Interesting and pertinent topic. By the way, welcome to the exchange, Dan. Grepper and EOU, fine replies.
I was especially interested in your comment about placing the knife edge two inches above the platen. Am I correct in thinking that this would cause the ground edge to be a controlled slightly convex shape? This should reinforce the edge, making it longer lasting. Good tip, Grepper.
On the Tormek forum, I have advocated using Irwin (formerlt Marples) Blue Chip chisels (3/4” width) to become familiar with the machine and the process. I use them extensively for testing different grinding wheels and techniques. The large, chisel size bevels are easy to compare visually. I have accumulated about a dozen of these (same size). My point here is that I believe there is value in working with at least two (preferably more) identical knives to see the differences in things like different grit belts and different touches. I suggest using moderately priced knives of good quality. Using identical knives eliminates variables in steel and manufacturing. The testing should include the kitchen as well as the sharpening station.
I should state that I am basically a chiseler. The knife people on the forum generally disagree with me on this point. I respect their right to be wrong.
I do not believe that time spent mastering basic skills is wasted. Nor do I feel that investing a little more in good learning knives is wasted money.
Ken
I was especially interested in your comment about placing the knife edge two inches above the platen. Am I correct in thinking that this would cause the ground edge to be a controlled slightly convex shape? This should reinforce the edge, making it longer lasting. Good tip, Grepper.
On the Tormek forum, I have advocated using Irwin (formerlt Marples) Blue Chip chisels (3/4” width) to become familiar with the machine and the process. I use them extensively for testing different grinding wheels and techniques. The large, chisel size bevels are easy to compare visually. I have accumulated about a dozen of these (same size). My point here is that I believe there is value in working with at least two (preferably more) identical knives to see the differences in things like different grit belts and different touches. I suggest using moderately priced knives of good quality. Using identical knives eliminates variables in steel and manufacturing. The testing should include the kitchen as well as the sharpening station.
I should state that I am basically a chiseler. The knife people on the forum generally disagree with me on this point. I respect their right to be wrong.
I do not believe that time spent mastering basic skills is wasted. Nor do I feel that investing a little more in good learning knives is wasted money.
Ken