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#11
Knife Sharpening / Knife modification - Cold Stee...
Last post by kwakster - January 19, 2026, 02:05:16 PMSometimes i buy used older knives to restore, but also as practice material to try out certain idea's.
The tanto point on this used & worn 1980's Cold Steel Shinobu folder was made a bit pointier with the help of my Tormek T7, then sharpened & polished on a first generation Wicked Edge.
The straight edge was done freehand on Paper Wheels with diamond compounds.
The rubber grips were also re-attached to the liners (as they had partially come loose)
How these knives look from the factory (pics from the net):
How my knife looks now:
A test i sometimes do just for the heck of it is to see how far from the point of holding one of my chest hairs can still be whittled root-to-tip (reverse hair-whittling) while holding the hair at the root end only.
The edge on this modified Cold Steel folder could do it at around 1.18 inch (about 3.0 cm)
Now i don't own a BESS tester, so i have no idea where this would be on their scale.
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The tanto point on this used & worn 1980's Cold Steel Shinobu folder was made a bit pointier with the help of my Tormek T7, then sharpened & polished on a first generation Wicked Edge.
The straight edge was done freehand on Paper Wheels with diamond compounds.
The rubber grips were also re-attached to the liners (as they had partially come loose)
How these knives look from the factory (pics from the net):
How my knife looks now:
A test i sometimes do just for the heck of it is to see how far from the point of holding one of my chest hairs can still be whittled root-to-tip (reverse hair-whittling) while holding the hair at the root end only.
The edge on this modified Cold Steel folder could do it at around 1.18 inch (about 3.0 cm)
Now i don't own a BESS tester, so i have no idea where this would be on their scale.
#12
Knife Sharpening / Re: CATRA Lab Results: Knife G...
Last post by tgbto - January 19, 2026, 11:28:14 AMThanks for sharing these results !
I read the report, which is very informative and detailed.
A few comments/questions, if I may :
First, there are many differences between the compared methods. The way I was taught, you have to make sure only one parameter varies when you want to make a comparison between two methods, and you have to have statistically significant samples. If I understood properly, you could very well have chosen the following titles for your report :
"Controlled Angle yields superior CER compared to Freehand" (which we have to say kinda makes sense) or if we wanna get cheeky :
"Round sharpening and honing medium yield superior CER compared to flat ones" or even :
"Eric Ho gets better CER than other sharpeners"
.
The huge difference in methods may only allow to increase confidence that "better sharpeners get better BESS *and* ICP", rather than infer a second-order polynomial relationship between BESS and ICP. There are mainly four clusters, you have a high chance of being able to fit those rather well with a second degree polynomial. It would also be true if you plotted BESS score vs age of sharpener.
[EDIT]Wootz and L. Thomas seem to agree on an empirical formula that ties edge retention to hardness/composition of the steel and edge angle only, which would imply ER only depends on BESS scores to the extent that higher wear-resistance steels allow for better initial sharpness. Also, a basic razor blade has very low BESS, but low wear resistance and poor edge retention.[/EDIT]
More seriously, if we look at the graph on page 20, but only take your results into account... Why can't we conclude "better BESS scores yield worse ICP overall" ? That would be consistent with what several sharpeners have reported, when polishing the edge. I tried to guess the ICP/BESS values from your graph to put it inside an Excel spreadsheet and look at the global tendency, as shown on the attached image. That can only be proven true or false (or unrelated) by having a bigger sample and controlled variation of experimental parameters.
I understand it is a very complex thing to do, but changing so many things between two subsets makes it hard to draw any conclusion.
More on the "controlled angle" part. Wootz and Larrin Thomas concluded that angle was by far the most important factor in edge retention. So it would seem natural that methods that yield lower edge angle spread also yield better CER. That would also seem consistent with the fact that Wootz himself seemed to hint that others methods work well, without the whole paper wheel buffing shebang. But what about the Tormek protocol : grind using SG, hone using leather ? What BESS for what CER, when done by Eric Ho ?
A word on the Ken Onion WorkSharp : I own it as well as the T8, and am by no means a professional sharpener. I set it up with a FVB so I can better control the angle. While I consistently get 100-110 BESS @15dps using a simple protocol on the T8, I usually get 120-140 BESS with the WorkSharp with the fine belt followed by honing on a leather belt with Tormek compound. So a professional sharpener being satisfied with 250 BESS leaves me... flabbergasted. Side note : I only use it on lowest speed unless I need to grind a bolster.
Hope this helps with this edge retention topic, which I believe is indeed key to knives sharpening.
Nick.
I read the report, which is very informative and detailed.
A few comments/questions, if I may :
First, there are many differences between the compared methods. The way I was taught, you have to make sure only one parameter varies when you want to make a comparison between two methods, and you have to have statistically significant samples. If I understood properly, you could very well have chosen the following titles for your report :
"Controlled Angle yields superior CER compared to Freehand" (which we have to say kinda makes sense) or if we wanna get cheeky :
"Round sharpening and honing medium yield superior CER compared to flat ones" or even :
"Eric Ho gets better CER than other sharpeners"
.The huge difference in methods may only allow to increase confidence that "better sharpeners get better BESS *and* ICP", rather than infer a second-order polynomial relationship between BESS and ICP. There are mainly four clusters, you have a high chance of being able to fit those rather well with a second degree polynomial. It would also be true if you plotted BESS score vs age of sharpener.
[EDIT]Wootz and L. Thomas seem to agree on an empirical formula that ties edge retention to hardness/composition of the steel and edge angle only, which would imply ER only depends on BESS scores to the extent that higher wear-resistance steels allow for better initial sharpness. Also, a basic razor blade has very low BESS, but low wear resistance and poor edge retention.[/EDIT]
More seriously, if we look at the graph on page 20, but only take your results into account... Why can't we conclude "better BESS scores yield worse ICP overall" ? That would be consistent with what several sharpeners have reported, when polishing the edge. I tried to guess the ICP/BESS values from your graph to put it inside an Excel spreadsheet and look at the global tendency, as shown on the attached image. That can only be proven true or false (or unrelated) by having a bigger sample and controlled variation of experimental parameters.
I understand it is a very complex thing to do, but changing so many things between two subsets makes it hard to draw any conclusion.
More on the "controlled angle" part. Wootz and Larrin Thomas concluded that angle was by far the most important factor in edge retention. So it would seem natural that methods that yield lower edge angle spread also yield better CER. That would also seem consistent with the fact that Wootz himself seemed to hint that others methods work well, without the whole paper wheel buffing shebang. But what about the Tormek protocol : grind using SG, hone using leather ? What BESS for what CER, when done by Eric Ho ?
A word on the Ken Onion WorkSharp : I own it as well as the T8, and am by no means a professional sharpener. I set it up with a FVB so I can better control the angle. While I consistently get 100-110 BESS @15dps using a simple protocol on the T8, I usually get 120-140 BESS with the WorkSharp with the fine belt followed by honing on a leather belt with Tormek compound. So a professional sharpener being satisfied with 250 BESS leaves me... flabbergasted. Side note : I only use it on lowest speed unless I need to grind a bolster.
Hope this helps with this edge retention topic, which I believe is indeed key to knives sharpening.
Nick.
#13
General Tormek Questions / New YouTube Concept
Last post by Hugo Öhman - January 19, 2026, 10:29:32 AMHi dear forum members!
For your information; we're testing a slightly new concept on our English-language YouTube channel, where we record videos in a live-style format and have the tool itself as a starting point rather than the Tormek product.
This first episode covers how to sharpen a classic chef's knife. We'll keep uploading there at a slightly higher frequency, going through one tool at a time. Hope you enjoy it, and if there are any specific tools you'd like to see sharpened, head over to the video and leave a comment 😁
Video: https://www.youtube.com/watch?v=b3xkBU2GjcE
Have a great week!
/Hugo at Tormek
For your information; we're testing a slightly new concept on our English-language YouTube channel, where we record videos in a live-style format and have the tool itself as a starting point rather than the Tormek product.
This first episode covers how to sharpen a classic chef's knife. We'll keep uploading there at a slightly higher frequency, going through one tool at a time. Hope you enjoy it, and if there are any specific tools you'd like to see sharpened, head over to the video and leave a comment 😁
Video: https://www.youtube.com/watch?v=b3xkBU2GjcE
Have a great week!
/Hugo at Tormek
#14
General Tormek Questions / Lubricating the RB-180 Rotatin...
Last post by RichColvin - January 19, 2026, 01:39:42 AMMy RB-180 is a bit rough to rotate. I tried cleaning it, but that was only a marginal improvement. I think it needs to be lubricated. My first guess would be to use white lithium grease, but am wondering what others may be using?
#15
General Tormek Questions / Re: What is the height of the ...
Last post by Sir Amwell - January 19, 2026, 12:50:50 AMMy bad. That 350mm measurement includes a revolving base.
So it's 350mm minus the revolving base. Im not able to get to the workshop right now to measure that but if someone can't supply that information I'll get to it tomorrow...
Good point Ken!
So it's 350mm minus the revolving base. Im not able to get to the workshop right now to measure that but if someone can't supply that information I'll get to it tomorrow...
Good point Ken!
#16
General Tormek Questions / Re: What is the height of the ...
Last post by Ken S - January 19, 2026, 12:08:32 AMMagnus,
A couple factors which may or may not apply to your needs:
1)Do you presently have or plan to have an RT-180 revolving base? If so, you will need to make allowances for it.
2)How much space will you need for for working above your Tormek? If you need only
storage "cubby", you will need very little space. For grinding into the wheel, you will need more clearance.
Just considerations. . .
Ken
A couple factors which may or may not apply to your needs:
1)Do you presently have or plan to have an RT-180 revolving base? If so, you will need to make allowances for it.
2)How much space will you need for for working above your Tormek? If you need only
storage "cubby", you will need very little space. For grinding into the wheel, you will need more clearance.
Just considerations. . .
Ken
#17
Knife Sharpening / Re: New knife sharpening video...
Last post by Rossy - January 18, 2026, 04:19:12 PMI watched it, seems a little rushed but still great video. I have watched most of their videos and I have to say, they have helped me tremendously. I would love for them to make a series of individual videos that focused on one product, say single beveled knives (Deba, Usuba, Yanagiba) and spend about an hour or so, on detailed sharpening and then have a chef there use them to show the difference. All other items would be the same, Chisels and a woodworker, gouges and and a wood turner, the possibilities are endless and it would show the viewer how to get the most professional result from the Tormek range and jigs. I would also like to see a little bit more detail in their camera work, better closeups with good lighting so I can see the burr coming of the item being sharpened.
I hope I am not coming of as complaining as I am not, I just think a more detailed sharpening video, instead of rushing through many items would help lots of new and seasoned Tormek users.
I hope I am not coming of as complaining as I am not, I just think a more detailed sharpening video, instead of rushing through many items would help lots of new and seasoned Tormek users.
#18
Knife Sharpening / CATRA Lab Results: Knife Grind...
Last post by BeSharp - January 18, 2026, 03:08:38 PMIn 2025 I sent 25 knives (Mercer, Victorinox, and Global) to the Cutlery and Allied Trades Research Association ("CATRA") in Sheffield, England for Initial Cutting Performance ("ICP") and Cutting Edge Retention ("CER") testing under International Standards Organisation ("ISO") BS EN 8442-5, or, "Specification for sharpness and edge retention test of cutlery".
This was Knife Grinders of Australia ("KGA") Vadim Kraichuk's next project, according to his web site.
Sharpening and deburring were done either by me (BeSharp Sharpening) using KGA protocols (or variations thereof), or by four commercial sharpeners using their own protocols.
Higher CER values indicates longer edge retention. Using KGA's recommended protocols resulted in CER averaging 2.45 times longer than those four commercial sharpeners. It is also 2.66 times longer than the ISO 8442-5 mandated minimum CER. This is outstanding, considering three out of four knives sharpened and deburred by two of the four commercial sharpeners failed ISO 8442-5.
CER also depends on the steel used. Using KGA's recommended protocols, Mercer knives (X30Cr13 steel) lasted 19% less than Victorinox knives with X38CrMo14 steel. Global knives (CroMoVa18 steel) lasted 23% longer than Victorinox. Put another way, Globals lasted 46% longer than Mercers.
The KGA protocol was successfully varied in two ways to be faster and be cheaper. CER did not depend so much on the type of machine, but on the deburring method. One method that gave very good CER was with a Tormek T8, then deburring with the CW-220 Composite Honing Wheel with the guide bar height set for honing with the KS-123 Knife Angle Setter.
Download the 36-page report at my blog on my website: https://be-sharp.io/2026/01/09/catra-testing-cutting-edge-retention-bess-knife-grinders-australia/
Eric Ho
BeSharp Sharpening
Richmond, B.C., Canada
www.be-sharp.ioYou cannot view this attachment.
This was Knife Grinders of Australia ("KGA") Vadim Kraichuk's next project, according to his web site.
Sharpening and deburring were done either by me (BeSharp Sharpening) using KGA protocols (or variations thereof), or by four commercial sharpeners using their own protocols.
Higher CER values indicates longer edge retention. Using KGA's recommended protocols resulted in CER averaging 2.45 times longer than those four commercial sharpeners. It is also 2.66 times longer than the ISO 8442-5 mandated minimum CER. This is outstanding, considering three out of four knives sharpened and deburred by two of the four commercial sharpeners failed ISO 8442-5.
CER also depends on the steel used. Using KGA's recommended protocols, Mercer knives (X30Cr13 steel) lasted 19% less than Victorinox knives with X38CrMo14 steel. Global knives (CroMoVa18 steel) lasted 23% longer than Victorinox. Put another way, Globals lasted 46% longer than Mercers.
The KGA protocol was successfully varied in two ways to be faster and be cheaper. CER did not depend so much on the type of machine, but on the deburring method. One method that gave very good CER was with a Tormek T8, then deburring with the CW-220 Composite Honing Wheel with the guide bar height set for honing with the KS-123 Knife Angle Setter.
Download the 36-page report at my blog on my website: https://be-sharp.io/2026/01/09/catra-testing-cutting-edge-retention-bess-knife-grinders-australia/
Eric Ho
BeSharp Sharpening
Richmond, B.C., Canada
www.be-sharp.ioYou cannot view this attachment.
#19
General Tormek Questions / Re: What is the height of the ...
Last post by magnus - January 17, 2026, 10:07:52 PMThank you. Helps allot!
#20
Knife Sharpening / New knife sharpening video fro...
Last post by John Hancock Sr - January 17, 2026, 09:40:47 PMTormek Innovation have just posted a new video on knife sharpening covering the T1, T2, and T8 using the KS-123.
https://youtu.be/b3xkBU2GjcE?si=GWBPOdFqzccr6gHC
https://youtu.be/b3xkBU2GjcE?si=GWBPOdFqzccr6gHC