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Makes much more sense doing it your way.

I’m the only one as far as I can tell. I’m thinking of doing a video explaining why and how I think it’s the best way by far. I’ve been doing it this way for quite a while now and my tips are always perfect. Doing it the other way always ends up with odd looking incomplete tips and weird looking heels too. This way I get good tips and heels. I think it’s the way everyone should do them.

That makes a LOT of sense!

Yeah I saw it when it first came out. Not convinced it's necessary for me yet. I like that I can set the angle in 3 seconds then get on with the job. As for the error, I've measured the worn out part against the new one and the more worn out it gets the higher the eventual angle by about 1-2 degrees and you know? I'm think "who cares?" Angles aren't essentially set in stone anyway. They were determined by some random human and treated as the word of god ever since. I say pfffft! As long as they're around or preferably a bit less than 15 per side they'll do the job. This obsession with exact angles makes no difference in real life use which is what I deal in day in and day out. I can deliver a knife with a measured angle of anywhere between 13 and 18 per side and I'd put money on no one being able to tell the difference. The only time it makes a difference is on really thick knives when the 13 creates a large bevel but I simply dial it back a bit so it "looks right". Thoughts?

@@iSharpen I think the difference setting the AngleMaster on a tapered bevel can be greater than you think.

@@cbwx34 Nah, the bevels are 1-3 degrees, half of that translated down to a tiny 1mm bevel right on the edge is almost insignificant. I think people are making way too much of a big deal about micro angles. It makes almost no difference. In fact the only difference might be on the bleeding edge of BESS testing but even then the deburring has more of an effect on sharpness than a poofteenth of a degree of angle on a bevel that's often less than 1mm. In my opinion, the only thing that matters is; does a knife cut well in it's intended purpose? And there's a great deal of flexibility when it comes to that as almost any knife at almost any angle if ground and deburred properly will do more than a good enough job for almost all intended purposes. After having ground thousands of knives, I'm convinced. I've been thinking of this a lot lately.

@@iSharpen The taper on some knives can be 5 deg. or greater per side... like I said, bigger than you're saying. Just pointing out that it was bigger than your "concern" for the error in your damaged AngleMaster. You're right, exact angles don't matter.

@@cbwx34 Very few kitchen knives (which is what I sharpen 98% of the time) are that large. I'm not that concerned. The reason is that I've sharpened thick cleavers at 50 degrees and thin Jap knives at 24 degrees and they all slice cigarette paper and glide through all foods. Angles are probably more of a concern with longevity and fragility than sharpness and I'm in the business of sharpness...as long as people stay away from trying to pry frozen foods apart with $1,000 super thin jap knives like they were crow bars I think I'm good at any small-ish angle for almost any knife. In fact I'd be able to deliver sharp knives with correct looking angles even without an angle master...just as all the belt sanding guys do. They don;t even measure angles. They just guess and slap it on a fast moving belt sander without a single care or concern about angle. The same goes for stone sharpeners. They never measure. And yet we all produce hyper sharp knives. I think that's interesting and my conclusion is that exact angles make almost no difference to "guess and close enough".

I’m not a metallurgist or a chemist but that SG stone can work miracles. Can’t explain it but there’s very little it can’t do. Appreciate the view.

Don't make jokes. It's no fun having to walk around with a harness. 🤣

Yeah, the SG is a fantastic and vastly under rated wheel. It’s only fine is being a consumable. As for the KS123, I remain unconvinced it’s better than the old WM200 although that also is consumable. I’m a pretty stubborn bastard. I like simplicity.

@@iSharpen I got the diamond wheels but I do find myself returning to the SG more than I thought I would. As for the JS-123 I will let you know how I go when it arrives.

@@johnbhancock I remain unconvinced on the diamond wheels. Too sensitive and today (for example, I have 50 knives on my bench. My water will become murky very quickly and I can;t be stopping all the time to refresh my water and pour in more of their conditioner. Too expansive and time consuming. I am looking into getting a set of custom CBN wheels made though. If I pull the trigger on that I'll make an extensive video and might even start selling them if I approve them. Today's 50 knives will all be done on the good old trusty SG-250 which I love so much. It's pretty fresh at 245mm too so it won't interfere with the leather wheel.

Cool. Yeah, he's my life. Just me and him and that's all we both need.

I was afraid you'd say that. Luckily today I did 35 knives so it's a bit black and slick again now. I normally only do it yearly but after a few more knives I reckon I'll be able to do it again and to show why as well. I have left a description of the procedure in the pinned comment for now to give you an idea. Sure does look purdy in bright green though. 🙂

Good question Darren. 1) Too expensive 2) Too messy 3) Too coarse Watch this short to see the grits ruclips.net/user/shortsUJb5tpf7DTc

Exactly. But it also happened to match what was there. I’ve done a few Muela hunting knives and they’ve all been 20 per side (40 total). It’s a good hardy angle for knives that will encounter wood and bone.

@@iSharpen Makes perfect sense. What's your method for finding an existing angle on a knife? Or is it the sharpie and change the angles til it's gone?

I use sharpie to find it’s existing angle then use the angle master to read the existing angle. But most hunting knives are 20 degrees per side in my limited experience. All Muela knives have been 40 degrees total.

If it was a cutting guard I’d agree with you but why the grooves increasing in size? Have you ever seen one in use?

Thanks Ken! Good to see ya.

They have some nice custom knives. Never had one on my bench from memory.

Could be but why all the different sized cut outs? It looks like they serve a special purpose. Previous suggestions of a groove maker for cake decoration makes sense but we need confirmation. Thanks for commenting and watching. 😉

They don’t go out the door unless they are but that last one was particularly swooshy.

@@iSharpen swoohy is definitely a winner

Could be. Would like to see one in use. The cutouts are pretty close to each other but that’s plausible.

🤣

I’m filming, that’s the owner operating the knife because I couldn’t figure out how to open it…lol. He’s an older gentleman with an incredible knife collection.

Ai in videos is a scourge. LOVE your username!

I love him so much.

We are simple men.

La neta si xd​@@iSharpen

80 = 240 320 = 960 1,000 = 1,500 I mostly use 320 unless I’m repairing damage or Re profiling then I’ll use the 80 then 320. I rarely use the 1,000 but when I do I get a nice shine. Not quite mirror but close.

@@iSharpen Much appreciated! I’ve started a sharpening business here in Canada using a tormek T-8 aswell and this is very handy info! I have a SJ-250 on the way as well. Thanks brother!

@@laynerepas6216good to hear! You should watch all my videos. You won’t need the SJ. The SG will do everything you need. Happy to help you if you have any requests or questions let me know.

Let us know how it turns out. That little pin on the back is going to be a bugger to get right. It's pretty crucial.

@iSharpen that's good info on the pin. I will tell him to print 1 and I'll try it. Not much use having 3 with a wrongly located pin

Glad you enjoyed it. I've sent them this video, they're getting back to me next week. I also would be interested to see how much a titanium one would cost. I think they print them out with metal printing which is fascinating. Apparently they use powdered metal, super heat it then use a laser to shape it. Not sure how they'd get that little pin underneath though. With plastic I can sort of understand how they'd do it but not the metal version. I will keep everyone updated. Keep an eye out on this channel.

I was tossing up just making one by hand but I think the dimensions have to be exact. Still might. Is that a double dare? 😂

@@iSharpen make a template while it is still in good shape

@@rhinejuice Yes, was thinking the same thing but that pin on the back has me a bit stumped. I can make the shape and the top but how would I get that pin to stick out at exactly the right spot?

I love a permanent solution too. But any metal should be fine. Stainless works too.

Yes, I saw the movie. I like the speed and simplicity of this one.It does everything I need and is widely adaptable to every type of blade. It's fast and simple. The new one looks a bit too fiddly for my liking. Might get one just to be sure but as they were (painstakingly) demonstrating it I found myself shaking my head. Then again, I'm old and weird which is never a good combo. 🙂

Not everything new is good. For example, I can't use the new knife jig because of that funky handle. I'm used to tucking my thumb into that cup on the back. It's better at centering knives but I've never found that to be a real world problem to be honest. I'm looking at snapping up any last remaining old jigs I see. I'm too old to change with the modern times sometimes.

@@iSharpen The WM200 is not going anywhere. It's still the go-to product for single beveled tools like chisels and plane blades. Wolfknives gives a good demo visually. I don't know German so I can't understand a word. It looks like you could almost use it one handed.

@@paulsherry8272 I kind of love all the little tools and jigs that got me started and have lead to my sharpening career (dare I say) "success". They're like my friends. The KS is interesting but nothing could be the instant speed of the WM200. These days I leave it on 13-14 and work the knives off the gap. If you know, you know. Have you tried auto translate for the german?

@@iSharpen Was not available for that video. I could try an AI app but I got what I needed visually

To be honest, these parts should never have been made from plastic in my opinion. Even the brand new one in the video is already starting to show signs of wear and I've only used it for demonstration in this video. Not too sure about selling but happy to document my discoveries for others.

Really?! No way! That's the best news. I've wasted $120 buying new units when I only had to buy a $5 piece?. No link came through. I'll search for it on eBay.

Not finding it anywhere. Can you post a link and I'll include it in the description and yes I'll buy a dozen to future proof my operations.

Further... I just found a local 3D printer who makes instant quotes from a stl (3D printer) file. I just uploaded one I found here www.printables.com/model/70568-tormek-wm200-spare-part and with the highest quality setting it's just $20 which is still a hell of a lot cheaper than $60 for a whole Anglemaster but not as cheap as your $5 part which I'm still hoping to get a link to.

Just made a video prompted by your comment --> ruclips.net/video/Dssrae5kcKw/видео.html

It’s a long story. I became a victim of the marxist cancel culture. I was convicted of wrong think and my old channel was taken from me and deleted. This is another attempt at rebuilding a channel. Yep, new name. Thanks for your view and support.

Do you mean such thin angles? That’s just 13 degrees per side. 26 total included angle. And we arrived at that through experience and experimentation over many weeks of extremely heavy daily use. 26 (actually now we’ve settled in 28 since this video was filmed) last the longest.

@@iSharpen I thought you meant 26 per side, my apologies

@@arturravenbite1693 no probs. A mistake we all made when starting.

Someone (not the owner) was trying to chop through frozen meat. I gave them a stern look.

Thanks, I appreciate your encouragement. Diamond plate grading has transformed my Tormek sharpening procedure and makes the standard SG-250 wheel the only wheel I need for all my commercial sharpening needs. I do have an SJ-250 (Japanese 4,000 grit polishing stone) but I only use it for fun and serrated knives. Original idea from Dr Vadim (RIP) ruclips.net/video/141hD1d1zj0/видео.html and... ruclips.net/video/CqDorNSVb5Q/видео.html

@@iSharpen I purchased his book on burr removal about 1 year ago. At this time, buying diamond stones is a bit pricey for me until I get more customers. Keep up the good work!

@@hbarncraftworks3447 not stones. Plates. They’re cheap as chips.

Yeah, the commies finally let me back on with limited access (but all my previous content and channel gone forever) until I can prove I can behave and as long as I make no more jokes about wokeism. I like a shiny edge. However, having said that, my sharpest edges have been coming straight off the 960 grit standard wheel lately.

@@iSharpen Glad to see you back! I hope the ai can work out what is actually offensive and what is malice with out blind bans. You are about as far from dangerous content as it comes!! Sorry you are being treated this way!!

@@rhinejuice You know the commies, they can't take a joke but when they've got it in for you they will attack ceaselessly, which they did. The trick is to not be holding a weapon (kitchen knife) while making fun of and mocking them.

Thanks. Appreciate the sub.

Nope. Even after removing (just) 3mm it was still thinner than most knives. Thinning is over rated and over worried about. I think I measured 0.35mm at the bottom of the chip which is way thinner than most new knives anyway. Thinning is something I don’t offer anyway. It’s expense and effort is unjustified in nearly all cases. Customers wouldn’t pay for it. They’d rather just buy a new knife. This knife was delivered with a BESS of 102 which is probably twice as sharp as new and arguably less fragile too. This repair cost them $25 and they got a sharper knife back than they ever had. Customer was thrilled. Shaving an extra 0.05mm off the thickness would be unjustified and unnoticeable. Thanks for watching. 👍

Thinning is not one of Tormek’s tricks. Besides, it’s still very thin just 3mm from the original edge. He reports back it feels great to use and he noticed no difference.

@@l26wang Incorrect. I measured the thickness at the base of the chip and it's still way thinner than even a thin Japanese knife. The chef has been using it and he says it performs fantastically in every use. It is still a very thin and extremely useful knife in every respect. To call it a bone cleaver now is an absolutely insane and absurd comment.

@@l26wang I think the original was around 0.25mm and the new was 0.32mm. A normal super thin Japanese knife is 0.20mm - 0.40mm, so well within spec. I tested at about 85 BESS so plenty sharp too. Plus I sharpened it at 13 degrees per side which sort of provided a short space thinning anyway. Trust me, this knife after the repair was thinner and sharper than nearly any knife I've ever sharpened. Luckily it was insanely thin to start with. When presented to me the first thing I did was measure the thickness at the deepest part of the chip and when I discovered how thin it was I knew the repair would be a success and it was.

I got the idea from another video but have made many of these for people who bring me raw knives. I can't give back razor knives naked so I sometimes make these and warn them they're only temporary until they get them home. I don't actually use business card, I use only fridge magnets as I find that business cards get throw away immediately. Magnets are popular but I could always get some heavier card printed with my details I suppose. I've been looking for a better, hardier sheathing solution but the plastics are too expensive. These days I remind people to wrap their knives in tea towels though. I did have a stronger version of this with a zip tie to hold the knife in place but it takes too long to make and I only do it if I have free time and I'm in the mood. The full video got lost when I was cancelled on the old channel. Might make a new video with a more extensive sheath but it has to be quick and easy to make. Yeah, the staples can damage a fine edge but if I put it the other way it'll slice through the paper. Being temporary though I don;t see it as a huge problem either way. Appreciate your encouragement. ;-)