I decided to buy your book last night after just receiving my T8 for my woodworking tools and going down a bit of a wormhole. Even just the first few pages of your book have inspired me greatly. Much appreciation.
Gone far too soon. Most people will never know how much of an impact Vadim had on sharpening research and application worldwide, yet every serious sharpener will be using his research in their practical sharpening in time.
I’ve been in many hundreds of slaughter and meat processing plants across the US in my 40 year career but I’ve never seen such professional precision sharpening equipment. Hats off to your business.
Love your video here on sharpening. You have inspired me to continue to push the limits with my knife channel this year in 2020. Keep up the great work! Sweetknives!
While watching the video your book was mentioned, am interested in learning more about it. Price, length, subject, etc. Can the book be found on Amazon?
See a few comments on this one about the diamond wheels vs CBN wheels. Lots of people think diamonds are these super expensive things but on any sort of abrasive wheel its just basically worthless industrial diamond dust impregnated into the wheel and in reality it dosn't grind metal all that well, the grain of the diamond dust is very irregular and not all that sharp. Its more like road gravel looking under a microscope ,there are sharp edges but most of the time its just irregular shapes. CBN is usually an artificially grown very sharp edged hexagonal shaped crystal so it cuts a lot better, its slightly less durable than diamond but a superior abrasive for grinding. Under a microscope it actually looks more like a cut diamond you would see in a ring Diamond is more effective in dry cutting or abrasive applications as it simply wears through the material, smashing its way through rather than a clean cut and its superior durability allows it to last. In very specialized tools the manufacturer will align the diamond edges for cutting but in that process higher quality diamond material is used.
i do salon shears on a flathone i was wondering if you get much of a burr when you grind against the edge its interesting that single sided blades like a scissor you sharpen the opposite direction while a knife with 2 sides you grind against i guess im wondering if there is a specific reason knife sharpeners grind against the blade instead of with the edge?
Very informative, but I still like the method outlined in David Boye's book "Step by Step Knifemaking". An excellent book which got me started in the hobby,and I still have my first edition.
Greetings sir. Thank you for sharing such good quality video. However I have two Q to ask. one Where can I purchase the Bess PT50B. and I down loaded your measuring app on my phone but keeps coming up with a code that needed to carry out the procedure could you put me rite. Many thanks.
The FVB applet is for use with the Frontal Vertical Base we fabricate. You do not need it without our Frontal Vertical Base. When a customer buys our FVB, we give him the PIN. The FVB has its own applet separate from our Grinding Angle Setter for Tormek. For the sharpness tester please see the producer website www.edgeonup.com/Purchase.html
19:50 : In general, it is possible to turn the engine over by removing it from its base. This avoids passing your arm over a rotating machine. It is not complicated to do and it allows you to adapt your machine to your use while improving your security. Thank you for this nice and instructive video !
@@knifegrindersaustralia5158: As I only use old machines, I am not concerned about warranties. ;-) Only safety matters to my friends and me. You are not the first one I see with this problem. How do they not offer to choose the side of the switch when you buy these tools ? I tell myself that if a supplier refuses a guarantee for a minor adaptation, it is a little as if you were criticized for having changed the direction of opening of a refrigerator door. It would be good proof of the seller's bad faith. It would just make me want to change stores. :-)
@@simonvolsmann : I suggest you eliminate all the annoying securities from all your machines. Your work will be all the more exciting In addition, with a little luck, you will provoke a natural selection with your staff. :-) Like I said, I use a lot of old machines. Machines where distraction cannot be forgiven. But I find it's a shame not to adapt a machine to its needs when it is so simple to do and that improves both its comfort and its safety.
@@mecabrico I understand your concerns for safety, but the man is happy to do it the way he has been doing so far. He does not wear jewelry or long sleeves, so IMHO I think the man will be all right.
Love the video, but which is the correct direction to run the wheel. It looks very uncomfortable reaching over John, and you can easily foul up on the honing wheel if you get it wrong
Why do people say the set of the edge is a big deal in what grit diamond wheel used buy the cost or brand of knife. by the way how much did those wheels cost
The chapter "High-end versus mainstream knives" in my Knife Deburring book details the special sharpening requirements. On Maxamet you get "negative burr" and need not worry about the wire edge.
Just an observation from a hand sharpening enthusiast, but you seem to pull the knife away from the wheel almost immediately after the tip end reaches the wheel, so the tip isn't getting sharpened as long as the rest of the edge. If you consider a single point in the middle of the blade reaches one side of the wheel, and stays in contact all the way to the other side, it gets sharpened much longer than the tip area since you pull the knife off after the tip has only moved 1/4 of the way across.
@@TheGpono actually, the amount of steel in the sharpened edge near the tip versus near the belly or choil is not proportionate to the thickness of the blade at those respective areas. A properly ground edge should be even for the entire length of the blade. The tip requires just as much time on the stone as the rest of the edge.
@@TheGpono all that typing, and not once have you explained your flawed logic of how a knife blade being thinner at the tip has any effect on the actual edge bevel... you know, the part you rub across the abrasive.... And as far has how sharp his knives are, unless he's stropping them on leather with stropping compound, I doubt it. But I'm sure he gets them plenty sharp for culinary purposes. Well, maybe not the tip....
@@TheGpono you clearly have no concept of knife design or knife sharpening other than what you googled so you could troll here if you really think the actual sharp edge of the knife is thinner at the tip than the rest of the knife. Almost every knife gets thinner near the tip, just as they get thinner from the spine to the edge. The edge bevel stays consistent the entire length regardless, if properly ground. Now, go ahead and make another ridiculous comment that makes no sense, or call me crazy so you can have the last word, because I've wasted more than enough time explaining what should be a simple concept to you.
Ok I got the t8 and regret it wishing I got the t7 oh well my first question is where do you get the guide bars it’s impossible to get 90% of anything angled correctly with the stock arm. Where do you get the extension bracket as well? Are the other bench grinders essential or just faster to switch from one to the other? What are your thoughts on the tormek Japanese stone? Nobody else seems to make a wheel. Diamond of the same grit should essentially do the same thing correct?
"guide bars" - Do you mean the extended support US-430? If you live in Australia, you can get it from us. For other countries check with your Tormek distributor. Info about the Frontal Vertical Base is on our website knifegrinders.com.au/11Shop_VB.htm The Tormek Japanese wheel SJ-250 is much finer than any diamond wheel available - we use it where the customer asks for a mirror finish. All sharpening process can be done on a single Tormek, but understandably, having extra machines for each step speeds up the sharpening.
@@knifegrindersaustralia5158 I use the Japanese 4000 grit water wheel and it polishes the edge to a mirror finish and extremely sharp. Then finish on the strop wheel
Do you have any issues with rust on your CBN wheels? Do you use any sort of additive in the fluid, or is it just water? I have used HoneRite Gold in the past and have seen Tormek has a branded additive but both these options seem far too expensive for frequent use.
Our CBN wheels do not rust, but the ground metal does rust on them. We use them with tap water. As soon as you grind a carbon knife, you see the rust on the wheel. Some measures to control the rust are on our website - see the section RUST knifegrinders.com.au/11CBN.htm
I don’t have a tormek personally but I’m trying to justify getting one. From what I’ve seen, the 4000 grit Japanese stone give a fantastic mirror polish
Hi rowan. same here but now iv got all of it I can now see why it cost so much. Concerning the Japanese stone its well worth the money. it took me 6 months to make up my mind to buy tormek 8 and all the gubbings and phew glad I didn't go for the look a likes. a big good luck to you.
Good video. Thank you very much for share. I´m in process to mount the paper wheels system and I would only miss one thing to be absolutely happy: Paper wheel APP for IOS :) Regards. Josu V.
We now have the Paper Wheel Angle Setter running on everything - Windows, Mac, iOS and Android. I just haven't got time to email you, will do next week
14dps on soft metal seems incredibly aggressive? Surely it would dull much faster than ideal at this angle? I've been sharpening my Victorinox Fibrox at 17dps as per manufacturer recommendation. I'm receiving an Aogami steel knife ina couple of weeks and was planning on taking it to 15dps, but you are making me consider going steeper.
In my experience, the Victorinox Fibrox performs best at 12 dps, as long as the cutting board is edge-friendly. Try and see to yourself. Butchers sharpen Victorinox Fibrox to 10-11 dps.
@@knifegrindersaustralia5158 Thanks mate, I just did my 8" Fibrox to 12dps but I must have had a poor alignment on my knife jig because my point to heel angles are very different. Did you have a link handy on how to properly position a knife to measure the length for your guide height app? I've been trying to find it with no luck. Thanks again!
CBN actually, better than diamond. For Australians and New Zealand we give them cheaper than the Tormek stone SG wheel. They pay less than for the stone SG or SB wheel, but get the CBN grinding wheel that lasts times longer and you never have to true. knifegrinders.com.au/11Shop.htm
We will keep telling people that the best performing edge angle is the lowest a given steel can retain under the load, till this fact sinks in. The devil is in the detail, i.e. how low can this or that steel go and still retain. Depends on the steel properties and the sharpening methods. Budget steels hold the 14 dps edge reasonably well, while better knife steels hold well the 12 dps edge. The best knives used for slicing soft and cooked foods we give 10 dps.
Hello, will you please tell me about the different wheels you have on these machines? I would also like your recommendation for the source to make a purchase of them. If you can send a link it will be much appreciated. Thanks.
Here is testing of our rock-hard felt wheel for Tormek - the 1st batch of these wheels is being fabricated and we should have them in about 7-10 days: czcams.com/video/-HBpsQn7frY/video.html
Hi Vadim, Can you explain "setting the edge" on the 400 grit cbn wheel ? On this video aren't you also setting the edge when you make a pass on the 1000 grit cbn wheel, which is also set at 12 degrees?
Mainstream knives can all have the edge set on #400 and moved straight to deburring. Lower quality knives MUST be set on #400, not #1000. When I do assessments at meat plants, they all set edge on #400 and deburr. However, with the higher quality knives you will give the edge longer retention, longer life if you set the edge on #1000 and hone well, and remove the burr root.
Hi Vadim, I'm about to order my T8 for sharpening knives. Which stones do you suggest to to buy? The standard 250 with gradation stone (250 to 1000 grit) + the 4000 grit Japanese stone? Or a diamond stone (which grit)?
@@knifegrindersaustralia5158 hi Vadim, plan is to start a small sharpening service, outside the office hours. I believe all types of knives and scissors will come my way. I'm also ordering your book!
This degree of sharpness goes beyond the needs of the average user. That being said, I respect the meticulous method used & the fidelity the person in the video has for his trade. Not to be petty, I was bothered by the knives being placed on a glass tabletop, tempered glass or not. The noise I heard went right through me; the steel blade, the handle material & the glass should never come in contact with each other. I'm now going into my garage, placing the knives to be sharpened on my wooden top workbench & grind away, knowing I will never achieve the numbers he did, but still able to whittle away the hours contentedly.
I demo tempered glass in my trade, and often need to break it up for disposal. Ive hit them with heavy hammer strikes on their faces and have had no effect especially on 1/2" or thicker. However if you tap it lightly on the edge, the panels explode, that is the weak area for tempered glass. Theres next to no issues with what this guy is doing here.
I'm really confused why are you not pulling the blade completely across that tip is being missed almost the entire time besides the quarter inch of the wheel that it touches barely it seems to me also shouldn't the wheel spin the opposite way away from the edge instead of into it
Your comment regarding the tip sharpening is correct. Regarding the direction the wheel is spinning, it's going the right direction. Typically you sharpen into the edge, and strop away from the edge. That being said, you can sharpen either direction, or both. Some of the best hand sharpening experts will use a back and forth, push/pull technique where they work a section of the edge for several strokes at a time before moving down the edge. Hard to describe without writing a book though
@@Yellwolf not at the speed the Tormeks turn . 1x30 belt Sanders with angle guides look dangerous , but are used edge forward at 3750 rpms ... Most I've experienced or seen is a cut belt ( destroyed ! )
Thank you so much for the speedy reply! Very professional, thank you and I’m heading to your website after I hit send. One last question, I saw the link for the sharpness tester you posted but I can’t see where to purchase one
When a dull blade has bevels we start with the CBN #160 or Tormek SG wheel graded coarse. However, when the edge is so worn that we have to re-grind bevels, those are too slow, and we recommend CBN #80.
I don't claim to be a knife sharpening guru, but am wondering if the machine has a curved guide bar for knives that have a very pronounced curve in the blade (like a fish filleting knife)? Also, do you have a dedicated wheel for serrated bread knives? Thank you in advance for a response.
Please have a look at 2 our videos detailing sharpening of curved and serrated blades: czcams.com/video/in-FiTG25ug/video.html czcams.com/video/T4LItIdH-FI/video.html
Tormek the company that makes these machines have an extensive range of guides , jigs and wheels... I used to sell these machines and its simply getting the right hardware. There are jigs for axes, chisels, planar blades, different types of knives, basically anything with an edge has a jig for it.
If you sharpen my knife like that against the cutting edge it will shatter. I always sharpen away from the edge for that reason. My knifes never even rouch any grid under 800! I cant immagine it beng sharp with just grid 400 when you are used to 5000 and stropping.
No just just really hard steel HR62. A course grind stone like that going against the cutting edge will destroy it and take a thousant small chips out of it. It cuts only meats and veggies nothing with bone comes near it. Japanse knifes and japanese profile knifes should just never be sharpend like this.
Unbelievable how dangerous teaching to take a knife and put it on a wheel like that an possibly send it right through your body if it catches an edge. Don’t ever do it!
I’m sure his methods are quite sound but unfortunately I would go broke using them as they are far too time consuming. Commercially speaking, I must be able to produce well-sharpened and durable edge in less than a minute; serrated knives usually not more than two minutes.
The wheel is rotating in the WRONG direction…super dangerous! It’s so simple to reverse the direction of the blade or simply change your seating position.
In my opinion I think the Wicked Edge sharpening system would be a far better system to use on knives such as these because it takes the human error out far more than these grinders do and you'll cut that testing strip as easily as a razor
Neither. I am an atheist. My belief is that there is no life after death, yet we can make ourselves sort of "immortal" through shared knowledge, and our kids.
The first Tormek T-7 running the #80 CBN wheel is overclocked to 150 RPM. You can see it running faster than the other 3 Tormeks.
TO EXPENSIVE FOR A GRINDING TOOL ....
I decided to buy your book last night after just receiving my T8 for my woodworking tools and going down a bit of a wormhole. Even just the first few pages of your book have inspired me greatly. Much appreciation.
Gone far too soon. Most people will never know how much of an impact Vadim had on sharpening research and application worldwide, yet every serious sharpener will be using his research in their practical sharpening in time.
I’ve been in many hundreds of slaughter and meat processing plants across the US in my 40 year career but I’ve never seen such professional precision sharpening equipment. Hats off to your business.
Just found your channel. Love it. Thank you for all hard work and educational videos.
What a beautiful set-up you have for sharpening!!
Just love it. Facts, logic and well-thought-out methods.
Excellent informative video per usual. Thanks for your time and effort.
I have that exact same knife running around here somewhere. Found it in the trash. Excellent content
Merry Christmas Knifegrinders!
Hi Wadim. Thank you for your videos👍 they are very interesting.. I hope you and your family is okay🙏
Take care.
Love your video here on sharpening. You have inspired me to continue to push the limits with my knife channel this year in 2020. Keep up the great work! Sweetknives!
Great video, I had ground my Victorinox knives at 15, next time around I'll give them a try at 12 as you did.
Professor Knifechuk - gromadnoye spasibo!!!
Some next level shit right here - instant subscription.
Very awesome video
I really like your setup. Great job, video.
Very good video!
Nice Demonstration
What do you think of the T-2 for commercial sharpening for kitchen knives?
very nice set up!
While watching the video your book was mentioned, am interested in learning more about it. Price, length, subject, etc. Can the book be found on Amazon?
See a few comments on this one about the diamond wheels vs CBN wheels. Lots of people think diamonds are these super expensive things but on any sort of abrasive wheel its just basically worthless industrial diamond dust impregnated into the wheel and in reality it dosn't grind metal all that well, the grain of the diamond dust is very irregular and not all that sharp. Its more like road gravel looking under a microscope ,there are sharp edges but most of the time its just irregular shapes.
CBN is usually an artificially grown very sharp edged hexagonal shaped crystal so it cuts a lot better, its slightly less durable than diamond but a superior abrasive for grinding. Under a microscope it actually looks more like a cut diamond you would see in a ring
Diamond is more effective in dry cutting or abrasive applications as it simply wears through the material, smashing its way through rather than a clean cut and its superior durability allows it to last. In very specialized tools the manufacturer will align the diamond edges for cutting but in that process higher quality diamond material is used.
CBN - Cubic Boron Nitride?
Mike S
Good info , thanks
i do salon shears on a flathone i was wondering if you get much of a burr when you grind against the edge its interesting that single sided blades like a scissor you sharpen the opposite direction while a knife with 2 sides you grind against i guess im wondering if there is a specific reason knife sharpeners grind against the blade instead of with the edge?
Very informative, but I still like the method outlined in David Boye's book "Step by Step Knifemaking". An excellent book which got me started in the hobby,and I still have my first edition.
Thank you for the great work
Merry Christmas. thank you.
Sooo what does the software have to do with anything? Is it adjusting the height of the guide bar on all the machines?
Has nothing to do with it, but he sells the "software", so it is just promotion.
very interesting and informative. i enjoyed the clip.
Greetings sir. Thank you for sharing such good quality video. However I have two Q to ask. one Where can I purchase the Bess PT50B. and I down loaded your measuring app on my phone but keeps coming up with a code that needed to carry out the procedure could you put me rite. Many thanks.
The FVB applet is for use with the Frontal Vertical Base we fabricate. You do not need it without our Frontal Vertical Base.
When a customer buys our FVB, we give him the PIN. The FVB has its own applet separate from our Grinding Angle Setter for Tormek.
For the sharpness tester please see the producer website www.edgeonup.com/Purchase.html
Can you sharpen high carbon steel knives on the CBN wheels? I've heard yes and no. Thank you. new subscriber.
Simply WOW
the "love" in how you handle these knifes is stunning.
This is how EVERY knife should be sharpened.
Thank you for showing
You guys are freaking wizards! Keep it up!
19:50 : In general, it is possible to turn the engine over by removing it from its base. This avoids passing your arm over a rotating machine. It is not complicated to do and it allows you to adapt your machine to your use while improving your security.
Thank you for this nice and instructive video !
What you suggest would void the warranty
@@knifegrindersaustralia5158: As I only use old machines, I am not concerned about warranties. ;-) Only safety matters to my friends and me.
You are not the first one I see with this problem. How do they not offer to choose the side of the switch when you buy these tools ?
I tell myself that if a supplier refuses a guarantee for a minor adaptation, it is a little as if you were criticized for having changed the direction of opening of a refrigerator door. It would be good proof of the seller's bad faith. It would just make me want to change stores. :-)
@@mecabrico it is not a problem if you know what youre doing, if that is a problem for you, you should not be around machines😉
@@simonvolsmann : I suggest you eliminate all the annoying securities from all your machines. Your work will be all the more exciting In addition, with a little luck, you will provoke a natural selection with your staff. :-)
Like I said, I use a lot of old machines. Machines where distraction cannot be forgiven. But I find it's a shame not to adapt a machine to its needs when it is so simple to do and that improves both its comfort and its safety.
@@mecabrico I understand your concerns for safety, but the man is happy to do it the way he has been doing so far.
He does not wear jewelry or long sleeves, so IMHO I think the man will be all right.
Love the video, but which is the correct direction to run the wheel. It looks very uncomfortable reaching over John, and you can easily foul up on the honing wheel if you get it wrong
Watch the Tormek official knife sharpening videos here on YT.
Why do people say the set of the edge is a big deal in what grit diamond wheel used buy the cost or brand of knife.
by the way how much did those wheels cost
what is the reason of recommending only one pass at grit 400 and grit 1000?? does that not help polishing faster in the end ?
I would like to know if it’s better to have the wheel going the other direction. Does it make a difference?
Total wrong direction for the wheel to be turning 🤦🏽♂️
Talking of different metals and approaches to sharpening such metals. Do you have any thoughts on sharpening Maxamet blades?
The chapter "High-end versus mainstream knives" in my Knife Deburring book details the special sharpening requirements. On Maxamet you get "negative burr" and need not worry about the wire edge.
Knife Grinders ‘Knife Deburring’ book duly ordered from Amazon UK.
I would like to see the sharpness tested in each of the last several steps.
Hello!,
can you insert subtitles?
Thank you.
Merry Christmas, Vadim
Just an observation from a hand sharpening enthusiast, but you seem to pull the knife away from the wheel almost immediately after the tip end reaches the wheel, so the tip isn't getting sharpened as long as the rest of the edge. If you consider a single point in the middle of the blade reaches one side of the wheel, and stays in contact all the way to the other side, it gets sharpened much longer than the tip area since you pull the knife off after the tip has only moved 1/4 of the way across.
@@TheGpono actually, the amount of steel in the sharpened edge near the tip versus near the belly or choil is not proportionate to the thickness of the blade at those respective areas. A properly ground edge should be even for the entire length of the blade. The tip requires just as much time on the stone as the rest of the edge.
@@TheGpono my crazy what? And aside from your confusing lack of punctuation, the rest of your comment makes no sense either.
@@TheGpono all that typing, and not once have you explained your flawed logic of how a knife blade being thinner at the tip has any effect on the actual edge bevel... you know, the part you rub across the abrasive.... And as far has how sharp his knives are, unless he's stropping them on leather with stropping compound, I doubt it. But I'm sure he gets them plenty sharp for culinary purposes. Well, maybe not the tip....
@@TheGpono you clearly have no concept of knife design or knife sharpening other than what you googled so you could troll here if you really think the actual sharp edge of the knife is thinner at the tip than the rest of the knife. Almost every knife gets thinner near the tip, just as they get thinner from the spine to the edge. The edge bevel stays consistent the entire length regardless, if properly ground. Now, go ahead and make another ridiculous comment that makes no sense, or call me crazy so you can have the last word, because I've wasted more than enough time explaining what should be a simple concept to you.
Ok I got the t8 and regret it wishing I got the t7 oh well my first question is where do you get the guide bars it’s impossible to get 90% of anything angled correctly with the stock arm. Where do you get the extension bracket as well? Are the other bench grinders essential or just faster to switch from one to the other? What are your thoughts on the tormek Japanese stone? Nobody else seems to make a wheel. Diamond of the same grit should essentially do the same thing correct?
"guide bars" - Do you mean the extended support US-430? If you live in Australia, you can get it from us. For other countries check with your Tormek distributor.
Info about the Frontal Vertical Base is on our website knifegrinders.com.au/11Shop_VB.htm
The Tormek Japanese wheel SJ-250 is much finer than any diamond wheel available - we use it where the customer asks for a mirror finish.
All sharpening process can be done on a single Tormek, but understandably, having extra machines for each step speeds up the sharpening.
@@knifegrindersaustralia5158 I use the Japanese 4000 grit water wheel and it polishes the edge to a mirror finish and extremely sharp. Then finish on the strop wheel
Do you have any issues with rust on your CBN wheels? Do you use any sort of additive in the fluid, or is it just water? I have used HoneRite Gold in the past and have seen Tormek has a branded additive but both these options seem far too expensive for frequent use.
Our CBN wheels do not rust, but the ground metal does rust on them. We use them with tap water. As soon as you grind a carbon knife, you see the rust on the wheel. Some measures to control the rust are on our website - see the section RUST knifegrinders.com.au/11CBN.htm
I don’t have a tormek personally but I’m trying to justify getting one. From what I’ve seen, the 4000 grit Japanese stone give a fantastic mirror polish
Hi rowan. same here but now iv got all of it I can now see why it cost so much. Concerning the Japanese stone its well worth the money. it took me 6 months to make up my mind to buy tormek 8 and all the gubbings and phew glad I didn't go for the look a likes. a big good luck to you.
Good video. Thank you very much for share.
I´m in process to mount the paper wheels system and I would only miss one thing to be absolutely happy: Paper wheel APP for IOS :)
Regards.
Josu V.
Sorry Vadim.
I just saw that the Paper Wheels APP for IOS is available on App Store.
I only can say that I´m absolutely happy :)
We now have the Paper Wheel Angle Setter running on everything - Windows, Mac, iOS and Android. I just haven't got time to email you, will do next week
very informative. thank you
Merry Christmas to Australia!
What is the price of this machine?
list of parts, the vic marc i cannot seem to find, more importantly the wheels being used and where to purchase them.
Eric, we will have the next batch of CBN wheels ready by November - please check our website then
12 degrees seems insanely small? What am I missing?
You need to hide resolution recorder to show that Apex of the knife. Also you can see what is wrong with you all procedure.
14dps on soft metal seems incredibly aggressive? Surely it would dull much faster than ideal at this angle? I've been sharpening my Victorinox Fibrox at 17dps as per manufacturer recommendation. I'm receiving an Aogami steel knife ina couple of weeks and was planning on taking it to 15dps, but you are making me consider going steeper.
In my experience, the Victorinox Fibrox performs best at 12 dps, as long as the cutting board is edge-friendly. Try and see to yourself. Butchers sharpen Victorinox Fibrox to 10-11 dps.
@@knifegrindersaustralia5158 Thanks mate, I just did my 8" Fibrox to 12dps but I must have had a poor alignment on my knife jig because my point to heel angles are very different. Did you have a link handy on how to properly position a knife to measure the length for your guide height app? I've been trying to find it with no luck. Thanks again!
@@damon4557 Pages 7-8 of the manual, or the video here:
czcams.com/video/JjLrG-2iawY/video.html
Tolle Leistung,
Ich bin Werkzeugmacher und Klingen schärfen ist kein Fremdwort für mich. Aber Leute, es sind Küchenmesser und keine Rasiermesser !
Hi Vadim!Merrry Chisnmas! how much are such diamond wheels
CBN actually, better than diamond. For Australians and New Zealand we give them cheaper than the Tormek stone SG wheel. They pay less than for the stone SG or SB wheel, but get the CBN grinding wheel that lasts times longer and you never have to true. knifegrinders.com.au/11Shop.htm
What made you decide to use a 14 degree angle per side on the budget knives?
We will keep telling people that the best performing edge angle is the lowest a given steel can retain under the load, till this fact sinks in.
The devil is in the detail, i.e. how low can this or that steel go and still retain. Depends on the steel properties and the sharpening methods.
Budget steels hold the 14 dps edge reasonably well, while better knife steels hold well the 12 dps edge.
The best knives used for slicing soft and cooked foods we give 10 dps.
@@knifegrindersaustralia5158 Sorry for the trouble. I haven't had time to watch all of your videos
I prefect sharpening the knife with the wheel turning away from the blade.
I would like to buy one,let me know ptice anf addres
Добрый день! А алмазы на кругах на гальванической связке?
Да, только это не алмазы, а CBN - в России известен как Эльбор
Clean sharpening shop 😉
That place looks like a deluxe hospital room.
That's what I thought,
Just out of interest, what are you charging to do the first and second knife?
flat rate knifegrinders.com.au/04Rent.htm
Hello, will you please tell me about the different wheels you have on these machines? I would also like your recommendation for the source to make a purchase of them. If you can send a link it will be much appreciated. Thanks.
knifegrinders.com.au/11Shop.htm
@@knifegrindersaustralia5158 WOW, thank a million. Your reply was so fast I was shocked how quickly I received it. Again thanks.
What hardness is the felt wheel you use at the end? And can you use just Hard felt?
Rock-hard felt. If you use just "hard" or "medium" it will round the edge and drop the sharpness.
Here is testing of our rock-hard felt wheel for Tormek - the 1st batch of these wheels is being fabricated and we should have them in about 7-10 days:
czcams.com/video/-HBpsQn7frY/video.html
Las Vegas millwrights say great job and thank you for your knowledge
Humans have lateral stroke input, that's just the reality. How do you determine appropriate apex diameter for lateral stability ?
Hi Vadim, Can you explain "setting the edge" on the 400 grit cbn wheel ? On this video aren't you also setting the edge when you make a pass on the 1000 grit cbn wheel, which is also set at 12 degrees?
Mainstream knives can all have the edge set on #400 and moved straight to deburring. Lower quality knives MUST be set on #400, not #1000. When I do assessments at meat plants, they all set edge on #400 and deburr.
However, with the higher quality knives you will give the edge longer retention, longer life if you set the edge on #1000 and hone well, and remove the burr root.
Hi Vadim, I'm about to order my T8 for sharpening knives. Which stones do you suggest to to buy? The standard 250 with gradation stone (250 to 1000 grit) + the 4000 grit Japanese stone? Or a diamond stone (which grit)?
What knives do you plan to sharpen?
@@knifegrindersaustralia5158 hi Vadim, plan is to start a small sharpening service, outside the office hours. I believe all types of knives and scissors will come my way. I'm also ordering your book!
How much would it cost to get that entire setup?
The Tormeks, wheels, everything. How much total.
Hi sir. I brought all today and god I need to learn how to walk properly again cost £1200 the hole lot. lol good luck if you get it cheaper.
This degree of sharpness goes beyond the needs of the average user. That being said, I respect the meticulous method used & the fidelity the person in the video has for his trade. Not to be petty, I was bothered by the knives being placed on a glass tabletop, tempered glass or not. The noise I heard went right through me; the steel blade, the handle material & the glass should never come in contact with each other. I'm now going into my garage, placing the knives to be sharpened on my wooden top workbench & grind away, knowing I will never achieve the numbers he did, but still able to whittle away the hours contentedly.
I demo tempered glass in my trade, and often need to break it up for disposal. Ive hit them with heavy hammer strikes on their faces and have had no effect especially on 1/2" or thicker. However if you tap it lightly on the edge, the panels explode, that is the weak area for tempered glass. Theres next to no issues with what this guy is doing here.
I'm really confused why are you not pulling the blade completely across that tip is being missed almost the entire time besides the quarter inch of the wheel that it touches barely it seems to me also shouldn't the wheel spin the opposite way away from the edge instead of into it
Your comment regarding the tip sharpening is correct. Regarding the direction the wheel is spinning, it's going the right direction. Typically you sharpen into the edge, and strop away from the edge. That being said, you can sharpen either direction, or both. Some of the best hand sharpening experts will use a back and forth, push/pull technique where they work a section of the edge for several strokes at a time before moving down the edge. Hard to describe without writing a book though
Totally agree about the safety of the wheel spin INTO the blade! Yikes death is welcomed there.
@@Yellwolf not at the speed the Tormeks turn . 1x30 belt Sanders with angle guides look dangerous , but are used edge forward at 3750 rpms ... Most I've experienced or seen is a cut belt ( destroyed ! )
What is the brand name of the blue stand the Tormek is on and where did you get it ? Thank you.
www.tormek.com/forum/index.php?topic=4023
Why don’t you sharpen the heel of the second knife?
Why don’t you sharpen the whole blade? You start at least a cm from the heal? Is there a particular reason for that?
Not every knife can be sharpened to the bolster, depends on design.
Oh yeah where do you get the software?
Please see info in our website online shop knifegrinders.com.au/11Shop.htm
Thank you so much for the speedy reply! Very professional, thank you and I’m heading to your website after I hit send. One last question, I saw the link for the sharpness tester you posted but I can’t see where to purchase one
No worries. I bought the sharpness tester from the US producer www.edgeonup.com/Purchase.html
Where can i get one of those extra long rests? Very nice work!
What country are you in?
@@knifegrindersaustralia5158 US.. looks like tormek might sell them?
This seller has the best price for US-430 in the USA:
advanced-machinery.myshopify.com/products/tormek-us-400-universal-support-for-t-8-t-7-and-s2000
@@knifegrindersaustralia5158 Thank you!
This process differs from the steps you describe in the knife deburring book I bought from you a few weeks ago. Is your book out date?
When a dull blade has bevels we start with the CBN #160 or Tormek SG wheel graded coarse. However, when the edge is so worn that we have to re-grind bevels, those are too slow, and we recommend CBN #80.
I don't claim to be a knife sharpening guru, but am wondering if the machine has a curved guide bar for knives that have a very pronounced curve in the blade (like a fish filleting knife)? Also, do you have a dedicated wheel for serrated bread knives? Thank you in advance for a response.
Please have a look at 2 our videos detailing sharpening of curved and serrated blades:
czcams.com/video/in-FiTG25ug/video.html
czcams.com/video/T4LItIdH-FI/video.html
Tormek the company that makes these machines have an extensive range of guides , jigs and wheels... I used to sell these machines and its simply getting the right hardware. There are jigs for axes, chisels, planar blades, different types of knives, basically anything with an edge has a jig for it.
@@knifegrindersaustralia5158
Thank you very much.
Don`t ever ask this man around for dinner, He would surely be checking your knife edge`s lol
Je vous achète une machine combien je suis Tunisie
Not bad.
Each of these grinders about $500??
interesting
12° angle for soft metals ? Is'nt that too low to hold an edge ? Seriously ?
If you sharpen my knife like that against the cutting edge it will shatter. I always sharpen away from the edge for that reason. My knifes never even rouch any grid under 800! I cant immagine it beng sharp with just grid 400 when you are used to 5000 and stropping.
messemaker22
Your knife will shatter.
Sounds like it’s junk, do you use it to cut meat?
No just just really hard steel HR62. A course grind stone like that going against the cutting edge will destroy it and take a thousant small chips out of it. It cuts only meats and veggies nothing with bone comes near it.
Japanse knifes and japanese profile knifes should just never be sharpend like this.
messemaker22
Idk, his finish examples are pretty compelling. I’ve watched a few of his vids and the proof speaks for it self.
Unbelievable how dangerous teaching to take a knife and put it on a wheel like that an possibly send it right through your body if it catches an edge. Don’t ever do it!
kacap?
Здравствуйте Вадим,вы говорите по русски?
Всё меньше и меньше. Пишите на KG@knifegrinders.com.au
I’m sure his methods are quite sound but unfortunately I would go broke using them as they are far too time consuming. Commercially speaking, I must be able to produce well-sharpened and durable edge in less than a minute; serrated knives usually not more than two minutes.
The wheel is rotating in the WRONG direction…super dangerous!
It’s so simple to reverse the direction of the blade or simply change your seating position.
who walked in @ 25.08?
In my opinion I think the Wicked Edge sharpening system would be a far better system to use on knives such as these because it takes the human error out far more than these grinders do and you'll cut that testing strip as easily as a razor
It is not.
'not such a low angle'
14degrees lol
I feel hopeless when I sharpen. I dont think I can learn it on CZcams either.
Roger Whiting be patient, it take time to learn.. try and try again. It is important to do I slowly.. just like wadim show it on his video.. god luck
i learned from youtube.. using grinders isnt what i use but youtube suggestions brought me here.. its a slow process but youll get there man..
Buy a guided sharpener. Something like a KME or Edge pro Apex or Hapstone m2
i failed miserably on sharpening my kitchen knife. wish i had a machine like that so that I can do it effectively.
Wow people take knife sharpening so serious
I want my kitchen knives sharpened by a German
Nice russian accent!) Sup-sup!
តាម.ថា។មកមកផតមក
Radiš na Božić ti si Turčin...pozz ppn vitezovi i slabo je to ostro
Neither. I am an atheist. My belief is that there is no life after death, yet we can make ourselves sort of "immortal" through shared knowledge, and our kids.
@@knifegrindersaustralia5158 💖 a wonderfully person to interact with and the most scientific sharpener - researcher I have ever seen 👍
last 10 seconds of this video WTF?
I get the same results in less than 1/10th the time at 1/100 the cost .
E Davis
We would love to see a video.
so difficult to understand your english !!
WTF is he saying?