Sharpening knives, blades... with a Tormek!

[dragoneggs]

I've been very happy with my Lansky. Actually 2 Lanskys, since I have mine with mostly diamond stones, plus I inherited my dad's. I only break it out about once a year for "deep reconditioning". In between, a quick brush on the Harbor Freight 4-sided diamond or a good steel keeps everything tuned.

Hi JR, I looked at Lanskys, Wicked Edge, and a few other manual and motor operated devices. In the end, I wanted something that would sharpen the widest variety of tools, not just knives. I argued since I was going to be able to sharpen chisels, carving/lathe tools, planer/jointer blades, axes, and yes of course lots of knives, I should get a tool that does all and get proficient. And who knows... maybe in my retirement I can earn a few extra bucks sharpening for others to help offset the cost.

 

[4570Man]

Those are supposed to be great tools. I just can't get past the high price.

 

[lostcreekranch]

I bought the Worksharp kit about 3 years ago and I’m very pleased with it. Paid $70.

https://www.northerntool.com/shop/tools/product_200431964_200431964

Received the WS-3000, and lots of accessories, from wife for Christmas 2 years ago.

https://www.northerntool.com/shop/t...MIksCp0e2H2AIVnbXACh3lfw_oEAAYAiAAEgLT8vD_BwE

 

[Larry Caldwell]

I use a no-name wet wheel that I picked up somewhere about 40 years ago. It sharpens knives, drill bits, chisels, or whatever, though wood bits still have to be sharpened with a file.

I have a trick for sharp kitchen knives. I go to thrift stores and buy all the 50 cent kitchen knives on the shelf, take them home, sharpen them once, and see how they hold an edge. Tramontana is good, and I scored a couple of molybdenum steel blades that haven't needed anything but a swipe with the steel in a year. The rest of them get donated back to the thrift store. The hardest thing is finding a good paring knife. I have my grandfather's 1 kg. Solingen steel butcher cleaver. Cleavers are sharpened differently from knives, but you would never know it from the factory edges you find in stores. They take about 25 degrees on a side, and my grandfather's cleaver was actually sharpened with convex rather than straight edges, so there was plenty of steel backing up the edge.


You can spend a small fortune on fancy kitchen knives that will turn out to have only mediocre steel in the blades.

 

[bunyip]

Have had a Tormek for a few years and love it, Scheppach also make a cheaper version but I haven't tried it, I also use the Veritas guide for micro beveling on my chisels and plane blades using the 'scary sharp' method (mine is plate glass but MDF works well too I believe).
Our kitchen knives are F Dick and hold an edge very well, chisels are a mixed bunch but a lot of old reclaimed Titans which also hold en edge, Mujinfang planes (wooden) are surprisingly good for a cheap plane but a good fettling helps when you get them.

 

[teejk]

Hi JR, I looked at Lanskys, Wicked Edge, and a few other manual and motor operated devices. In the end, I wanted something that would sharpen the widest variety of tools, not just knives. I argued since I was going to be able to sharpen chisels, carving/lathe tools, planer/jointer blades, axes, and yes of course lots of knives, I should get a tool that does all and get proficient. And who knows... maybe in my retirement I can earn a few extra bucks sharpening for others to help offset the cost.

Like I said, mine is older (Super 2000 or something like that). I got it with large and small knife jigs, chisel holders, truing tool and dressing tool. Quite frankly I have to say that precision wise the whole system is rather primitive other than having a good water bathed stone operating at a very low rpm (no chance of bluing there). The knife jigs are great in theory but what happens when you get to the tip and essentially have to go free-hand? I was hoping to be able to sharpen jointer blades but I didn't get that jig yet ($$$$) and from what I can tell I'm not so sure I could do it properly. Price wise...Google "tormek clones".

 

[bunyip]

Jointer and thicknessedr blades, mine are double sided and don't cost much more to get two side done, I find the jig for long blades a bit unstable (I don't have one but have used one on someone elses) and happy to get those sharpened by specialists, jig is probably OK but I don't use those machines much and sharpen about every two-three years.

 

[reb]

I bought a Grizzly sharpener several years ago. About 1/2 the price of the Tormek and can use all the Tormek accessories. Works great for me.

I see there are others available at less than Tormek's price.

 

[jaxs]

I could never swing the price of a good power sharpener so to get me by until I could afford one I bought a Lansky several years ago. Thing work's so well I never think about power sharpeners these days. Knife edges last a long time with occasional dress on a ceramic stick. I never use leather because I don't hone angle suitable for shaving. I have never found a stainless blade I really like. Good carbon steel blades are quick and easy to dress then get back to work. The big surprise came when I bought a $10 General brand jig for chisels. It's a little roller skate looking jig used with any large flat stone or even sandpaper laying on glass that does great on chisels and hand plane irons,just fair but good enough on 12" power planer blades.

 

[dragoneggs]

I have a trick for sharp kitchen knives. I go to thrift stores and buy all the 50 cent kitchen knives on the shelf, take them home, sharpen them once, and see how they hold an edge. Tramontana is good, and I scored a couple of molybdenum steel blades that haven't needed anything but a swipe with the steel in a year. The rest of them get donated back to the thrift store. The hardest thing is finding a good paring knife. I have my grandfather's 1 kg. Solingen steel butcher cleaver. Cleavers are sharpened differently from knives, but you would never know it from the factory edges you find in stores. They take about 25 degrees on a side, and my grandfather's cleaver was actually sharpened with convex rather than straight edges, so there was plenty of steel backing up the edge.

Larry, I like that idea! Now I have a reason to tag along with the better half for the hunt as she loves thrift stores! I suppose a cheap way to get good at sharpening with it, and maybe score some knives worthy to keep or pass on to family and friends. We have a nice Henkel 4star selection including 12 matching steak knives so we don't really need any more kitchen knives ourselves.

I do have to admit, I am appalled at the condition of many of my family/friends knives when I visit, and often interject and offer to sharpen them if I notice, and they happen to have a stone/steel. Often they don't! :confused2: