 1 mm. I blame the high advised angle, which made position the knife much too vertically on the stone. Now I feel a little discouraged to try another knife.
Still, the stone did manage to make the knife bite into it and now I have a wonderful deep cut in my brandnew stone of about 1 mm. I blame the high advised angle, which made position the knife much too vertically on the stone. Now I feel a little discouraged to try another knife.