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more information about the T1 and T2

Started by Ken S, October 29, 2021, 10:12:12 PM

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Ken S

Here is a link to the T1 instructions (from tormek.com)

https://www.tormek.com/media/3708149/instruction-t-1-en.pdf

My widest knife, a ten inch Victorinox chef's knife, measures just over  5cm, leaving almost 1cm of clearance.

Here is the link to the T2 instructions:

https://www.tormek.com/media/1770999/instruktion-t-2-en.pdf

I find it interesting that the T1 is listed for knives up to 5mc and the T2 is only listed for knives up to 3.5 cm.

Ken

HenrikTornquist

Hi there!

Is there no word on the grit on the honing-wheels for these two? It would be nice to compare them to the leather-wheels.

Henrik

Ken S

Henrik,

Tormek states that the composite honing wheel has "integrated polishing agent". Over the years, I have seen grit numbers for the PA-70 compound varying from 3000 to 6000. I don't have much faith in grit numbers.

I have more faith in practical comparisons. I have a T2, which has the same honing wheel as the T1. I also have a T4 with the leather honing wheel. I can sharpen two of my 3/4" learning chisels with the DWF of the T2. I will hone one with the T4's leather honing wheel and PA-70. I will hone the second chisel with the composite honing wheel. and post a photo of the two honed bevels. Comparing the two scratch patterns should be a good comparison.

Please give me about a week to do this.

Ken

HenrikTornquist

Hi Ken!

That's not necessary, if it's not in your own interest. Tormek  said they're somewhere between 2000 and 2400 grit. If I remember correctly, the leatherwheel with the honing-paste is around 3000?

Henrik

John_B

I think it would be easier to use microns when discussing honing compounds.
Tormek states the paste is about 3µ. I also use a diamond spray on a second leather wheel at 1µ.
Sharpen the knife blade
Hone edge until perfection
Cut with joy and ease

samuel@stenhem.com

Quote from: Ken S on October 29, 2021, 10:12:12 PM
Here is a link to the T1 instructions (from tormek.com)

https://www.tormek.com/media/3708149/instruction-t-1-en.pdf

My widest knife, a ten inch Victorinox chef's knife, measures just over  5cm, leaving almost 1cm of clearance.

Here is the link to the T2 instructions:

https://www.tormek.com/media/1770999/instruktion-t-2-en.pdf

I find it interesting that the T1 is listed for knives up to 5mc and the T2 is only listed for knives up to 3.5 cm.

Ken

Hi Ken,

We have made an upgrade on the jig for the T-2 (wich is the same for T-1). The specs in the T-1 manual goes for new T-2-machines aswel, we will upload an updated T-2 manual shortly. Also note that the new jig comes with knife protection pads to prevent scratches. Hope you like it.

Samuel / Tormek

Ken S

Samuel,

Thank you for posting that update. Will those of us with the original version of the T2 be able to retrofit thenew jig to ourpresent machines?

Ken

HenrikTornquist

Both the T1 and the T2 have guides for grinding the knife, but when it comes to the honing-wheel, neither of them have any guide. Can this be interpreted as that the angel when honing is of lesser importance? On the ordinary machines one can use the universal support when honing on the leather-wheel, but on these two there is no such possibility. Am I missing something?

Henrik

John_B

I think honing is important , however, if you watch the Tormek training videos they always show it being done without a guide. I find that I can get good results without a guide (takes some practice), however, knives will be sharper if guided honing is used at an angle based on the steel. his is shown in Wootz's book

http://knifegrinders.com.au/11Shop.htm
Sharpen the knife blade
Hone edge until perfection
Cut with joy and ease

Ken S

I don't think the importance of honing is really the issue. I think the real issue is the intended market.

Tormek has always stated that trained sharpeners would be happier with the T8 or T4. Trained sharpeners are accustomed to jig set up, maintaining grinding wheels, and working with water and honing compound. The T2 and T1 are designed to be used by untrained restaurant staff.

The techniques recommended by Wootz are certainly fine; however, they seem better suited to high end sharpening than workaday restaurant knives.

Ken