Tormek T-1 Kitchen Knife Sharpener

Ozzie_Isaac

lkapigian said:

nolaegghead said:

Key is to raise a burr across the entire length of the blade on one side then the other.  Then knock the last burr off with the honing wheel without dulling the tip.  Bam, your knife is sharp.  Fail to raise that burr and you are not done.

I think that’s what I’m not doing correct is raising the burr, I’m at 17 degrees 

17 degree?  Cool kids do 14deg, might as well be using a brick to try and prep.

HeavyG

Ozzie_Isaac said:

lkapigian said:

nolaegghead said:

Key is to raise a burr across the entire length of the blade on one side then the other.  Then knock the last burr off with the honing wheel without dulling the tip.  Bam, your knife is sharp.  Fail to raise that burr and you are not done.

I think that’s what I’m not doing correct is raising the burr, I’m at 17 degrees 

17 degree?  Cool kids do 14deg, might as well be using a brick to try and prep.

No... the really cool kids use a 10° edge like that on some Takeda 270mm gyutos.

Ozzie_Isaac

HeavyG said:

Ozzie_Isaac said:

lkapigian said:

nolaegghead said:

Key is to raise a burr across the entire length of the blade on one side then the other.  Then knock the last burr off with the honing wheel without dulling the tip.  Bam, your knife is sharp.  Fail to raise that burr and you are not done.

I think that’s what I’m not doing correct is raising the burr, I’m at 17 degrees 

17 degree?  Cool kids do 14deg, might as well be using a brick to try and prep.

No... the really cool kids use a 10° edge like that on some Takeda 270mm gyutos.

Single bevel too.  I like they way you roll.

HeavyG

Ozzie_Isaac said:

HeavyG said:

Ozzie_Isaac said:

lkapigian said:

nolaegghead said:

Key is to raise a burr across the entire length of the blade on one side then the other.  Then knock the last burr off with the honing wheel without dulling the tip.  Bam, your knife is sharp.  Fail to raise that burr and you are not done.

I think that’s what I’m not doing correct is raising the burr, I’m at 17 degrees 

17 degree?  Cool kids do 14deg, might as well be using a brick to try and prep.

No... the really cool kids use a 10° edge like that on some Takeda 270mm gyutos.

Single bevel too.  I like they way you roll.

The ones I'm referring to are double-bevel 50/50 grind. I'm not cool enough for one of those as my mediocre knife skills would have that edge chipping every time I would use it.

Ozzie_Isaac

HeavyG said:

Ozzie_Isaac said:

HeavyG said:

Ozzie_Isaac said:

lkapigian said:

nolaegghead said:

Key is to raise a burr across the entire length of the blade on one side then the other.  Then knock the last burr off with the honing wheel without dulling the tip.  Bam, your knife is sharp.  Fail to raise that burr and you are not done.

I think that’s what I’m not doing correct is raising the burr, I’m at 17 degrees 

17 degree?  Cool kids do 14deg, might as well be using a brick to try and prep.

No... the really cool kids use a 10° edge like that on some Takeda 270mm gyutos.

Single bevel too.  I like they way you roll.

The ones I'm referring to are double-bevel 50/50 grind. I'm not cool enough for one of those as my mediocre knife skills would have that edge chipping every time I would use it.

In all seriousness, I did not realize how poor my form was until I started using ~15deg angles on high HRC blades.  I tend to twist just a bit on my return stroke.  I have to consciously unlearn that muscle memory.

nolaegghead

It can take quite a while to get the burr if you are changing the angle or if the knife has a bad grind on it.

Tip2Tip

Ozzie_Isaac said:

HeavyG said:

Ozzie_Isaac said:

HeavyG said:

Ozzie_Isaac said:

lkapigian said:

nolaegghead said:

Key is to raise a burr across the entire length of the blade on one side then the other.  Then knock the last burr off with the honing wheel without dulling the tip.  Bam, your knife is sharp.  Fail to raise that burr and you are not done.

I think that’s what I’m not doing correct is raising the burr, I’m at 17 degrees 

17 degree?  Cool kids do 14deg, might as well be using a brick to try and prep.

No... the really cool kids use a 10° edge like that on some Takeda 270mm gyutos.

Single bevel too.  I like they way you roll.

The ones I'm referring to are double-bevel 50/50 grind. I'm not cool enough for one of those as my mediocre knife skills would have that edge chipping every time I would use it.

In all seriousness, I did not realize how poor my form was until I started using ~15deg angles on high HRC blades.  I tend to twist just a bit on my return stroke.  I have to consciously unlearn that muscle memory.

Maybe try stroking it with the other hand, stranger.  

Moleman

Question, so every time you sharpen the same knife you need a burr? Or only the first time, especially if changing the angle? With the Ken onion I originally did the burr but for follow up I did not and they seemed just fine. Just trying to learn here. Thanks. 

HeavyG

Moleman said:

Question, so every time you sharpen the same knife you need a burr? Or only the first time, especially if changing the angle? With the Ken onion I originally did the burr but for follow up I did not and they seemed just fine. Just trying to learn here. Thanks. 

The conventional wisdom is that you need to raise a burr that you can feel in order to achieve the best possible sharpness. Some folks disagree with that. Do whatever you find works best for you and your knives/steels/expectations.

FrostyEgg

FINE WHATEVER YOU GUYS WIN I BOUGHT ONE. I EVEN PAID TAXES ON IT. 

I hate this place.



EDIT: Wait until I start the thread where i've convinced myself I need to start golfing... Upon initial research i'm not sure if a a full golf bag or a divorce attorney is cheaper.

Ozzie_Isaac

We should schedule a group photo! Lol.

nolaegghead

Always raise a burr.

You don't need to use this sharpener very often.  As often as you'd send them in if you use a service.  Just because it's easy, if your knife keeps sharp with the steel, you don't need to use this yet.  It does wear down the blade irreversibly.

Langner91

FrostyEgg said:

FINE WHATEVER YOU GUYS WIN I BOUGHT ONE. I EVEN PAID TAXES ON IT. 

I hate this place.



EDIT: Wait until I start the thread where i've convinced myself I need to start golfing... Upon initial research i'm not sure if a a full golf bag or a divorce attorney is cheaper.

Take my word for it, the cost of the Divorce Attorney is like the cost of the golf clubs.  You can't just spend money on the clubs.  It's the money you spend after you pay for the clubs!

lkapigian

nolaegghead said:

Always raise a burr.

You don't need to use this sharpener very often.  As often as you'd send them in if you use a service.  Just because it's easy, if your knife keeps sharp with the steel, you don't need to use this yet.  It does wear down the blade irreversibly.

I agree this must be my issue, while my knives are always “ sharp” and work well , they aren’t “ hot knife through butter” . I took a buttery class a couple years ago , he methodically sharpened his knives in stones , we broke down entire carcasses with only 1 saw cut , the knives were crazy effortless.. going to run them through again 

SonVolt

Maybe I'm too ham fisted, but I like my kitchen knives sharp, but not "hot knife through butter" sharp.  Too sharp and I end up cutting into my wood cutting boards.

So far, very impressed with the Tormek. I don't have to tape up my blades to keep from scratching them up like w/my Worksharp. 

SonVolt

There's a slight wobble on the honing wheel. Is this anything to be concerned about? 

https://www.youtube.com/shorts/822zEeYFEjY

lkapigian

SonVolt said:

There's a slight wobble on the honing wheel. Is this anything to be concerned about? 

https://www.youtube.com/shorts/822zEeYFEjY

Personally I would not be concerned 

alaskanassasin

Probably would not worry about it on the honing wheel.  But if they offer to replace it I’ll take the wobbler.

johnmitchell

SonVolt said:

There's a slight wobble on the honing wheel. Is this anything to be concerned about? 

https://www.youtube.com/shorts/822zEeYFEjY

I would suggest upgrading those bearings to a better quality. Probably could be done for a meager $$$ amount😉😉🤐

nolaegghead

SonVolt said:

There's a slight wobble on the honing wheel. Is this anything to be concerned about? 

https://www.youtube.com/shorts/822zEeYFEjY

No worries.  That wobble shouldn’t impact honing.  Looks like it’s more side to side than out of round. 

When I hone I start off at a lower angle than the edge is cut and I start tilting the blade to a larger angle while watching the burr and listening to it for the sound the burr makes.  When you start removing the burr you can see it fly off the edge and the knife will grab a tiny bit for a second before the burr is gone.  But don’t push down on the blade at a larger angle or you will start removing the edge.

nolaegghead

After honing, check the entire length of the blade for a burr.  Another way to check is cut some paper.  A burr will keep the blade from cutting the paper.  Anyway, make sure EVERY part of the blade is sharp.  The heel area usually gets sharp first, don’t quit until everything is sharp.

SonVolt

nolaegghead said:

SonVolt said:

There's a slight wobble on the honing wheel. Is this anything to be concerned about? 

https://www.youtube.com/shorts/822zEeYFEjY

No worries.  That wobble shouldn’t impact honing.  Looks like it’s more side to side than out of round. 

When I hone I start off at a lower angle than the edge is cut and I start tilting the blade to a larger angle while watching the burr and listening to it for the sound the burr makes.  When you start removing the burr you can see it fly off the edge and the knife will grab a tiny bit for a second before the burr is gone.  But don’t push down on the blade at a larger angle or you will start removing the edge.

What do you mean by watching the burr exactly? Is it something can see while honing? 

nolaegghead

Depending on the knife steel and how well your eyes work, yes.  I can see it most of the time.  

nolaegghead

Or at least some of the time

SonVolt

Sorry, brain fart. I thought you meant watching the burr as you're honing. You meant pulling the knife away from the honing wheel to visually inspect for a burr. 

Ozzie_Isaac

I prefer to keep the burr for my tomato knife.  The toothy edge seems to help.

nolaegghead

I also mean watch it break off when you are honing.  Watch closely and you can sometimes see it

Langner91

nolaegghead said:

I also mean watch it break off when you are honing.  Watch closely and you can sometimes see it

Safety glasses required?

HeavyG

Ozzie_Isaac said:

I prefer to keep the burr for my tomato knife.  The toothy edge seems to help.

I bet you clean your grill grates with a wire brush doncha? You thrill seeker you!

I'd remove the burr - you don't have to use the honing wheel to do so, a wine cork does just fine - cuz you may not enjoy any of that burr breaking off and ending up on your BLT.

The diamond wheel on the T1 is about 600 grit which will leave plenty of "toothiness" for your tomato knife. The honing wheel is about a 3500-4000 grit equivalent but I'd bet that even after a few good passes on that the edge probably still does have enough "toothiness" for those occasional tomatoes with the kevlar skin.

fishlessman

the best tomato knife ever made, the ronco fivestar showtime. never needs sharpening