Kitchen Knife Sharpening: Turning a DULL Edge into a JAPANESE Bevel with Tormek T-8
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- čas přidán 10. 07. 2024
- I sharpen an extremely dull Western style kitchen knife and give it a new life with a Japanese angle using my Tormek T-8 and diamond wheels.
Thanks Tormek for collaborating with me! Check out their stuff:
www.tormek.com
What I used (Affiliate links)
My Tormek T-8: amzn.to/3DQyRKc
New knife sharpening jig: amzn.to/3FzS7wx
Diamond Wheel: amzn.to/3DnTQm9
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Curious about my Tormek setup:
• My T8 Tormek Sharpenin...
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i love ikea meatballs and Darbin....thats about it for my Swedish knowledge
I just discovered yourr channel and must say I am loving it! I just got a T8 and am thinking of going to the diamond wheels. Your vids are inspiring.
I know this is an older vid but if I may make a suggestion of adding heat shrink tubing to your wheel wall? Having the wheels scrape on those bolts will damage the hole over time.
Nice work!
Good Job
Brilliant video, one thing in the tormek videos they suggest is lifting the knife for the curve rather than pulling towards you.
I have an old Sears slow wet grinder. So much better than a standard bench grinder for fine stuff like sharpening! Though I do prefer to do the finer grits by hand with regular stones. Like you said, lots of different ways to do it. :)
The Tormek-System is very great for sharpening!
Who don't want to expense so much money, can use diamond plates in three varieties - fine, middle and rough. Hold the angle and you are sharpening like a god!
Or the Ikea ceramic sharpening rod (called Flaska) is also very great for sharpening! It takes longer time, because it haves no rough grinding. It haves a fine one and you have to sharp a longer time, but your knife will be very sharp at the and!
My Father always enjoyed woodworking. Years ago, I bought him a T8 to help with sharpening a wide variety of tools in the shop. We used it together, but he never became comfortable using it on his own. He enjoyed sharpening, and always did it by hand. He didn't mind the time it took using stones, and the results were scary sharp. I need to use the tormek more, to get better results. That tiny sliver of a bevel on my kitchen knives is very difficult for me to match. I'm not sure the tormek would be my choice for a sharpening system if I was looking primarily to sharpen knives. I will definitely continue using it, and look forward to getting closer to those scary sharp edges that my Father could achieve.
If you are sharpening a t9n of knives, tormek is the way to go.
Biggest benefit of the T8 is no dust
@@thomask837 Yeah pro's use it for good reasons.
No dust thanks to the wet stone.
More accuracy/precision thanks to all the jigs (more keep coming out and they are backward/forward compatible across pretty much the whole Tormek range).
All you need is the wheels as shown in this video, the stock Tormek one, the coarse and fine Japanese wheels and boom, you're all set..
fascinating!
I use a 5€ sharpener from IKEA. Works reasonably well and is also Swedish. Unlike myself, alas.
This is great - do you intend to take the bolster down some more to get it flat?
Gonna be a lot of tomato sandwiches in your future now
i love your comment, that actually is correct too, depends what you use it for, it's my tomato knife now
Try to clamp in the middle of the blade, it would be easier to sharpen the end (tip) of the knife with correct angle. Anyway interesting video. Greetings!
SEI BRAVA E BELLISSIMA.. COMPLIMENTI..
From start to finish, how low would it normally take you sharpen a knife like that?
This was longer because I was changing the angle of the blade, but usually 2 - 5 minutes, including set up.
@@darbinorvar okay thanks for the input
You do realize though that setting the angle finder to 15 degrees and referencing of the main part of the knife blade, you are grinding a 30 degree angle, right?
Knife sharpening can be a very complicated subject. Sharpening normal wood chisels is easier because it is a narrow straight edge and you usually don't need the type of refined edge that you might need on a kitchen knife. Now that you have reprofiled the edge angle, you probably would be better off for future sharpening to use flat stones. A thin edge on a knife that may have softer steel would be fine for slicing vegetables but the edge could roll if you hit bones or other harder materials.
If you study how a good guided sharpener such as the Wicked Edge maintains the angles all the way down the knife blade, you could determine how to do the same thing with the guide on the Tormek. The clamp on the blade would be placed closer to the point and when you get to that point you can pivot where the clamp touches the grinder guide and this would follow the curve of the blade properly.
Honing or stropping will always take the blade to the next level of sharpness.
I bought $25 dual grit Japanese whetstone from Amazon, spent 20 min watching youtube videos on how to sharpen a kitchen knife and then sharpened my own knives. It was so sharp it literally shaved the hair on the back of my arm. It's really not that hard or complicated.
What a nice tutorial! Learning to sharpen a beautiful new knife can be intimidating when you’re just learning- nobody wants to ruin their expensive tools and knives. Your presentation is friendly, approachable, and informative in a way that some other instructional videos could learn from. You could probably get a gig collaborating with Tormek or Sharpening Supplies demonstrating their products! Nicely done! Thank you!
Seems you could spent the rest of your day slicing up tomatoes!
I love my Tormek! You'd have an easier time if you could find a shorter table to put the machine on. The table height should hit about mid-thigh while yours is about waist height.
I can't adjust the height of my workbench so I have built myself a 6" high pine 'duckboard', which I can pull out from under the bench and stand on in order to work on my Tormek T-4 much more efficiently.
Great if you have a VERY expensive tool. How about something for us that can't afford the best?
Naniwa 800 would be fine.
A fee whetstones would also work.
I really should give my knives some TLC, but since they are all pretty cheap ones, I can't justify a Tormek...
Great video well described, Torrmek is great for DIY sharpening however a professional would go broke using them they take far to long.
True unless they have the cash to get multiple tormeks so they dont change wheels. Out of reach for many...... even professionals.
That SVM-45 knife holding jig will put a slightly different bevel on each side of the knife since it is a non-centring jig. However, Tormek have now introduced two newer, centring, jigs (the KJ-45 and KJ-140) that permit you to flip the knife around, without removing it from the jig, and they will give you exactly the same bevel on both sides of the knife.
$25 dual grit whetstone and $15 leather strop with rosin. Manually sharpen. Mirror finish on the blade edge and so sharp it will literally shave the hair on the back of my arm. I can put my knife blade on a chicken breast, no weight at all besides the weight of the knife itself, pull the knife back and it slices right through a boneless chicken breast.
I resurrected an entire set of inexpensive 1995 Chinese kitchen knives (made from 1.4116 german stainless steel) to razor sharpness. I also have some much newer $50-$100 Chinese VG10/Aus10 (japanese steel) knives that I sharpen with a whetstone as well as a German Mercer Santoku.
A sharp knife is a thing of beauty in the kitchen. Most people don't know what a sharp knife really is unless they get their knives professionally sharpened or do it themselves on a whetstone. Never use an electric sharpener - they will ruin you knives. And they cheapo kitchen knife sharpeners do a pretty bad job of sharpening your kitchen knives. A whetstone, ceramic or diamond sharpening system or square block is the only way to go.
Treat your knives well, sharpen them yourself with a whetstone (Tormek is great but a bit expensive!), always handwash your knives, dry immediately, store them right and they will last a lifetime. And this includes a $15-$20 Chefs knife you buy from Walmart.
Burr?
Ok. A Stone lasts 3 times longer than a Diamond Wheel and you only Need 1 for 2 grits 😂 150$ against about 650$ when you Need a new one? Or 900-1000$ because you Need 3 Wheels against 1 Stone. Nobrainer
Yikes. Pick it up at the end. More than your doing.
Sorry, but you do it wrong.
Check out Knife Grinders CZcams channel for PhD level knife sharpening instructions.