Quote from: jimwillsher on August 04, 2023, 07:01:15 PM... and I am struggling to get knives really sharp.
I am sharpening to 15 degrees, and that seems okay. But when I use the composite wheel I must be doing it wrong.
Basic questions. Should I use the tool jig or hold freehand? And should I have the knife flat on the wheel to remove the burr or should I try to also place it at 15 degrees, which is really hard when handholding.
Looks Jim already got answers (15 degree while honing and precission via FVB) for his problem but there can be more problems that prevents from having "really sharp".
For example: Jim got Black so was using diamond wheel 600 and natural tendency with new machine is to try cheap knives first, just in case But diamonds do not work well with soft steel - instead of sharpening diamonds tear off parts of metal so nice edge is not forming and no sharpness in progress.
Dimonds need period of breaking before getting it's own default grit and are more coarse before that. I'm not sure in what unit Tormek names dimonds - grit, mesh, microns or EU/JP/US standard but "if you want just one grit then take 600" ("...get 1000 in Japan" ) do not work for good sharpness, IMO. So 600 with 2000 honing can be not ideal, especially on unprofiled knives.
And is there "really sharp" standard ? Tomato slicing perfection is usually good indicator of sharpness But Tormek have grit progression like: black stone 220, DC 360, SG ~220 - ~1000 (but ~600 natural ?), DF 600, DE 1000, compound honing 2000, leather honing 3000 and JS 4000. So 8000 is missing for "razor sharp". And 8k is usually max for good cutting edge, 10k and 16k can have problems with starting slice on tomatoes
I personally like compound honing (2000) becouse it allows to sharpen more then SG or diamonds but it is less then traditional leather can do. Not to mention JS.
HTH