Recent posts

#21

Knife Sharpening / Re: Knife restoration - Marble...

Last post by Brock O Lee - December 21, 2025, 01:46:29 AM

Impressive!

#22

Knife Sharpening / Re: SG-250 Question

Last post by Ken S - December 21, 2025, 01:08:47 AM

Here is a link to the Knife Grinders youtube describing how to use the diamond grading plates:

https://youtu.be/141hD1d1zj0?si=KNY8N51jgPNBNrE9

Ken

#23

Knife Sharpening / Re: SG-250 Question

Last post by ABall - December 20, 2025, 09:09:00 AM

This is what I bought yes, and also followed his advive, purchased the 1000 for the SJ250, I think he said actual grading would be higher than the plate numbers but my memory is a little rusty. The only advice I didnt follow was to buy heavy plates, mine where under £1 each on Ali, to be honest I didnt expect them to be any good but they are showing no sign of wear after multiple uses.

#24

Knife Sharpening / Re: SG-250 Question

Last post by Drilon - December 19, 2025, 08:42:41 PM

Working with the diamond plates is great. But I use 80 grit and 400 grit plates as suggested by Vadim Kraichuk (RIP).

There are 65 mm wide and 80 mm wide plates available. I prefer the wider ones.

Regards,
Drilon

#25

General Tormek Questions / Re: Knife Steel Nerds

Last post by tgbto - December 19, 2025, 08:53:32 AM

It looks nice, I'd love to try one. Unfortunately, most seem out of stock at the moment, as if this steel wasn't available for this kind of knife anymore...

#26

Knife Sharpening / Re: SG-250 Question

Last post by tgbto - December 19, 2025, 08:28:22 AM

I personally wouldn't purchase the grader but a set of well-reviewed diamond plates in 160-ish and 1200-ish grits. So you can grade the stone much more efficiently than with the grader, and slides those plates in a SE jig to avoid the pitfalls of the stone grader.

#27

General Tormek Questions / Re: Knife Steel Nerds

Last post by Brock O Lee - December 19, 2025, 07:04:23 AM

Does anyone know of Magnacut chef knives ? Ideally a japanese yo-gyutou or the like... I couldn't find any, only pocket knives...

I see a few options pop up for kitchen knives in Magnacut with a Google search...

Here is a 3-year review I found (not me) of a Magnacut Gyutou, to give you a sense of the characteristics of the steel in this application.

I do not own kitchen knives in Magnacut, but I have a number of pocket knives in it. It keeps an edge well (similar to S30V) and sharpens and deburrs easily at 63-64 HRC (easier than S30V). Impervious to corrosion. I like it.

#28

Knife Sharpening / Re: Consistenty of sharpening

Last post by John Hancock Sr - December 19, 2025, 04:01:43 AM

This is common since the knife may wear unevenly depending on the usage. It also depends on how the knife was sharpened previously. Even pressure throughout is best but with maybe a little less in the centre of the knife. Sharpen until you fell a burr along the whole length of the knife.  Also make sure you watch the Tormek Innovation videos on knife sharpening.

#29

Knife Sharpening / Re: SG-250 Question

Last post by John Hancock Sr - December 19, 2025, 03:57:57 AM

The grader is not included since it wears at a different rate to the wheel. How fast depends a lot on the use but you will typically get many wheels out of one grader. So in fact they are stopping you wasting your money.

#30

Knife Sharpening / Consistenty of sharpening

Last post by Jevans - December 18, 2025, 07:08:37 PM

Hey there,
Im new to sharpening with on the Tormek system. I recently bought a T8 and have been practicing on some of my own knives before going any further. I have found with some of my results that I achieve a sharp tip and initial first 1/3rd of the knife (slices through paper easily) but then the rest of the knife is not to that level of sharpness. Im making sure to keep the jig resting on the support bar. Im wondering if its a pressure related thing? Do you need to apply much pressure on the knife throughout the grind?

Thanks