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KJ-140

Started by Thy Will Be Done, October 17, 2022, 02:22:00 PM

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Thy Will Be Done

Does one benefit from using this jig on longer stiff/thick blades over just using the KJ-45?  I only have the 45 and am planning to do a lot of knives over 6" so I want to get the best possible result.  It seems the 140 is mainly needed for long thin knives like filet knives from the marketing... am I missing something?

tgbto

#1
Hi,

I don't see any advantages for thick knives, whatever their length. Those are easily sharpened with the 45.

The 140 is for flexible AND high blades : a narrow blade will not protrude enough from the jig which will hit the stone before the blade does, at least for low angles.

Nick.

RichColvin

I have one of my grandfather's butcher knives which is very flexible and thin.  It works wonders when sharp.


That knife is about 12" long, so the KJ-140 is really necessary for a proper sharpening.


I also find the KJ-140 really useful for sharpening long knives like fish filleting knives.
---------------------------
Rich Colvin
www.SharpeningHandbook.info - a reference guide for sharpening

You are born weak & frail, and you die weak & frail.  What you do between those is up to you.

cbwx34

Quote from: Thy Will Be Done on October 17, 2022, 02:22:00 PM
Does one benefit from using this jig on longer stiff/thick blades over just using the KJ-45?  I only have the 45 and am planning to do a lot of knives over 6" so I want to get the best possible result.  It seems the 140 is mainly needed for long thin knives like filet knives from the marketing... am I missing something?

I'll second (third?) what was said above... if the knife isn't flexible, there's no real benefit to the wider jig.  (I can't even remember the last time I used the wider jig.)
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BeSharp

Tormek recommends using the narrower jig unless the blade flexes.