Tormek T-8 - Kitchenknife sharpening (warning: knife beating!)

[@justpassingthruuu]

i've been using tormek for 30 odd years and sharpen with the stone turning AGAINST the edge like here, yes, be careful! but it seems to be the best way - and remember never to take off more steel than absolutely necessary and always make sure the stone is flat!

[@priayief]

I really liked this video. I'm not a "crazy sharp" junkie but I do like sharp kitchen knives - i.e. those that will slice tomatoes, meats and veggies fairly efficiently. More than 10 years ago I started experimenting with a variety of Japanese wet stones and a few other "oil"(?) stones but I guess I just didn't get the technique right. Probably my lack of patience. On a whim, I bought a Tormek T5. Admittedly rather expensive for household use. I don't intend for this to be a testimonial, especially since I haven't tried any other sharpening jig options, but the Tormek has served me, my family and several friends well for more than 10 years. I really liked your video as it validated the same methods that I use on my Tormek. I'll admit though, that I don't get "scary sharp" but I'm really not interested in getting a higher degree of sharpness. Cheers and thanks for posting.

[@jamesward5721]

If you don't fancy the expense of a Tormek, you can get even the most battered, blunted knife as sharp as a razor - I.E paper cutting sharp - using a 1" 3M cubitron sanding belt in an air sander & an old leather belt as your strop. If I sharpen a knife or chisel that way, it is as sharp as you'll ever want anything sharp - I.e cuts paper instantly - and the cost is peanuts.

[@ebzor]

It's not just wordcraft, it's handcraft! Excellent video, showing a tiny bit of detail into your work. I'm sure, your effort put into your products is just as great.

[@formgjortbyJonasAls]

That's such a nice comment to wake up to! Thanks buddy. I really try to put a lot of my work into videos and even more work into the details of the spoons, bowls etc. I make. Take care man and let me know if there's anything you would like to know or see in a future video :) - Jonas

[@gcg2927]

Thanks for the video Can you tell me what angle you set the bevel at, your thumb was in the way

[@formgjortbyJonasAls]

Hey GC 👍🏻 Sure, it’s 25 in total, or 12,5 in the one side.

[@gcg2927]

Woodcraft by Jonas Als 😁👍🏼 I’m still working on getting a nice even bevel on both sides, I’m struggling a bit with getting my left hand nice and even compared to my right

[@organogardener9210]

@@gcg2927 I am in the same boat. Have you find a way to get even bevel on both sides? What's the trick?

[@aktrapper6126]

I like the organized tool / attachment chest and the way you have it set up, very nice.

[@sarcasm2k]

Everything you saw was Tormek brand. The stand, shelf etc

[@davidruiz5383]

amazing sharpening work. Thanks for sharing and God Bless.

[@juanjoseamador7614]

I'm really pleased with this! It works like a charm kzbin.infoUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ Takes less time than my old electric sharpener because it can take more off the knife faster, and then it smooths out nicely with the finer grit polisher. I don't know how long it will last before the grit wears away, but I wouldn't mind having to replace it every once in a while.

[@formgjortbyJonasAls]

I’m so glad to hear Juan! Get a bit of good experience, and start offer sharpening for others, and you can earn back the money 100 times.. 😉

[@victorguilarte5622]

Hello, good day, I do not speak English but I would like to obtain technical information about the grinding equipment and where I can get it ... greetings

[@formgjortbyJonasAls]

Hello Victor! Just google Tormek T-8 ;)

[@jeffstanley4593]

I have never used the angle setter, I do not know how. It is unnecessary as wee. You just blacken the edge with a Sharpie and set the angle steep and let the wheel turn a couple of revolutions. Adjust the angle shallower a little at a time until you get as much grind as you want.

[@formgjortbyJonasAls]

Hi Jeff Yeah, that works fine too. I just sharpened 100+ knives at a restaurant and used the angle setter is a quick checker to be sure I was going in the right direction. So, I didn't have the time to check over and over again with a pen. But sure, it's possible :)

[@kjeldschouten-lebbing6260]

@@formgjortbyJonasAls One Note: Not everyone sharpens at the factory angle, Once you deviate from the standard angle, the angle setter is quite a nice tool ;)

[@JT-fk5pe]

I didn't understand the warning... Ouch. Good video.

[@formgjortbyJonasAls]

Haha, you’re welcome! And thanks. Be sure to watch the newest one with the Victorinox knife 😉

[@imager8763]

Great video, saved it right away.

[@formgjortbyJonasAls]

I’m so glad to hear that! Thank you. If you got any wishes for another video , just let me know. 🙂

[@organogardener9210]

@@formgjortbyJonasAls Thank you for the this great video. How would one go about achieving even bevels on both sides of the blade? I am not doing something right because I get uneven bevels. Please do an instructional video on how to achieve this. Thank you in advance.

[@johntoes1260]

So smooth.

[@formgjortbyJonasAls]

Thanks John 🙏🏻🙏🏻

[@beatrute2677]

Good vid, thanks mate.

[@cantstandidiots5839]

Great video. Really hurt my heart - what you did to the knife in the beginning! In the first few minutes i appears that the stone is turning away from you - is that correct? as most videos have it turning towards the blade.

[@Masterfighterx]

In case you don't already know, the SVM 45 (and probably the 140 as well) has a design flaw that I discovered yesterday. When you set the angle for one side and start sharpen, when you then turn over the blade to sharpen the other side the angle will be off. In my case, with a 3mm thick knife, that angle was off by 3 degrees, which is quite a lot.

[@formgjortbyJonasAls]

Hello Zyx Thanks for your comment. Well, If you clamp the flat part that holds the knife and then tighten the screw, and then tighten the black screw, that should do the trick. For me, when I sharpen 2-300 knives a month in periods, that doesn't matter a lot. 1-2 degrees isn't a problem.. But more, I agree. - Jonas

[@JohnDoe-zb7dz]

I quit using my guide for that reason. I started sharpening without the guide and have gotten better results. Takes a lot of practice and patience. Use old knives first to developed technique.

[@heriyanto-bp2uo]

Can try cut with tissue or plastic bag

[@formgjortbyJonasAls]

I’ll try that 💪🏻

[@Meowbox9000]

Do you slightly round the corners of your stone?

[@formgjortbyJonasAls]

Hey Forrest 💪🏻🙂 Yeah, it was actually just to show that it can be used for bread knives.. but I should’ve put on my normal stone on it. To much confusion.. 😅

[@aktrapper6126]

@@formgjortbyJonasAls rounding those corner is actually very beneficial in that you won't grind the edge into one of those sharp corners and accidentally put a nick in your edge. I did this to my stone as well.

[@majdq8]

You should try the new Diamond Wheel at 1200 grit. No need to prep the wheel and lasts forever. I find with Diamond Wheel even 1200 grit gets a dull knife in shape very quickly.

[@peterzajic768]

Hi Jonas, I'm curious about one thing. Do you setup your jig so you go with it being flat on the support? Or you try to change angle a bit during the movement to compensate and keep the blade parallel with the stone as much as possible (until you lift for the tip of course)?

[@adrock18t]

What angle did you have it set at?

[@formgjortbyJonasAls]

Hey buddy ! It’s 25 degrees on the anglemaster.

[@WoobAu]

@@formgjortbyJonasAls 25 degrees seems quite steep, I've only really ever considered such an angle for heavy cleavers etc. Is there a reason for 25? Edge retention? Also I'm liking the rounded edge you put on the stone, I really struggle with touching the edge of mine and creating a dip on the blade edge that looks super ugly.

[@BigLousWorkshop]

@@formgjortbyJonasAls I usually set my cooking knives to 20 degrees... how come you chose 25??

[@trev815]

Does the tormek stone come tapered like yours ? I use a similar machine but the stone isn't tapered and if not careful it takes chunks out of the blade .

[@randomguy3281]

trev815 looks like he did that himself. It’s an interesting idea, but personally I rather have that corner and be mindful of not gouging a edge on it, so I can get in up tight against the riccasso of knives with bolsters or pocket knives.

[@trev815]

@@randomguy3281 fairly new machine to me , had a play with the truer and hav tidied up the edges a bit so it catches less

[@randomguy3281]

trev815 yeah my stone had some small chips on the corner from the factory that caused a bit of weirdness for me when I first started to use it, but they came out after a few resurfacings and the use of the grit stone.

[@douglashales9262]

what was the compound used

[@plakor6133]

Do you clean the strop, and any suggestions as to a good way to do this?

[@randomguy3281]

xoney no need to clean the strop. Just add fresh paste every handful of knives.

[@berniem.6965]

You can clean it with a paper towel and leather oil. But don't go crazy on the oil or the leather will become too soft.

[@BigLousWorkshop]

I'm REALLY glad I'm not the only one who puts the honing compound on the strop with their finger!! HAHAHA

[@Owieczkin]

Criminal experts will have quite a challenge, if you guys are involved xD

[@BigLousWorkshop]

@@Owieczkin hahahaha... I have that same thought EVERY time I do it!!!

[@thechumpsbeendumped.7797]

What better way is there?

[@jacksonvang3429]

What kid of oil basic did u used

[@formgjortbyJonasAls]

Hello Jackson! :) You don’t need oil for the tormek stones, only water. So much easier.

[@dbeez1075]

Hello , great job sharpening knife. I've just purchased a T8 and want to get my knives as sharp as yours. How come you use the smaller jig on the larger blades? Thanks

[@formgjortbyJonasAls]

Hey buddy! :) Congrats man. That’s a great investment. Especially if you want to make some $ on sharpening knives.. that’s one of the main reasons I got one. Hehe. The wide knife jig is for flexible fillet knives. The normal knife jigg works for every other, more or less ;)

[@dbeez1075]

@@formgjortbyJonasAls Thanks Jonas

[@valentinmirauta4175]

Hey, on any knife with a rigid thick blade you use the small jig only for thin flexible blades you need to use the large jig.

[@GavinConwayWoodworkBBQ]

Hi Jonas - I'm wondering how you keep your kitchen knives sharp and tip top condition after the process of getting it really sharp on the tormek. . . . would it just need a gentle few rubs on the honing steel once in a while? I'm looking at one of these machines beccause in the past I've used manual whetstones and cut my fingers twice so now scared of using them!! I have a small butchery business and with my BBQ'ing as well I use a lot of knives.

[@stevesyncox9893]

Use a ceramic rod. Or the spyderco triangles

[@clwomble]

I have excellent results with a steel. Go to an old style butcher and watch them. Large grocery stores used to have butchers and they used a steel.

[@adamstanton7808]

How long did it take you to wear that stone down from 250mm to 225mm?

[@rossfordcrue9642]

About 20 sharpeninghours

[@mefirst1211]

The first minute is heart breaking 😁

[@usprulse]

i wonder can you also sharpen single bevel knives on this thing? since there are no real-japanese blacksmiths where i live im thinking of getting one of these xD

[@_Triple-B]

let me know if you found out =p

[@formgjortbyJonasAls]

Oh yeah, absolutely. You just only sharpen the one side, and hone the burr on the leather wheel. I’ve done that when I get single bevel knives : )

[@johnfix1]

Knife Beating LOL. You have a serious knife and sharpening equipment.

[@SaveTheBiosphere]

good vid. your tormek round stone looks like it has quite rounded over shoulders? why?/not normal right?

[@formgjortbyJonasAls]

Thank you Buddy :) Well, I forgot to vhange the stone before shooting. It's the stone i use for breadknives. You can use the rounded edge, but constantly needs to be touched up with the fine side of the adjusting stone. But it works :)

[@qpceo]

@@formgjortbyJonasAls I wondered why that was sooooo worn.

[@formgjortbyJonasAls]

@@qpceo Hey Buddy :) Actually I only use this stone for breadknives. You can round the corners to fit. I only just forgot to change the stone, would have used a normal trued up stone ;)

[@stevew3978]

It's not difficult to get a slicing cut going on the edge of a piece of paper even with a somewhat dull knife. A better demonstration of sharpness is to do a push cut on the edge of a piece of soft magazine paper without using any sliding motion. It takes a sharper edge to get a push cut going than with a slicing cut. A yet tougher test of sharpness is to do a glancing push cut on the slick surface of a glossy magazine paper that has been rolled up. It takes a really sharp knife to be able to do a glancing push cut on a slick magazine paper. This last test is similar to a glancing push cut on slick onion skin or tomato.

[@formgjortbyJonasAls]

Hello Steve Thanks for you message, I really appreciate comments like that. Yeah, I agree. Paper is just more show off than a true indicator of sharpness like the methods you’re mentioning. I’ll make another video soon where I’ll fix some of the minor ‘wrongdoings’ in this video + adding some better sharpness tests like the tomato and paper surface slicing tricks.

[@thenitpicker911]

He shaved his arm hairs, so I guess it’s more than enough

[@stevew3978]

@@thenitpicker911 Not really. It doesn't take a really sharp knife to shave fine hair.

[@ralphwatten2426]

A really great test is to slice a thick piece of jerky and and have the meat flop over and have that blade go into your finger. Now that's sharp.

[@stevew3978]

@@ralphwatten2426 I prefer the foreskin test. Have your partner "fluff you up" and then drop the knife on your manhood and then see what will happen to your "head." If the knife is sharp, my bet is you will cry like a baby once your manhood is gone.

[@mike102069]

Can you please tell use use what your set up consists of pls?

[@rhotondm]

Did you round the edges of your wheel for a specific purpose? Does that allow for doing recurved blades easier?

[@patlemay8006]

Jonas Als, you will love our CUTTERMASTER Tradesman so much better in every way, cuttermaster. we will even work with you if you require custom work. :)

[@formgjortbyJonasAls]

Hey Pat I won't deny it, but at the moment at work with Tormek.. so ;)

[@edwardlansdowne291]

Man ! Even with the warning, that put my teeth to gritting and my face all screwed up, I mean OUCH !

[@formgjortbyJonasAls]

Great success! :D There's another one coming within an hour!

[@alph4d0g96]

And here I thought nobody was even mentioning the torture he had us going through the first minute! I was deeply disturbed by this! Kids - please don't do this at home (your parents probably will disown you or smth)!

[@cutiesketlund2663]

ingen japan sten Sj-250? så sugen på att köpa en!

[@theORIGINALtonasco]

Curious - why do you not use the jig when stropping? Even with super fine grit, isn't there a chance of inadvertently altering the angle you so carefully ground? Or, even dulling the edge? Thanks....

[@ottop1377]

Since the strop does not remove any material, there is no risk of altering the angle, and it's just easier to freehand strop

[@johnconklin5180]

Seem to be taking a lot of metal?

[@capnmatt41]

Nice work at the tip, I'm having trouble keeping a consistent bevel angle through the tip. Thanks for putting this out there.

[@formgjortbyJonasAls]

You're welcome! :)

[@coffeecar7854]

How to buy it?

[@granthoribe461]

how often do you check for a burr? or do you just flip it every few "slides"?

[@crrassh69]

Just wondering what the small wheels are on the strop wheel side. I haven’t seen those before. Thanks for the video.

[@ShelleyRaskin]

crrassh69 they are for stropping certain specialised woodworking tools.

[@formgjortbyJonasAls]

That’s for the inside of gouges 😉

[@macariogarcia9139]

Cuánto cuesta la makinita y dónde la puedo comprar

[@gregmccormack5709]

Omg put a graphic knife violence warning on this thing for the beginning lol. Great vid

[@АлександрНевский-н5э]

Как называется станок?

[@formgjortbyJonasAls]

Dobryy den! :) It's a Tormek T8.

[@andrewfrudd108]

Does the dressing stone make much difference in terms of how fast it cuts? Have just aquired a second hand tormek so am watching loads of videos while I get a chance to have a play with it!

[@Diabolus1978]

That stone makes it go from 280 to 600 too 1000 or something like that

[@stevesyncox9893]

200 on the coarse side 1000 on the fine.

[@matsandersson281]

Which sharpening angle do you set?

[@formgjortbyJonasAls]

Hey Mats! :) Usually it’s 22 but when sharpening for kitchens/restaurants it’s 25. It keeps the edge way longer and makes my customers happy!

[@XxSargnagelxX]

@@formgjortbyJonasAls 25 for each side, or 25 overall?

[@GunnySGT1911]

OMG! The first 45 seconds were so hard to watch. Lol

[@formgjortbyJonasAls]

Hahaha, yes!! That was part of my plan buddy 😅😅😃

[@swapnilmule3922]

@@formgjortbyJonasAls you did that with a very pretty knife...knife looks great...it has amazing sword like sound in its steel...

[@anthonysamra7777]

I love the table but can’t justify the $800 unless I was sharpening for a living. Great vid... looks like you might be buying a new stone soon

[@rossfordcrue9642]

Its not the money for life, its passion.

[@MrRudyc]

I have this unit and I love it 😻

[@formgjortbyJonasAls]

It’s the best!

[@ColocasiaCorm]

I think finishing on the Apex Edge Pro would've been better.

[@formgjortbyJonasAls]

Nope

[@ColocasiaCorm]

@@formgjortbyJonasAls Nope

[@Milliondollarbounty]

How come some sharpening systems spins up into the knife to sharpen and others spin down away from the knife which is better

[@taskete]

milliondollarbounty g you have both options on the Tormek. When the wheel spins up in to the knife it shaves of more. I always chose away when sharpening expensive knifes.

[@JW77]

I prefer grinding away from the blade because I can see the burr forming.

[@mirocapin4759]

When tighten knif on jig you should screw the small wheel first!

[@formgjortbyJonasAls]

Don’t be such a dick.. every person on the planet understand the comment.

[@OuijaSTi]

I purchased a T-8 a few weeks ago, but I really struggle to do what I would consider to be a perfect job with it, at least when it comes to knives. Chisels and the like are much easier. I am a perfectionist though, so I'll keep working at it, but so far I'm not impressed. Edit: I just noticed that you've ground a radius onto the corners of the grinding wheel. That seems like a good modification, as most of the inconsistent bits I've seen are from the corners gouging the blade.

[@Diabolus1978]

Tormek recommend u do that rounding the edges. If u look at his jig when he clamps it on the side the space should be the same all across it.

[@hugocarnero6418]

Dónde lo puedo conseguir

[@johnwatt1091]

Hi Jonas. I live in South Africa and am using my Tormek almost every day. My chisels must be very sharp, but I would like to know if there is another way to sharpen scissors other than the 60-degree jig For hairdresser scissors, I believe there is a special edge, also must the edge be honed? thanks. John Watt

[@johan.j.bergman]

Att runda stenen i kanterna är en bra grej. Det borde Tormek överväga. Åtminstone lite.

[@hansstraat1978]

Next time I will put the paste with my finger on my tormek clone. I mostly use the grinder only for first sharpnes then go the the stones with water.

[@formgjortbyJonasAls]

I agree it’s faster, but so much for risk of fucking it up big time. I just like it takes for 30-60 seconds more of grinding, but knows that I make a decent job. I’m not that busy when it comes to sharpening, hehe ;)

[@broken1965]

Where you get a clone bro

[@hansstraat1978]

@@broken1965 I bought it from HBM machines in the Netherland. But that are rebranded chines grinders. Work good cause you can use the tools from Tormek on them. (www.hbm-machines.com/producten/metaalbewerking/slijpmachines/slijpmachinessub/hbm-250-mm-universele-gereedschapslijpmachine)

[@iacomivalentin689]

Profesionist ...!!!👍😄🙏

[@TheDart07]

Nu chiar! Ceea ce face el pe dispozitiv, face si un amator. Iar taisul nu a fost decat tocit. Sa-i dau un cutit ,,chinuit" cu lama ciobita si sa-l faca sa taie hartie igenica, nu hartie de imprimanta, folosind ptr. ascutire doar pietre cu apa si strop de piele, fara dispozitive sofisticate. Cu scule performante toti fac spectacol, cu mana libera si cu unelte simple, suntem putini.

[@grumpyshorts1056]

Yea... but will it slice tomatoes? :-)

[@rabbit73au]

When sharpening kitchen knives you are supposed to use the horizontal mount and have the wheel going away from the knife you get a better edge

[@johntoes1260]

Sharp 😍😍😍😍😍😍😊

[@lupeesparza4617]

Hey buddy...Nice Victorinox inox...hi from mexico

[@formgjortbyJonasAls]

Hola señor! :D I’ve had that watch for three years now and recently got a new battery and strap. Love that watch!

[@lupeesparza4617]

@@formgjortbyJonasAls Yep...the Victorinox inox..i so strong watch one of the Best of Victorinox.....good choice

[@keales9564]

Thank you for your video. Are controling.the angle virus the bar? Or the jig? I see where the knife is not 90°in the jig? I'm a newbie so go easy on me! LOL

[@프로악]

That’s super savage!!! 👍

[@HortonAviation]

This video would have been great if his thumb was not in the way of the angle setting! That is the most important part of sharpening a blade and it was obscured. No one goes into detail about how to use the angle-master with the Tormek and this video glossed over it as well.

[@tiginguyen9107]

Thua mình mài tay bằng cây dao thép bthuong

[@kimhansen6384]

Somehow it hurts to see this intro :-)

[@جابريولافخر911]

Oh' it's very nice.

[@formgjortbyJonasAls]

Thank you very much!!

[@effyleven]

Well, I watched a few seconds of that, and I thought "No!" That's *not* the way to do it... Oh, wait. Maybe he is bluntening it first. ("Knife beating," eh?)

[@sondo7057]

You made a 270mm blade sharpening video ... I wait

[@RANDOM24h]

Warum darf der Stein nicht anders rum rotieren 🙄das is doch gefährlich

[@thebentzenable]

Dejlig video 🙏

[@formgjortbyJonasAls]

Tak Jørgen, du er skide god! Håber du har det godt! 💪🏻

[@dasu3]

You´re all right. This is not the best way to grind on the tormek...

[@formgjortbyJonasAls]

Well, first video and some of it might be a bit.. Bah.. But what should I do different then?? ;)

[@dasu3]

​@@formgjortbyJonasAls Du är inte dålig, finns bara bättre teknik (du e lite slarvig). Kolla Knife Grinder Australia här på tuben. Troligen nätets främsta när det kommer till knivslipning på en Tormek.

[@formgjortbyJonasAls]

@@dasu3 Tjena David :) Tack, jag skal kolla!

[@winstonvkoot]

Thank god i free hand sharpen..

[@formgjortbyJonasAls]

Suit yourself :)

[@changolini]

Awesome

[@Riyame]

0:40 How the "Let me borrow your knife for a minute" guy goes at it when he sharpens it before returning it

[@formgjortbyJonasAls]

Haha, nice! ;)

[@Borestbush]

Almost threw up from that start....😢😢😢😢

[@nataliyahaunold6666]

prav super

[@b1j]

Very nice. Now cut a tomato.

[@formgjortbyJonasAls]

Editing a video right now, where I do it ;)

[@gunnarwb]

The beginning of the video is a form of torture

[@schleifjunkies]

nice Video but wrong movement :) u have to lift the Handle a bit towards the Tip of the Blade that ur Bevel is the same on the whole edge. with ur movement the Bevel spread up towards the tip. and also move slower a bit. dont missundersoud no critic only saying :))

[@formgjortbyJonasAls]

Hey Hanns! :) Thank you for your comment. I really appriciate it! Yeah, know that you mention it, I can see what you mean. I'll remember that when the next customer knocks on my door, and my next video. All the best! :)

[@Diabolus1978]

Du har fel på jiggen mellanrummet ska vara lika stort uppe som nere. Du har inte spänt den nedre skruven tillräckligt hårt.

[@jamescampbell9533]

This thing is not a knife sharpener. It’s a grinder.

[@draganpastrovic2157]

Your stone is spinning the wrong way

[@formgjortbyJonasAls]

Oh yeah, I’ve been complaining ever since it started :D

[@mikebohannon7518]

It's right you point angle of blade into wheel , more control try it other way you can't control it.

[@brianshelley88]

Well that intro was abrupt

[@formgjortbyJonasAls]

Yeah, that happens.. ;)

[@kalleklp7291]

A nifty little device that does a perfect job. However, I also like to hone the edge with a polishing stone grit 10000 afterward. A decent sharpening steel raises the edge now and then and the knife will hold an edge for a long time.

[@stevesyncox9893]

Better off with ceramic

[@roltol7539]

eh.. 99euro scheppach 2000s tiger can do the same... for like 1/10s of the price...

[@formgjortbyJonasAls]

Yeah, said no one ever..

[@82kmv]

Угол заточки не выдерживается на втором камне.

[@formgjortbyJonasAls]

Which stone are you thinking about buddy? :)

[@salahbarkat2806]

Haw to money , when is your cantory

[@ilovewood79]

It did not look that sharp when cutting paper.

[@formgjortbyJonasAls]

It could be way sharper I admit. But for what reason? It’s not necessary for an everyday knife ;)

[@keithkrone77]

LOL. Ok internet ninja.

[@ilovewood79]

@@keithkrone77 😇😇

[@ilovewood79]

@@formgjortbyJonasAls I use a Tormek.. The Tormek comes with bandaids.

[@bottarino]

La mola gira dalla parte sbagliata

[@muziekmaaktnietziek]

of course you can use scissors...

[@P8qzxnxfP85xZ2H3wDRV]

You were way too flat when you went to the leather wheel. You should only go down a maximum 2 degrees from your grinding angle. So if you grind at 14 degrees, your stropping angle should be 12-14 degrees (per side). Only apply minimal pressure.

[@andrexxxuk]

Absolutely not correct! ...It is true that you Strop 2° approximately, less than the Tormek grinding angle, but from this video you don’t know what that angle is, so saying it should be 12 to 14° per side is rubbish. This guy has a good technique on the stone, and I would presume that he will know the correct angle for the stropping. Personally, with my Tormek, I use the angle guide, and will reset the wheel size to the stropping wheel, then reset the angle 2° less than I was grinding. This gives an ultra accurate edge, and the knife of this size, if held at the end of the handle will drop through the paper Under its own weight.

[@P8qzxnxfP85xZ2H3wDRV]

@@andrexxxuk You negated and then literally repeated what I was saying ...

[@ArkansasChainsaw]

my knifes shave dry skin too

[@НеважноНеважно-й4н]

Парняга ты крут

[@johnbrider5177]

next time try talking

[@ben3462]

Still not sharp enough to meet expectations 😏🔪

[@formgjortbyJonasAls]

That’s because I still need to practice a bit more. Check out Tormek video on their KZbin channel.

[@ben3462]

@@formgjortbyJonasAls just playing with ya your skills are up there with the best

[@tmahendr]

Aftafter all that it’s not that sharp

[@formgjortbyJonasAls]

I agree. I learned a few tricks since and I can now see that there’s some techniques I do wrong.