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#1
Knife Sharpening / Re: Dishing on Right Side of B...
Last post by tgbto - Today at 03:05:27 PMJohn, does this mean you sharpen both ways ? Now that you mention it, I've always sharpened heel-to-tip, never the other way around, and never questioned that. I'd have to look at a 101-level video from Tormek to see what they advise...
#2
Knife Sharpening / Re: Dishing on Right Side of B...
Last post by John_B - Yesterday at 07:23:46 PMYou may be hesitating as you reach the end where you get dishing extending the contact time. Then you grind some more as you start up and go the other way. One way to minimize this is to grind in one direction then immediately remove blade from wheel and reposition to tip and start again keeping even pressure throughout the process. This is where practice on a sacrificial knife helps.
#3
Knife Sharpening / Re: Dishing on Right Side of B...
Last post by Mark Greene - Yesterday at 01:47:00 PMGreat input, thanks. I tried other search terms and couldn't find anything. I'll try "overgrind"
#4
Knife Sharpening / Re: Dishing on Right Side of B...
Last post by tgbto - Yesterday at 08:24:45 AMI'm not sure what you mean by "left side coming out great" as the apex being concave is something that's true for both sides.
Still, I'd wager you're suffering from one of the classical Tormek new-user syndromes : overgrinding the middle of the blade.
There are many posts about this (look for "overgrind" in the search bar), but there are two important things you may want to try that usually improve this a lot :
Good luck !
Still, I'd wager you're suffering from one of the classical Tormek new-user syndromes : overgrinding the middle of the blade.
There are many posts about this (look for "overgrind" in the search bar), but there are two important things you may want to try that usually improve this a lot :
- Lay down your blade on the stone as flat as possible, and if you must tilt it ever so slightly, just make sure it is towards the heel (ie lower the hand that holds the handle). It seems to me the maximum of dishing happens at approximately one stone width from the beginning of the grind, which is consistent with a handle hand that's too high.
- Round out the shoulders ("corners") of the wheel so they are less aggressive when you tilt the blade a bit
Good luck !
#5
Knife Sharpening / Dishing on Right Side of Blade
Last post by Mark Greene - November 08, 2026, 07:05:00 PMI'm new here and new to using a Tormek. But not new to sharpening. I'm getting some constant dishing on the back third of the blade only on the right side. Left side coming out great - nice even bevel all the way from heel to point. I'm right handed (which controls left side of blade) so maybe left hand needs to learn. Frustrating.
Any advice much appreciated.
Here's a radical example of what I'm talking about.
Any advice much appreciated.
Here's a radical example of what I'm talking about.
#6
General Tormek Questions / Printable version of the Sharp...
Last post by RichColvin - November 06, 2026, 02:36:38 PMI've had requests to make the Sharpening Handbook available as an actual book. To date, I've not done that as it becomes too static and cannot accommodate updates which I make over time. Also, I was not sure how to incorporate web links and videos.
The compromise I arrived at is to make it a series of chapters. These can be updated as they need to be. And to keep the cost down for users of the Sharpening Handbook, it is available as PDFs you can print.
To access the printable version, click on the link on the lower right corner of the opening page.
The compromise I arrived at is to make it a series of chapters. These can be updated as they need to be. And to keep the cost down for users of the Sharpening Handbook, it is available as PDFs you can print.
To access the printable version, click on the link on the lower right corner of the opening page.
#7
General Tormek Questions / Re: Is there a way to prevent ...
Last post by Thy Will Be Done - November 05, 2026, 01:56:59 PMI will add my experience here, never having had the problem the OP mentions. I also correctly grease my main shaft with heavy wheel bearing grease made by Lubriplate. This doesn't mean smearing a light coat of grease on the main shaft. It means greasing it heavily enough that when you rebuild the machine after greasing it will inevitably push some grease out along the way. This means there will be sufficient grease to hold the spacer nice and tight to the machine. Problem solved, forever, if you keep your unit greased properly.
#8
Knife Sharpening / Re: Goniometer - MASTER
Last post by Arthur King - November 04, 2026, 05:02:27 PM,,Vetako products are now available through their new website: manualsharpening/com... They do ship to North America btw." 
#9
Tormek T-1 and T-2 / Re: New DC-150
Last post by John Hancock Sr - November 04, 2026, 10:05:12 AMThey are advertising it on Facebook
https://shop.tormek.com/de-eu/products/conical-diamond-wheel-coarse-repair
https://shop.tormek.com/de-eu/products/conical-diamond-wheel-coarse-repair
#10
Tormek T-1 and T-2 / Re: New DC-150
Last post by RichColvin - November 04, 2026, 02:44:13 AMJohn,
I can't find that on the Tormek site. Where did you see this?
Rich
I can't find that on the Tormek site. Where did you see this?
Rich