1000* Tormek Tips & Tricks 💡 For Sharpening Long Curved Knives

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  • Опубліковано 13 вер 2024
  • I've packed more Tormek tips and tricks into this video than I have in a long time. There's tips and tricks in here for everyone, newbies and pros alike.
    (* not 1000)

КОМЕНТАРІ • 19

  • @MesserOpa
    @MesserOpa 14 днів тому +2

    Lovely, Baz. It is so calming watching you sharpening a knife. Thanks for sharing.
    You should probably do a DVD for insomniacs.

  • @hbarncraftworks3447
    @hbarncraftworks3447 14 днів тому +1

    I found it interesting that you started honing on the opposite side of the burr. Makes sense! Thanks.

    • @iSharpen
      @iSharpen  14 днів тому +2

      @@hbarncraftworks3447 first proposed by Tormek themselves and proven correct by Dr Vadim. I haven't run tests to prove it's better but it makes sense to me too. 👍

  • @kens4741
    @kens4741 14 днів тому +1

    I appreciate your thorough and well explained technique. Keep up the good work!

    • @iSharpen
      @iSharpen  14 днів тому

      Thanks Ken. Your feedback is valuable and appreciated.

  • @JamesFunkify
    @JamesFunkify 14 днів тому

    One of my questions has always been 'where to place the jig on knives with big curved tips.' Thanks for the clarification with those curved blades. Your wood illustration makes sense. Mystery solved!

  • @thechumpsbeendumped.7797
    @thechumpsbeendumped.7797 14 днів тому +1

    If you have an old wheel, a centimetre or so smaller than the leather wheel that could be used to add a load to the axle to see if it quietens it down.

    • @iSharpen
      @iSharpen  14 днів тому

      @@thechumpsbeendumped.7797 yeah, I've got 7 of them. I'll measure

  • @BladeLabMiami
    @BladeLabMiami 14 днів тому +1

    I usually don't worry about variation in bevel width with kitchen knives, but I sharpen a lot of folders, and in many cases they are quite expensive ($1k or more). When appearance is critical, I always use calipers to measure the thickness behind the edge at various points, and especially at the tip. Sometimes, due to expert blade grinding, distal taper, etc., a blade will have the same thickness behind the edge for it's whole length. If that's the case, and the knife has a sizable belly, I just don't use the Tormek. I'll either sharpen it freehand on stones or use a fixed angle system, which creates less variation than Tormek (but still some). You can reduce angle variation on the Tormek by pivoting the blade, but even that has it's limits, depending on the size and shape of the blade.

    • @iSharpen
      @iSharpen  14 днів тому

      Yeah the Tormek has it's limitations but I'm very much a "use and make the best of what you've got" kind of guy. I grew up with no tools except a shifter and my dad's old set of pincers so as an adult I love all my stuff and try to get the most out of it. That's why I persist with the Tormek despite it upsetting some people - not you, others.
      As for rotating the blade, yes I've tried it a few times. Dr Vadim did a video on it (see link below) and I tried it but I instantly realised that it's no reproduceable. Ever rotation is going to be different to the last one and I was getting various facets. I'd rather have a microscopically different bevel width which no one will notice than multiple facets that people instantly notice. I've seen them screw up their face.
      Sometimes I've even wondered that if the tip is a smaller bevel (more obtuse angle) than the belly it makes it tougher and less prone to damage. I've had some very expensive hunting style (display) knives in the shop with hovering clients and they've never complained but I can see how it might annoy us knife nerds who do notice it. Sometimes I guess clients just assume that's the way it's suppose to be and I'm fine with that. Sometimes I can get it wider to match the rest of the knife by pausing and grinding it for longer than the main knife.
      In every case though the customer leaves with a razor sharp knife that does all the paper tricks and they're very happy, often ecstatic but try to get away with that crap at a knife show and the snobs will have my head.
      Sharpening CONVEX knives on Tormek - Knife Grinder's Australia
      ua-cam.com/video/6q5Tj48kDh4/v-deo.html

  • @JamesFunkify
    @JamesFunkify 13 днів тому

    I see you use the green honing bar. Much cheaper than Tormek paste. Just as effective as the paste? I seem to remember Dr. Vadim did a test and came to the conclusion it was more effective than the diamond paste. Is my memory correct?

    • @iSharpen
      @iSharpen  13 днів тому

      @@JamesFunkify it works perfectly, yes and very effective. It's all I use these days and gets me great results. The Tormek paste is too messy, too coarse and too expensive. The green bars last forever. I've never used diamond spray so can't compare.

  • @Phil.D333
    @Phil.D333 14 днів тому

    once again, Baz, interesting video. You surely love those Tormek original wheels. as the wiser man once said if it works, don’t fix it. That certainly does justice.
    Now was that the green compound you put on Tormek’s leather wheel?

    • @iSharpen
      @iSharpen  14 днів тому

      @@Phil.D333 yep. Chrome oxide made by Veritas.

    • @Phil.D333
      @Phil.D333 14 днів тому +1

      @@iSharpen
      green correct?

    • @Phil.D333
      @Phil.D333 14 днів тому +1

      @@iSharpen
      I guess the green is always known as chrome or chromium oxide.
      Because I have a white block and a black block in the idea what the grit is on that?

    • @iSharpen
      @iSharpen  13 днів тому +1

      @@Phil.D333 yes, chrome oxide is a green coloured compound. Not sure on the grit of the other colours if they're consistent across the board.

  • @swingbelly
    @swingbelly 14 днів тому

    I am oh so carefully watching this video!

    • @iSharpen
      @iSharpen  14 днів тому

      @@swingbelly lots of info in this one.