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Seeing the image I´m sure that, with the standard Jig SVM-45, you will have bevels with diferent size.
In this case is suitable to use a modified SVM-45 jig or one self-center jig.

In the absence of a solution for this, it is advisable to read this thread: https://forum.tormek.com/index.php?topic=2962.0
I have a modified SVM-45 jig and it works fine. It's not the perfect solution, but it's the best there is ...

I think too that 20 degrees per side (40º included) is an appropiate grinding angle for this kind of knife.

Regards.

John, that's good advice for care instructions on a business card. Also I've been looking at getting a Kalamazoo 1x42 belt sander.

I am amazed at how so many people who work in kitchens with knives for a living treat their knives so badly. Almost every knife I've done so far has either a broken tip, chips, nicks, or bent. Some have even been totally rusty!

Antz

I completely identify with you.
I dedicate myself professionally to sharpening and only very occasionally give me a knife of medium or high range to sharpen. The rest are knives that need to be "resurrected" before they can be sharpened. Very damaged... (I think damaged is a very soft word).
I think that the correct care, handling and storage are the last part of grinding 

Over the initial theme: if the corners are very hard, you may rectificate with the Tormek Stone Grader starting 45º and increase progressively in order to make the corner more round/to make it more soft.
You can view it on minute 1:08 on Wootz´s video.

https://youtu.be/Ug_GvJco0vM

Regards

Just wanted to say I wasn't trying to pass someone else's idea off as my own. I really did think of it at home in my garage. But apparently I was far from the first person to think of it. I'm new to tormek's. Great links and thanks for everyone's input.

Thanks
Antz

I understand. My contribution is to provide details that can help develop your idea 
I hope your progress attentively.

Regards

Actually I use Sb-250 and Diamond wheels DF-250 - DE-250.
Every time I change the wheel, I must calculate the new measure for the same grinding angle. Then, I adjust the laser to the new point and continue with grinding.

I have copied the "Sharpco´s system".
I saw it in one of his videos about sharpening a Tanto blade.

Video: https://youtu.be/cvlWF_3fcTE
(1:32)

I remember that Wootz use it too for sharpening convex blades.
I use this system for Convex and Tanto blades with good results. And the laser is very cheap (9€ in aAmazon)

I hope I have helped.

Ja, ja, ja... How small is the world. Beautiful city; I have very good friends in Barcelona. (there is about 700Km between Basque Country and Barcelona)

Saludos 

Thank you very much for your words, Ken.


My first language is Spanish. (Basque Country in the North of Spain).

Regards

I think this is agood idea if flat grinding is a priority..

But I think that this configuration is very sensitive at advance velocity of the knive/tool.
With this configuration you must be very constant with the advance speed in order to make a perfect bevel.
if you decrease advance speed at any moment, the grinding wheel will spend more material and the bevel looks no good.

Sorry for my english; perhaps I don´t find the right words to explain that I think.

Regards.

I have read this post  to many  times, but today is the first day that I can see the pictures of the Modified SVM-45.

Really good idea. Congratulations.

As I have tell trough e-mail, I´m interested in one unit.
(I sent e-mail from pescam@gmail.com days ago)

Regards

Hi Ken,
great news, we finally managed to make something happen.
Hope is the last to die.

Good news.
Really good idea to contact with Tormek.

"Speaking the people understand"

I just saw the abrasive wheels of Norton 3X. Very interesting at low price.  I Take note 

The machine that I have shown before are very cheap ( from 35€/39$ 240W to 60€/67$ 480W).

Thank you for information.

When I have repared one knife, I have used a more cheaper water stone machine first. Like this:



The price of this machine is lower than de SG-250 of Tormek, makes the job more quickly (Grit 80) and the grinding wheel can be used with water.
When the knife has again its original form, I go to the Tormek T-8 to finish the job. Whith this kind of machines is impossible to approach the quality of Tormek (in my humble opinion).

Sometimes (at home) I sharpen my knifes with freehand benchstone. I use five natural stones. Natural stones are more slower than the synthetic stones, but they are more cheaper and makes the job perfectly.

Regards

I suppose that New US-400 will be comercialited in Europe too...
Any case, I will be waiting for the news about it in the forum.

Thank you for the good new

John,
The existing version has longer length (400 mm), but no extra height. Extra height would be useful. When this came up on the forum years ago, Jeff Farris expressed concern that the extra height might cause the Tormek to tip over. This is not a problem. (I have used a third party support bar which is taller. It works very well.) The US-400 is a useful accessory as is; added height would make it more useful.

Ken

Absolutelly agree. Extra length is very important in order to use with Knifes longer than 30cm, but extra height would allow us to sharpen cleavers and other big knifes.
I think too that Tormek T7/T8 are heavy enough.

It would be good news that Tormek to put a new universal support on sale.

Regards

Hello!

I´m going to use my first post to tell about knifes I have.

In my Kitchen I use two Kai Shun Premier. One Chef knife 8" and one Santoku Knive 7". Both of them used every day. I´m very happy with them.
I use one "Walter" Santoku 8" from Albacete (Spain). One Kai Wasabi Black 23Cm for filleting and one bread knife.

In my work, I use various Walter Knifes and Cleavers. Them work very hard, and I think that Walter´s Knives have a good relation between quality/price.

I sharpen all mi knifes wiht Tormek T8, SB250, DF-250, DE-250 and various LA-220 honing wheels.

Currently learning from many colleagues in this forum, which I have been following for a long time.

I have been sharpening knifes about 25 years ago, but I have never reached as hugh as since I have read the comments of many colleagues in this forum. Special attention to Vadim and many other.



PD.- The left one was a 23cm filleting knife, but it had an accident and actually only has 17cm.. and many years of work.

Regards from Spain (Basque Country)