Sharpening butcher's knives
Good morning,
We have a T2 and use it to sharpen our butcher knives.
Still, I am not satisfied with the result. The chef's knives, no problem.
But the butcher knives, I don't get them to my liking.
Am I using a wrong setting or wrong disc?
Or is the machine not designed for butcher knives?
Thanks for the help.
We have a T2 and use it to sharpen our butcher knives.
Still, I am not satisfied with the result. The chef's knives, no problem.
But the butcher knives, I don't get them to my liking.
Am I using a wrong setting or wrong disc?
Or is the machine not designed for butcher knives?
Thanks for the help.
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That should be not a problem to sharpen the butchers knives.
One reson could be, what I've seen many times, that you have to sharpen a few times to get rid of steel that was damaged through heat when the blade was shaprened with a belt sander.
When you use the Tormek T-2 the first times, it's like to try to sharpen an edge on a sugar cube, the steel will brake away and it's very difficult to get an sharp and durable edge on the knive. This is best seen when honing on the Composite Wheel