tormek T2

[WolfY]

Bob, I think the T2 should really be compared with the T4. They share the same wheel diameter, motor, and almost the same housing. I also think we should consider the target market end user for the T2. Since you already own a T7, you should also compare the T2 and the T7.


I think it is wrong to compare the T2 to the others. Although it shares the same motor and body design it is totally different and aims to different users.


My question is if we examine two identical, freshly sharpened knives (for this example, let's assume both were sharpened by you, an experienced sharpener); is either knife sharper? and are the sharpening times comparable?


The little experience I had with the T2 few knifes at a restaurant in Sweden late at night was described on my post 1/2 yr ago.
I could not compare to a sharpening with the SG wheel but I feel that with the SG you can get better edge. Also as a professional sharpener it is limited to work with it.

Looking to get a T2 it has to be clear IMHO that it is good for restaurants, catering and alike businesses. It is aimed to ppl who wants a sharp knife to work with and don't care about grit, metal, angles etc... Sharp working knife NOW.
This users can start the morning with couple of minutes of putting their knifes in the machine knowing the are happy with ?? setting of angle and start their business with sharpened knife and enjoy their cuttings all day. Lots of businesses would pay higher price for this peace of mind.


My wooden knife block has a slot for a pair of kitchen scissors. When your customer requests that you sharpen his scissors, I do not think the T2 will handle this request. I don't know if the T2 can handle cleavers or unusual edges such as birdseye paring knives.

No cleavers on T2 as I understand. Definitely not with the knife jig. Maybe by freehand.

Paring knife yes but not the inner curve near the handle which is a post by it's own. (if really needed or not).


I am far from being a knife expert. I remember reading about one brand of very expensive knives which require a diamond wheel to sharpen efficiently. I do not think you will find these knives in most restaurants. The question is would a diamond wheel work any more efficiently with the knives you encounter than an SG, SB, or CBN?


Haven't tried the CBN on T-8 with water yet so I can't compare but I use frequently the SB and it takes all knifes and ceramics too with elegant.
I believe the recommendation from the "expensive" brand did the recommendation without knowing about Tormek SB and with some interests too.

That was my 2 cents for today.

[SharpenADullWitt]

Wolfy,

Your thoughts sound very similar to mine, from knowing two chef's as well as my restaurant owning friends.
The T2 looks great for ease of use, which is what is important for them.
The knives that I have heard were the harder ones to sharpen, have been Global brand knives. I certainly haven't found all brands though, so there may be harder.
But those knives have a high price, and since they don't have the NSF certification on them, means local officials can ban them.

Also, sharp can vary.  I went in to pick up one of my friends home knives.  This was a well used knife, that a commercial sharpening company, used to offer in a rotation service they had.  When the knives were close to end of life, they sharpened them and put then in some drawers (could be as high as $8).  He wanted some inexpensive ones, years ago, when I did some equipment delivery for them (one was out for surgery), so I picked them up.
While I was at the restaurant, one of the kid's picked up what he thought was the dull knife, they hand out to customers as a cake knife, and used it as a scraper on his apron.  Needless to say the look on my face made him wonder, and I took the knife and cut paper with it, and he had the same look.  I can tell it has wore since I sharpened it, but it is plenty sharp for tomato's yet, and certainly sharp enough to take the grin off his face and perform a circumcision on someone who is not careful.
Honestly, I do hope they eventually offer the T2 in my country.  I would be interested to see how sharp and how much time it would take per knife.  I would even like to see how long, in comparison to someone like Steve, who freehands them.

[Ken S]

The last two posts may lead us toward the underlying reasons for a T2. Think of a chef and a cabinetmaker. Both are creative people who use tools. I can not imagine a craftsman cutting dovetails who would be happy to use a sharpening service who rotated his (actually the service's) chisels. The chisel of the week, here this week, replaced the next, would not offer the same sense of being an extension of his hand through long use as a chisel one has used and maintained for many years.

Commercial sharpening services generally have a reputation for removing a lot of steel. I remember James Beard made the comment in one of his books, treat your knives with the same care you give to the family silver; they are at least as valuable. I believe many chefs have the same attachment to their tools as cabinetmakers. Having a sharpening tool like the T2 allows a chef to efficiently maintain his own knives.

Some chefs entrust their valued knives to local experts. I am quite certain that many of Steve Bottorff's customers return because they have come to trust Steve. We should never underestimate the importance of trust in business.

Over the years as a telephone man, I learned that people who fix things develop similar thought patterns. Working with the public I learned that I could discuss troubleshooting a telephone circuit with a diesel truck mechanic. We had the same analyzing brain circuits. I believe many chefs, like cabinetmakers or machinists, would prefer to maintain their tools. A T2 offers them an efficient way to do that, the DIY, do it yourself mindset.

Having a T4, which is built on the same motor and frame as the T2, I have come to appreciate the compact size and portability of the smaller Tormek. There is a place for both Tormek sizes; I think the smaller size is less obtrusive in a restaurant or a chef's home.

I agree with Bob and SADW; I hope Tormek will eventually make the T2 generally available. It will not hurt the sales of the other Tormek models. No turner will opt for a T2 instead of a conventional Tormek. I can see a possible market for the T2 jig adapted to other Tormeks.

Those who might remember my reviews of the T4 know that the nature of the work should be the deciding factor in choosing a T4 or T7/8, not cost difference. I feel the same way about the T2. It offers a very well designed tool for a specialized market.

Ken

[bobl]

Yes Ken, you are correct with ref. to specialist market. Currently Tormek are offering a GENERAL sharpening machine ( T4 T7 T8  )  . I, as a specific user ( Knife sharpening only ) am absolutely crying out for something like the T2 and would probably not have  bought the T7 if the T2 was around a few years ago. Dont get me wrong, the Tormek T7 is a GREAT machine, but I personally only use it for a small percentage of my knife sharpening jobs because it takes so long to set up for each knife and also having the water trough etc etc.
Can we Please Please get a Tormek for knife sharpening like the T2 or even more advanced for us all here in the U.K. and the U.S.A.
We do not want to be the poor cousins of the Tormek home, surely we are the biggest buyers, if so, give us first choice on the products.   
Thank you .
Bob
The Knife Grinder

[Ken S]

Bob,

If your set up time for knives seems excessively long, I suspect you have not mastered the kenjig. If you can use the kenjig effectively, set up time should be very quick. You should be able to set the distance between the universal support once and rarely readjust the jig protrusion. You should be able to leave the Anglemaster and the black marker in your vehicle. You can easily change back and forth between knife sizes with essentially no set up change. (Using three or four knife jigs facilitates this.)

With an efficient set up and a turkey baster, the water trough should not be a problem.

Do a forum search on "knife setting tool". I posted a document describing how to built and use the kenjig.

Make the operator the strongest link in the chain. Your T7 will keep up with you.

Ken