01-10-2019, 08:06 PM
Welcome to the forum!
I don't think you would need the Japanese stone. Just regular Tormek compound is 1-3 micron and gives a very nice polished edge. I've switched to doing all my sharpening with belts now, but I have a Tormek and the Tormek compound did a fine job.
That said, I hope this gives your question a bump because there are many folks here who know more about and have far more experience with compounds than I do. Hopefully someone more knowledgeable will chime in.
You being a Chef, I'm curious why you prefer polished edges over toothy edges. I'm no chef, but in my limited kitchen experience a toothy edge seems to perform better as it does not start to ride on the surface of things like tomatoes as quickly as a polished edge does.
I don't think you would need the Japanese stone. Just regular Tormek compound is 1-3 micron and gives a very nice polished edge. I've switched to doing all my sharpening with belts now, but I have a Tormek and the Tormek compound did a fine job.
That said, I hope this gives your question a bump because there are many folks here who know more about and have far more experience with compounds than I do. Hopefully someone more knowledgeable will chime in.
You being a Chef, I'm curious why you prefer polished edges over toothy edges. I'm no chef, but in my limited kitchen experience a toothy edge seems to perform better as it does not start to ride on the surface of things like tomatoes as quickly as a polished edge does.