I have used the recipe for chromium oxide paste that was described by Vadim and it worked very well. I did use it on a Tormek leather wheel. I just want to mention that he recommended refined linseed oil. The common linseed oil used by wood workers is boiled linseed oil. Vadim, such a perfectionist, would not have put in that detail if it was not important. The refined linseed oil is much lighter in color.
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#2
General Tormek Questions / Re: Upgrade to Tormek from a TSProf?
December 10, 2022, 05:18:50 AM
I would like to echo what other members said. If possible keep both K03 and the Tormek. Like you, I have had a KO3. I have used this for a number of years and added a Tormek T8 because of its versatility and purely because it is such a nice tool to use. I sharpen most knives on the Tormek. With some of my knives I use the KO3 to sharpen and then the FVB and Vadim's angle tool to hone. I have been very happy with the result. Much better than trying to hone on the K03.
#3
General Tormek Questions / Re: Questions regarding Tormek and sharpening of Japanese carbon steel knives
October 30, 2022, 05:31:23 AM
Hi Guys,
Thank you for the replies. The Japanese knives that I have are Aogami/Blue super carbon steel, double beveled The traditional single beveled knives that I have [Deba, Usuba and a Yanagiba] are White No2 high carbon steel. The single beveled knives have to be sharpened on wet stones the traditional way. The double beveled knives I have been sharpening on a TSprof with chosera stones. As mentioned I have used the leather wheel with Tormek paste, followed by chromium oxide paste. I follow up with light hand stropping and have been able to get some sub 60 Bess scores. Used correctly the edge retention is remarkable. I was thinking of just using the Tormek and was wondering what grinding wheels to use.
I am fascinated by the history and skill/workmanship of the Japanese blacksmiths. Please do not ask me why I would like to have a knife with a Bess score of 50. I cannot think of one good practical reason except that I love preparing food with the with one of those.
I actually enjoy most knives and find great pleasure in sharpening them to the best of my abilities ...... makes my friends happy. There is always room for improvement so I was delighted to find this forum
The second question was is that I am not sure what a super steel is.
Kind regards
Thank you for the replies. The Japanese knives that I have are Aogami/Blue super carbon steel, double beveled The traditional single beveled knives that I have [Deba, Usuba and a Yanagiba] are White No2 high carbon steel. The single beveled knives have to be sharpened on wet stones the traditional way. The double beveled knives I have been sharpening on a TSprof with chosera stones. As mentioned I have used the leather wheel with Tormek paste, followed by chromium oxide paste. I follow up with light hand stropping and have been able to get some sub 60 Bess scores. Used correctly the edge retention is remarkable. I was thinking of just using the Tormek and was wondering what grinding wheels to use.
I am fascinated by the history and skill/workmanship of the Japanese blacksmiths. Please do not ask me why I would like to have a knife with a Bess score of 50. I cannot think of one good practical reason except that I love preparing food with the with one of those.
I actually enjoy most knives and find great pleasure in sharpening them to the best of my abilities ...... makes my friends happy. There is always room for improvement so I was delighted to find this forum
The second question was is that I am not sure what a super steel is.
Kind regards
#4
General Tormek Questions / Questions regarding Tormek and sharpening of Japanese carbon steel knives
October 27, 2022, 06:24:19 AM
This would be my first post as a member of the Tormek Community.
I have been interested in knives and knives sharpening for many years. I have a number of carbon steel Japanese kitchen knives. To date I have been sharpening with the TSProf K03 system using Chosera stones. I have a Tormek 8 which I have used to sharpen a number of different kitchen knives in the more "middle of the road" quality.
I have only used the leather wheel with the Tormek honing compound and a leather wheel with chromic oxide which Dr Kraichuk (RIP) described on YouTube. I also use his angle setter up for FVB.
To date I have been too "chicken" to actually sharpen the knives on the Tormek wheels.
I was wondering if anybody with more experience could give me some guidelines
I am also not quite sure what is meant by "super steel". Does this referred to the type of steel or the Rockwell hardness?
Thanks for your help
Kind regards
I have been interested in knives and knives sharpening for many years. I have a number of carbon steel Japanese kitchen knives. To date I have been sharpening with the TSProf K03 system using Chosera stones. I have a Tormek 8 which I have used to sharpen a number of different kitchen knives in the more "middle of the road" quality.
I have only used the leather wheel with the Tormek honing compound and a leather wheel with chromic oxide which Dr Kraichuk (RIP) described on YouTube. I also use his angle setter up for FVB.
To date I have been too "chicken" to actually sharpen the knives on the Tormek wheels.
I was wondering if anybody with more experience could give me some guidelines
I am also not quite sure what is meant by "super steel". Does this referred to the type of steel or the Rockwell hardness?
Thanks for your help
Kind regards
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