Is there a forum for sharpening systems?

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Jeff

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Does anyone else use sharpening systems

Tormek?
TSProf?
WickedEdge?
Hapstone?
EdgePro?

… or are they incapable of achieving a low enough angle?
 
Does anyone else use sharpening systems

Tormek?
TSProf?
WickedEdge?
Hapstone?
EdgePro?

… or are they incapable of achieving a low enough angle?

I don't-- cuz would take ALL Of the fun out of my JNat playtime!

I mean... why else would I cut everything (including meal prep) on ceramic plates while summoning the force of Greyskull like He-man. 💪

It's all about those rocks for me!
 
I used a KME for quite some time.

Is there something specific you're looking to find out?

Nothing specific.

I have/use Tormek, TSProf, WickedEdge and sometimes EdgePro.

Just wondering what DPS people go to on J-Knives as the systems do have limits whic sometimes do not seem acute enough (8° or 9° DPS)

You can always tell a system sharpener as they van (and do) give the sharpening angle where as freehand sharpeners don’t because it is a much less quantitive process.
 
Nothing specific.

I have/use Tormek, TSProf, WickedEdge and sometimes EdgePro.

Just wondering what DPS people go to on J-Knives as the systems do have limits whic sometimes do not seem acute enough (8° or 9° DPS)

You can always tell a system sharpener as they van (and do) give the sharpening angle where as freehand sharpeners don’t because it is a much less quantitive process.
Best bet is to touch up on your German
 
Nothing specific.

I have/use Tormek, TSProf, WickedEdge and sometimes EdgePro.

Just wondering what DPS people go to on J-Knives as the systems do have limits whic sometimes do not seem acute enough (8° or 9° DPS)

You can always tell a system sharpener as they van (and do) give the sharpening angle where as freehand sharpeners don’t because it is a much less quantitive process.
I have a TSProf, which came in very handy during the period when I was ramping up my sharpening skills, and needed a good reference point for what a proper apex should be like. I don't use it much now, except for three things:

1) Some friend brings a load of knives to sharpen and needs them back much sooner than the "this will be fun" threshold.
2) I get a knife with a tiny little bevel that I can't feel properly on the stones, and which will inevitably have too high an angle anyway
3) I want to sharpen to a known angle

As for what angles I go to on JKnives, it's usually 11-12 degrees, which is no problem as long as you have the fillet clamps.
 
I have a TSProf K03, but I use it primarily on folding, or EDC knives where I prefer a good edge, along with a crisp, well-defined bevel. You have less of a tendency to mar the finish and thinning generally isn't an issue for such blades. That and:
1) Some friend brings a load of knives to sharpen and needs them back much sooner than the "this will be fun" threshold.

With kitchen knives I prefer convexity to those crisp bevels, and the edges themselves tend to be so thin, and sharpen so quickly, (in comparison to some relatively thick piece of PM steel), that it doesn't warrant the time required to properly clamp them in.
Bench stones offer much more variety as well.
 
I have a TSProf K03, but I use it primarily on folding, or EDC knives where I prefer a good edge, along with a crisp, well-defined bevel. You have less of a tendency to mar the finish and thinning generally isn't an issue for such blades. That and:


With kitchen knives I prefer convexity to those crisp bevels, and the edges themselves tend to be so thin, and sharpen so quickly, (in comparison to some relatively thick piece of PM steel), that it doesn't warrant the time required to properly clamp them in.
Bench stones offer much more variety as well.


Agreed, but you have the skill to freehand. I am not tjere yet and I do not want to “practice” on a good J-Knife.

But I appre iate your points.
 
I have a TSPROF K03 and it's fantastic. I like it far better than my old KME.

I've used it only on folding knives so far. I haven't figured out whether it plays a role on Japanese steel kitchen knives.

Do people sharpen their fancy kitchen knives on guided systems? If so, what stones do you use?
 
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I have a TSPROF K03 and it's fantastic. I like it far better than my old KME.

I've used it only on folding knives so far. I haven't figured out whether it plays a role on Japanese steel kitchen knives.

Do people sharpen their fancy kitchen knives on guided systems? If so, what stones do you use?

I have gone down the stone hole. I have not settled on a diamond set yet (explained below) but I have and use a wide assortment of ceramic stones. A few natural stones as well.

have a Wicked Edge too, and I have lots of diamond stones for it. I have a conversion rod which allows WE stones to be used on TSPROF.

I like the way the TSProf works as opposed to the WickedEdge. The stroke motion of WE feels a little awkward. I have never acquired the muscle memory necessary to make it seem natural ir comfortable for anything over 10 min or so.
 
I have a KME system and like it for EDC knives. I'm a novice with stones as this point but learned a lot about sharpening in general with the KME. As a stones novice I also found it to be quite useful to fix amazingly bad bevels on some cheaper knives ... Chicago Cutlery steak knives to be specific. However, I think I could do that just as easily although not a precisely with stones now.

Re low degree edges - definitely a limitation but I've been able to go to about 11 degrees (just as a test) but I don't see myself ever needing or wanting to go below that anyway. I'm just a home kitchen guy who thinks 16 degrees is just fine for my personal use.

KME also is not great with longer blades - I personally wouldn't use it for anything over 6 inches. You can but that doesn't mean you should. This was actually a driving factor for me to get into sharpening freehand with stones along with just wanting to because I think it's a cool/fun thing to do!

Practice knives ... I've found some great (German/Chinese) junk at the flea market for $5 to $7 to practice on, wreck, and practice on some more. Also found some stuff in my MIL's drawer. Both provide great chances to do broken tip repair, chip repair, bevel setting, ... etc. When sharp, run it over a brick or sidewalk a few times and do it again :p
 
I have a KME system and like it for EDC knives. I'm a novice with stones as this point but learned a lot about sharpening in general with the KME. As a stones novice I also found it to be quite useful to fix amazingly bad bevels on some cheaper knives ... Chicago Cutlery steak knives to be specific. However, I think I could do that just as easily although not a precisely with stones now.

Re low degree edges - definitely a limitation but I've been able to go to about 11 degrees (just as a test) but I don't see myself ever needing or wanting to go below that anyway. I'm just a home kitchen guy who thinks 16 degrees is just fine for my personal use.

KME also is not great with longer blades - I personally wouldn't use it for anything over 6 inches. You can but that doesn't mean you should. This was actually a driving factor for me to get into sharpening freehand with stones along with just wanting to because I think it's a cool/fun thing to do!

Practice knives ... I've found some great (German/Chinese) junk at the flea market for $5 to $7 to practice on, wreck, and practice on some more. Also found some stuff in my MIL's drawer. Both provide great chances to do broken tip repair, chip repair, bevel setting, ... etc. When sharp, run it over a brick or sidewalk a few times and do it again :p


Re junk knives …. agreed but I was looking for hard steel. I suppose carbon steel would be a good learning steel.

As for Chicago Cutlery …. I really like the “vintage” ones. I LOVE the walnut handles. and I have found they take a pretty keen edge too!

I agree about the factory grind on the steak knives (103?). I have acquired 5x sets of those, I rotate them so I always have a sharp set (so I can eat cheap & tough cuts of meat 😊)

Like you said, once you reset the bevel they are OK
 
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