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Discussion in 'Shiny Things' started by Bulitt, Nov 26, 2017.
Price no object? I love my Tormec.
Probably a paper wheel. I have a set Works great. 2 cardboard wheels, 1 has a restorable grit surface, the other is plain cardboard that you charge with a chalky stone for buffing.
I also use this sharpener... and yes you could definitely ruin a knife. I nearly did on a slicer. But damn it's a good sharpener.
Ken onion worksharp. With the blade grinding attachment and a leather belt, I can put a polished edge on a dull kitchen knife in 5mins. Tuning up a slightly dull knife takes 30secs.
Easy to change the angle, and a wide variety of grits available.
Edit to add. A co worker has a master chef(I think). Two stage grinding wheels, fixed angle. It creates a horrific mess - rough, jagged edge that looks almost serrated. It wouldn't surprise me that it cuts through a ripe tomato... More by tearing. I would never use that thing on a knife I value.
If you want to test your edge, try shaving arm hair. There's two types of shaving sharp: first if you lightly push down and it shaves cleanly... Like a razor. The second level is where you brush the blade over the hair and it "treetops" the hairs. that's the edge you can get with the worksharp.
Masterchef owners. Please try shaving and report back.
I've heard good things about this setup. I'd imagine there's a steep learning curve.
Not at all. If I can do it anyone can.
For instance, I'm terrible with a stone freehand and that's after years of trying. This thing will make a kitchen knife scary sharp.
Paper wheels? More info please!
That's the one. I have mine on a mandrel shaft thing with an old electric motor running it. Bolted the whole mess to a pc of plywood with a switch.
Not sure I can "tree top" arm hair but that'll give me a goal to work towards.
Thanks for the vids, just received one of these and will be breaking it (me) in over the holidays. Amateur chef so lots of chefs knives, some special - but a few I'm willing to sacrifice to the learning process. What specifically is your belt dressing?
All tips & advice appreciated.
I know your asking him, but I have the entire worksharp system. Use it daily.
I too only use the grinding attachment freehand. I don't use any belt dressing. Usually a few seconds on the medium, fine, and strop belt and I have a mirror polish, face shaving sharp.
One tip is to watch the back wheel on the grinding attachment. At low angles (I do my kitchen blades at 10-12deg) that rear wheel can come in contact with the upper area of a wide blade, leaving some grind marks that are near impossible to get out .
I also use it to sharpen my axes, because I'm weird and want a hair popping axe.
Here's a cheap Meyerco I just did. Took 10mins to reprofile and bring to shaving sharp.
(Yes I have a knife tattooed on my arm)
No belt dressing either. I clean the belts off with a crepe block every once in a while.
The leather belt gets recharged with green compound after each knife side.
I also bought two linen belts, and when I'm feeling particularly uptight , I finish up with one of these and some jewellers rouge.
Seriously.... Mirror polished edges in short order.
This is pretty much my exact process as well.once you get the hang of it, freehand you can get a hand stropped style mirror edge in mins. My days of 100 strokes on the strop are over.
The white jewellers rouge is my go too as well. Cheap and readily available.
My big thing with the worksharp system is the adaptability of it. As opposed to the pull through systems , I can sharpen/grind new profiles and at any angle I prefer. , and even initial grinds on anything, up to and including my axes and hatchets. I've had some pretty surprising longevity out of the norton belts as well. Including 3 full 12deg grinds on 1/8" stainless ULUs from flat stock.
I will add, I'm not a fan of the stock worksharp set up. The "knife grinding attachment is lightyears better,and a lot harder to chew a blade to bits, just takes more skill.
I don't know who hotpass is, but he's clever and probably quite handsome.