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Started by Ken S, September 26, 2017, 05:29:15 PM
Quote from: Ken S on October 02, 2017, 03:45:16 AMCB,I like your suggestions for the T2. I filled in the 10, 15, and 20° lines as you suggested with a black marker. Folding the paper seems logical. Kydex is new to me; that will reqiure more thought.If it was up to me, I would make the included knife jig fixed at 15°, the European standard. I would have other jigs, perhaps 20°, something around 10°, and the present adjustable jig available as optional extras. As the guiding philosophy of the T2 is to be easily used by reataurant staff, why complicate things with an adjustable jig?Ken
Quote from: SharpenADullWitt on September 29, 2017, 06:08:23 AMI would disagree with you a bit, but then again, what you may mean and wrote, could come across as two different things.What defines a "professional kitchen"?I would say the knives that CB tried, would be used in something between 75 and 80% of the commercial kitchens I am aware of. Now the chef's in higher end kitchens, are more likely to have both higher end and costing knives, as well as being less likely to let someone else use or sharpen them. I do agree that they are less likely to worry about scratches, if THEY are doing the sharpening, and also in a hurry. If they have someone else doing the sharpening, I expect they would want the condition of the knife to be better then that.I think that sharper then most knives out of the package, would be wonderful to most of the users, of these lower cost knives if they choose to go the sharpening route, verses considering them as consumable.I would have to talk to my neighbor about his chef's experience, and find out if it was like his carpenters experience, prior to him coming over to the USA. That involved apprenticeship where he spent a lot of time just sharpening the tools.As for the T-2's use without the guide, I do expect it would be used freehand, by any of those establishments with larger knives or things like cleavers. So I don't think that is out of range of this tool.Otherwise, my view is even if it takes a bit more time, or if they don't grind all the way back to the handle (how many use a full stroke of those knives), this would certainly prolong the use of the knives, before having to send them out to have them professionally sharpened.
Quote from: Ken S on October 02, 2017, 03:18:47 PMOne of the things I like about this forum is that I am continually learning. Since my last post, I have learned that I have underestimated the knife sharpening knowledge of the real target market of the T2, restaurant chefs.The speed and simplicity of the T2 fits well in a busy restaurant, however, the chef still wants control of the bevel angles of his knives. I see the logic of simplification. Not having to think about all the variables allows to to focus on the critical elements. I used this logic in the kenjig. Tormek has worked with chefs who also prefer simplicity, but want the flexibility of easily controlling the bevel angles.Ken
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