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#91
Knife Sharpening / Re: Newbie question: chef kniv...
Last post by MarthaH - December 23, 2025, 09:53:11 PMQuote from: Ken S on December 23, 2025, 08:52:29 PMWelcome to the forum, Martha.
If you hold your knife on a cutting board, looking at it from the side, you should not be able to see light under any part of it.
This implies that the cutting part of blade is straight. Usually it is curved, but I think you want to say it should touch the board at one point only (this being the lowest part of the curve). If you have two points, the blade curves away from the board between the two contact points.
That said, how do I remove the excess of material towards the grip? I found a video on YT where someone repaired a similar knive by grinding away the excess metal with a belt sander before grinding the blade. I don't have a belt sander, can I use the standard (coarse) Tormek stone for this?
M.
PS. I now can add pics, this is the knive I want to sharpen.You cannot view this attachment.
#92
Knife Sharpening / Re: Newbie question: chef kniv...
Last post by Ken S - December 23, 2025, 08:52:29 PMWelcome to the forum, Martha.
If you hold your knife on a cutting board, looking at it from the side, you should not be able to see light under any part of it. If you do, you need to correct it. The area where the light shines through will not cut through properly. In English, we call this "the green onion effect". This is usually caused by the bolster of the knife protruding below the edge of the blade. This is corrected by grinding down the bolster. This should be checked and corrected as part of routine sharpening, although it is frequently overlooked. This can be done freehand. Wolfgang covers this in one of the advanced knife sharpening classes.
Please let us know if this does not correct the problem. We are here to help.
While you are reading this, may I ask a favor? Although I am a US native English speaker, I have some long ago background in Spanish and German. I am sensitive to the frustrations our members who are not native English speakers may have on the forum. The forum has grown from a primarily US based English speaking community to a much more global community. I welcome this growth, although it also brings some "growing pains". I would welcome any suggestions you might have to make the forum more multilingual friendly. You may post them or send mea Personal Message
If you hold your knife on a cutting board, looking at it from the side, you should not be able to see light under any part of it. If you do, you need to correct it. The area where the light shines through will not cut through properly. In English, we call this "the green onion effect". This is usually caused by the bolster of the knife protruding below the edge of the blade. This is corrected by grinding down the bolster. This should be checked and corrected as part of routine sharpening, although it is frequently overlooked. This can be done freehand. Wolfgang covers this in one of the advanced knife sharpening classes.
Please let us know if this does not correct the problem. We are here to help.
While you are reading this, may I ask a favor? Although I am a US native English speaker, I have some long ago background in Spanish and German. I am sensitive to the frustrations our members who are not native English speakers may have on the forum. The forum has grown from a primarily US based English speaking community to a much more global community. I welcome this growth, although it also brings some "growing pains". I would welcome any suggestions you might have to make the forum more multilingual friendly. You may post them or send mea Personal Message
#93
Knife Sharpening / Re: Newbie question: chef kniv...
Last post by MarthaH - December 23, 2025, 07:49:41 PMI don't have this options under the entry window, only "Shortcuts: ...". Maybe new members can't upload pics?
Anyway: my knive looks similar to the example in posting #1 from Dan.
Anyway: my knive looks similar to the example in posting #1 from Dan.
#94
Knife Sharpening / Re: Newbie question: chef kniv...
Last post by HaioPaio - December 23, 2025, 07:19:12 PMHave a look here
#95
Knife Sharpening / Re: Newbie question: chef kniv...
Last post by MarthaH - December 23, 2025, 06:47:44 PMMeta question: how can I upload an image? Other forum software allows to upload pics and insert them in a posting. The software asks for an URL, but the pics are one my harddisk?
M.
M.
#96
Knife Sharpening / Re: Newbie question: chef kniv...
Last post by RickKrung - December 23, 2025, 06:37:08 PMQuote from: Dan on December 23, 2025, 05:41:55 PMHello and welcome to the forum.
Is the blade worn something like this?
https://c8.alamy.com/comp/BPWKJC/an-old-chefs-knife-which-has-been-sharpened-until-the-blade-is-worn-BPWKJC.jpg
It would be useful to see a photo of your knife to be able to advise you better.
"A picture is worth a thousand words" as they say...
Danny
Yes, or what is sometimes referred to as a "Bird's Beak", like this.
#97
Knife Sharpening / Re: Newbie question: chef kniv...
Last post by Dan - December 23, 2025, 05:41:55 PMHello and welcome to the forum.
Is the blade worn something like this?
https://c8.alamy.com/comp/BPWKJC/an-old-chefs-knife-which-has-been-sharpened-until-the-blade-is-worn-BPWKJC.jpg
It would be useful to see a photo of your knife to be able to advise you better.
"A picture is worth a thousand words" as they say...
Danny
Is the blade worn something like this?
https://c8.alamy.com/comp/BPWKJC/an-old-chefs-knife-which-has-been-sharpened-until-the-blade-is-worn-BPWKJC.jpg
It would be useful to see a photo of your knife to be able to advise you better.
"A picture is worth a thousand words" as they say...
Danny
#98
Knife Sharpening / Newbie question: chef knive ha...
Last post by MarthaH - December 23, 2025, 10:50:23 AMHi everybody,
after decades of using a Lansky sharpening system with more or less success I recently bought a dirty, but not much used Tormek 1200. It sat for a long time in a box with a lot of accessories. It ran, but after 10min the motor lost power. Since the Tormek construction is more than simple, the problem was easily identified: dead motor condensator. After replacing it, the machine is running fine.
Over the time I gathered quite a collection of kitchen knives. One of them, a Zwilling chef knive (20cm) is quite worn. The heel (is this the correct terminus technicus?) is longer than the blade, giving the knive a negative curve at the end.
What would be the correct procedure to repair this?
PS. English is not my native language, please be tolerant ;-)
after decades of using a Lansky sharpening system with more or less success I recently bought a dirty, but not much used Tormek 1200. It sat for a long time in a box with a lot of accessories. It ran, but after 10min the motor lost power. Since the Tormek construction is more than simple, the problem was easily identified: dead motor condensator. After replacing it, the machine is running fine.
Over the time I gathered quite a collection of kitchen knives. One of them, a Zwilling chef knive (20cm) is quite worn. The heel (is this the correct terminus technicus?) is longer than the blade, giving the knive a negative curve at the end.
What would be the correct procedure to repair this?
PS. English is not my native language, please be tolerant ;-)
#99
Scissors Sharpening / Re: The way I found to sharpen...
Last post by RickKrung - December 23, 2025, 01:36:55 AMQuote from: Saintemouleurdelenergie on December 23, 2025, 12:20:39 AM...snip...
And finally, I have read about the FVB, I was waiting a bit to buy one because I didn't need one enough to purchase one. It never occurs to me that the the MB-102 can do that job.
...snip...
Yes, Tormek had the MB-100 initially. They modified it to add the vertical holes to hold a USB in the vertical position, to provide the functionality of an FVB, thus the MB-102. An astounding move on their part as they have not incorporated user's concepts much in their highly guarded patents, etc., but much welcomed by their user communities.
#100
Scissors Sharpening / Re: The way I found to sharpen...
Last post by Saintemouleurdelenergie - December 23, 2025, 12:20:39 AMI always tought SVD-100 tool rest was design to be use with scissors...that explain a lot.
Modifying the platform jig is also a brilliant idea.
And finally, I have read about the FVB, I was waiting a bit to buy one because I didn't need one enough to purchase one. It never occurs to me that the the MB-102 can do that job.
Thanks a lot for you detailed answer.
Modifying the platform jig is also a brilliant idea.
And finally, I have read about the FVB, I was waiting a bit to buy one because I didn't need one enough to purchase one. It never occurs to me that the the MB-102 can do that job.
Thanks a lot for you detailed answer.