01-20-2019, 09:02 PM
Hello Forum.....Its been a while....
When Tormek brought out their new Diamond Wheels, I got the bug again to invest my spare time into Learning, Reading, Researching how to produce Sharp and Keen Edges.
I am still a beginner. Probably less than 200 knives/scissors under my belt. I can now comfortably take a dull knife, and make it less dull!
I want to do better. But more importantly, I want to quantify my results, so this week I hope to order my PT-50 ( A or B) ( But probably A).
I was also going to get a SJ-250...but after reading many posts here, for less money I can get a bench grinder and Paper Wheels, but feel I need to master the First Grind on my Tormek, before spending another cent ( beyond my PT50).
So here is my question:
What sort of sharpness does a skilled sharpener get right off the Tormek SG-250 and Leather wheel as supplied??? I guess I am looking for a target result to hopefully achieve in the near future...
Yes...I know it depends on the blade, so I am thinking just a commercial grade of stainless kitchen knife (RC 52-54?)
Thank you for your input in advance,
Sam
When Tormek brought out their new Diamond Wheels, I got the bug again to invest my spare time into Learning, Reading, Researching how to produce Sharp and Keen Edges.
I am still a beginner. Probably less than 200 knives/scissors under my belt. I can now comfortably take a dull knife, and make it less dull!
I want to do better. But more importantly, I want to quantify my results, so this week I hope to order my PT-50 ( A or B) ( But probably A).
I was also going to get a SJ-250...but after reading many posts here, for less money I can get a bench grinder and Paper Wheels, but feel I need to master the First Grind on my Tormek, before spending another cent ( beyond my PT50).
So here is my question:
What sort of sharpness does a skilled sharpener get right off the Tormek SG-250 and Leather wheel as supplied??? I guess I am looking for a target result to hopefully achieve in the near future...
Yes...I know it depends on the blade, so I am thinking just a commercial grade of stainless kitchen knife (RC 52-54?)
Thank you for your input in advance,
Sam