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The fact that you measure the sharpness on one single point makes me doubt this method a bit.
You can take a sharp knife and bounce it on your fingers without cutting your self but if you would move the knife just a bit you would immediately cut yourself quite badly. Do you see what I mean?

Anago in New Zeeland has a really nice tester as well that tests the sharpness over the whole edge in one sweep, sadly it's not very portable.
http://www.anago.co.nz/knife-sharpness-tester/

But neither this tester measures ability to withstand wear, unless you repeat the test over and over.
Perhaps it's back to paper cutting again...

//magnus

What about testers that measure the ability to stay sharp?

There are several ways to test a knife for sharpness but I'm more interested in ways to measure the steels ability to withstand wear.
If the knife is sharp or not is more dependent of the sharpener, the ability to keep the sharpness over time is more up to the manufacturer of the steel and the blade.

There is a British organisation called Catra that has a quite nice machine that measures how many paper strips the knife can cut over a series of strokes. The paper is pushed with a pre determined force against the edge.

I'm looking for something like that but a bit more simple, so I can have it in my shop or bring it when I lecture.

Have you seen something that can do the job?

I put the diamond wheel from the T-2 on a T-4 to try it out with some jigs and man that thing can eat steel!
The knife had a quite nasty damage of 2,2 x 4 (mm) so quite a lot of steel needed to be grinded of.
It took just minutes...
The knife was a Shun chef 8'.

Hi,
Yeah, some more background information, of course

I've been referred to earlier in this forum by Stig as "The Global dealer in Sweden".
Our family business is wholesale dealer of high end equipment for the kitchen.
We handle 14 brands and serve B2B, and retail in Sweden. My grandfather started the business back in the 40's and has been a old school dealer who mostly handled hunting knives and scissors he had a one man show going way into the 90's. Today the company employees 28 people and is run by my brother, my father is the head chairman, and my position is Product Manager.

Some years ago Stig came to us to hear what we thought about Tormek machines and quickly we found them to be really well built and easy to work with.
So by now i have a T-7, a T-3 and a T-2, all the stones, almost all the jigs and a sharpening station. I've sharpened knives in almost every shape and in every state of abuse and i really like the machines. Knives with SG-2, SG-5, VG-10, Molybden/Vanadium, Cromova 18, 18/8, 18/10 have all visited my stones and it's been great fun.

I've had some training by Mino Tsushida in wet stone sharpening and have sharpened quite a lot of knives by hand. Demonstrations in shops and for vip-costumers are also quite common and some times full on lectures where I teach knife manufacturing, handling, storage and sharpening up to 200 people at a time. Some times I bring a Tormek and take sharpening orders in the shops of our costumers. All to raise awareness of maintaining your tools in the kitchen.

So, I'll happily answer all I can and also do some more experiments if you want me to try something out.
Ask Stig about the T-2.

I've done some reading in the forum and you guys are really good att resharpening stuff, I thing we'll make good friends 

Best regards
Magnus

Hi,
I'm replying to this old thread on the original topic of sharpening knives with one sided bevels.
Also, I'm new to the forum and I'll blame Stig for bullying me to join and share my experiences in knife sharpening with the machines.

I've done some experimenting and the sad object is a Global G-14.
First with a standard set up with the longer knife holder and as low angle I could without grinding the knife holder it self. That resulted in an almost 4mm wide sharpening edge. Still this method is carving a quite formidable ditch in the way wider sharped edge and is in no way a good solution.
So, next I tried the side of the stone. Al the time keeping the original angle by hand and trying to stay in the damp. This was not that effective either as the stones are not constructed to be very wear ant tear resistant on the sides so the buildup of stone dust in the water was quite big.
Also I tried holding the knife by hand and sharpen the whole edge and point the knife along the same angle as the stone, again not very easy.

Until further development and experimenting is done i recommend traditional sharpening of knives with a single sided bevel.
Really it is the easiest way of keeping this kind of knives in shape. Do it often and do it properly and you will never have a dull knife.

Right now i'm running the T-2 through some heavy testing. I will come back with more on that in a near future.

Best regards
Magnus