Hi From Quebec,Canada. I found your course very instructive. I finally found the way to sharpen a serated knife. Can't wait for the next class. Thank you both.
Thank you André, we try our best to share our knowledge for you out there in the sharpening world ;-) and don't forget to subscribe our channel, if not done yet, and stay tuned, sharp and safe!
This is a great series, thank you for posting. I have owned a t4 for the last ten years and love the machine. The series shows the commitment to your product. Thanks again.
Hi Jeff, thank you so much for your kind words, keeps us going with these live classes! Glad you like your T-4 and that it keeps spinning! Did you know that diamond wheels are now available for it if you'd like an upgrade? 😉 Stay sharp!
Good point about using edge "trailing" with a step sharpening angle instead of edge "leading". The motor on the T-8 is very strong and can easily flip the blade back towards you if edge "leading". And, it could even stop the motor if the blade jams between the stone and the universal support. It happened to me so suddendly that I was stunned. Thankfully, the blade did not flip back into my body and there was no damage to the SG-250 stone. An experience regarding lower sharpening angles!
You are right, and sharpening pressure also plays a role here. Did you see the updated MB-102 Multi Base with the new mounts for the universal support that lets you sharpen knives edge trailing much more freely? If not, check it out: tormek.com/en/products/accessories/mb-102-multi-base
This was really helpful! I have been sharpening my steel with the t4 since 2009, and bought a t8 in 2019 because of a demo I have seen where one of your colleagues lifted the entire machine by a chisel while running. For the knifes I actually bought a second jig and use two of them to maintain the grinding angle at the tip, this really helped me and my perfectionist brain.
Hey guys I bought a T8 about eight months ago and I’ve been really happy with it but there’s a newbie mistakes I seem to be making when I’m just sharpening a normal kitchen knife. I seem to be straightening out the curve on the belly of the knife close to the tip. I’m lifting the handle straight up not following the curve which is what I thought I was supposed to do but I could be wrong any advice would be very appreciated. I sharpened a 6 inch chefs knife and it seem to take the belly out of that more than any of the larger ones. It’s very sharp it just took the curve Thanks I got the Japanese Waterstone also and like the third time I use it the blade was already so sharp and I just wasn’t paying attention and I caught edge. It still works fine it just has a nick. I did a utter a few, colorful metaphors however.
Hej Darren, we are happy you like your Tormek T-8! It is hard to give you tips without being able to watch your sharpen. Especially at the tip you should try to follow the curve when lifting. Watch our videos and try to copy the movement. Practise some more and we are sure you will be fine soon! 🤞//Stay Sharp!
Hello 😊 thank you for getting to the fine details. Something i do to keep the bur small is to switch sides often. Do you see a problem with this? I don't have a Japanese stone but i think doing this with the Japanese stone and edge trailing you will get an extremely sharp edge also when you use the leather wheel like this. One question though is that on the first knife video you said the leather paste was equal to 3000 grit but also said that the particles are 3 micron which i think is 8000 grit?
Can you compare/contrast the advantages/disadvantages of a stone wheel machine like a Tormek, versus a tool/approach that uses abrasive bands, and the convex edge they produce?
Hej David, This is a very complex question. Just take in considoration that a band grinder produces heat compared to a water cooled System like Tormek. There are a few tools which need a convex bevel, they have the task to split the material. You get a much finer edge with a wet sharping system comparet to a band grinder. These are two different tasks, grinding is taking away material, sharpening is to creating an apex of high quality. Both methods has their own task, but you cant compare it. I hope this answer helps you. stay safe and sharp!
All of this sharpening advice is fine 🙄 , but what I really need is advice on is convincing my wife to let me buy a T8 !!!! Could you please do a video on that 😉🤣. Great video thanks. Subbed
Haha That's not always the easiest thing to do 😅 But in general everyone in a houshold benefits from never having a dull edge in the house, ever again (seriously, for life)! 😎 Glad to have a new subscriber, make sure to tune in on tomorrow's live on sharpening moulding knives 🤩 Stay sharp!
1. Sharpen a knife 2. Slice unsupported tomato 🍅 3. Tell her you can do better, and ask if she's interested 4. Buy the Tormek, 5. Stay quiet about the price! 6. Make your madam happy ;D
Also I have a long slicer knife where the serrations are convex rather than concave like you demonstrated. Any ideas how to sharpen. The back is flat like you showed.
Hej John, I´ve never came across a concave serration. Can you please send me a picture. to support@tormek.com. The back is easily sharpened flat on the outside on the stone as shown with very little pressure, just to get rid of the mushroomed tips. For the other serrated side I would appreciate a picture to give you a answer. Hoping to hear from you, stay safe and sharp!
Thank you very much for sharing. Well worth watching. The only problem I have had in two years with my T8 was my scraper in the sump escaped and I can't find it. First week I had it and it ran away.
Great video guys thanks a lot for all the great info. I was really looking forward for the trick on how to sharpen a recurve knife, I hope you can cover it on other video.
Great video and as always very informative 👍 will there be a self-centering knife jig for us more advanced users in the future? Thicker knives cannot be centered in the current jigs (the edge being to far offset from center in the static part of the jig) and therefore produce uneven angels and bevels. This is very frustrating... If not then maybe you can provide the standard svm45 jig with different depths on the static side to accommodate more blade widths? Keep up the good work!
@@Owieczkin how do you mean? The jigg is needed to hold the blade and control the grinding distance and angle. You can do it freehand but it it is alot harder to get even results.
@@Owieczkin that is one way but it seems difficult to get an as even result as having the jig. I do do a fsor bit of freehand but a jig would be a really nice addition. Your way seems easy if you are only repeating an angle or not doing complex blade shapes.
I love your guys shows . I own a T-8 and proud of it . Will you guys do a video on how to sharpen a Kukri knife a 10 " blade it's almost 1/2" thick over all 16 " Thank you.. Alan
By 'toothy" I am asking about the micro serrations that some sharpening people claim cut things like tomatoes better because the start of the cut is like using a serrated knife at a microscopic level. I have always honed to get a mirror like finish with all burr and any micro serrations removed. Your thoughts.
Hej John, this is a philosophical question, I dont like the microserration, just makes a lot of more work, you distroy your cutting board, and at the end with a perfect sharpened knife you slice tomatoes easily with a nice cutted skin compared to the mostly "sawed" skin, it´s also a question of the optics. Most like the serrated type , because the knives they otherwise use are dull. From a chefs perspective, a clear no to serrated knives for tomatoes. If you want to keep the micro serration, maybe you can grind them with a fine diamond rasp?... To keep the microscopic bevel you achieve through sharpening helps for sure to cut in the skin of the tomatoes, but when it brake, and it will sooner or later, you end up with micro particles in the food... and the knife gets dull very fast and isn´t much a good knife for other tasks.
@@TormekSharpening Thanks for your insight. I have always been on the polished no burr side of the discussion for the reasons you mention. I have come to the conclusion that it is futile to argue with those that like micro serrations. Luckily for me not one customer has ever asked about it.
Hej, We sharpened a while ago one, the katana edge on the front you have to test if the knife jig KJ-45 is able to clamp on the blade - slightly diagonally, or free hand. Depending of the length of the sword you may use the US-430 Universalsupport and supposingly a second KJ-45 to get an even bevel over the whole lenght. //Wolfgang
Hello from Annaba, Algeria, thanks for all the knowledge that you are providing on these videos. I have an issue with the stone grader SP-650, the coarse side is now glaze and does not work when i try to roughen the SG-250, so do you have any tip on how to restaure this coarse side?
Hej Abdelkrim, You can't restore it due it's so hard. The best and efficient way to use the SP-650 Stonegrader is to use it over the edge. You can see it here how it´s used. th-cam.com/video/R2ifZQOJA7k/w-d-xo.html Stay safe and sharp!
Hej Daniel, for that task you'll need a slow band sander. The most japanese knifes are quite thin right from the beginning and would weaken the blad. Those thicker blades have a wide bevel and this has to be sharpend and sharped with a band sander, then the cutting bevel itself is then sharpened with the Tormek.
We got it from a swedish company P-Lindberg: www.p-lindberg.se/varor/verktyg-och-verkstad/inventarier/arbetsbankar-och-skaap/arbetsbank-213-cm?gclid=Cj0KCQjw-NaJBhDsARIsAAja6dOjiyoQhPcA0c2uW_fooRBmNgzMAxoJf2x4lGdvBwH8zltlfJsHUOkaAgJJEALw_wcB&gclsrc=aw.ds
Hej Derek H, there are different methods for deburring. The Rock Hard ones are very hard, that's like a sharpening stone, the paste doesn't penetrate the sureface as it should. Normal felt wheels are use with higher speed when the friction generates heat to meld the different coloured / grid wax polishing pastes, you'll need for each paste another felt wheel. But these doesnt work on the Tormek, due the slow speed which doesn't give you the friction and heat. /Wolfgang Deburring works excellent with the LA-220 Leather Honeng Wheel and a bit coarser with the CW-220 Composite Honeing Wheel. Even the JS-250 or JS-200 Japanese Waterstone works fine with a light strope on the Leather Honing Wheel, depending on the quality and steel properties. / Wolfgang
Hi Damian! Sure, that's no problem at all. You just sharpen the bevel side and then go straight to honing (on both sides). Some single bevel knives (mainly japanese kitchen knives if i remember correctly) are to also be sharpened flat on the entire bevel-less side. In that case you can do that using the MB-100 Multi Base with a diamond wheel, and put the entire bevel-less side flat on the side of the diamond wheel. But make sure to check how your specific knife is supposed to be sharpened first, otherwise it might become an expensive experiment 😅
Hej G Cruishank, right, we get this question very often even from skier. But skaters want a hollow grind that only the edges cut into the ice and this is not possible with a Tormek, you need a very thin and specific sharpening wheel. I hope I could answer your question. /Wolfgang
@@TormekSharpening Yes, thanks Wolfgang, I figured it would be very difficult given the speed and shape of those pro skate sharpening machines. Cheers!
Hej Steven, to sharpen the belly of the knife, you lift the handle and somtimes - depending of the shape - you make a up and outwards movement witht he handle as shown in the Live Sharpening Class Part 1. To clamp the jig I prefer when the belly has a strong curve to go more or less into the belly and close to the radius which makes it easier to get a nice and even bevel on the knifes belly. Also shown in this part. Stay safe and sharp /Wolfgang
😭 notice you use the magnets from your water reservoirs. It only took me a month to lose mine and you seemed to have an abundance of them. Life is not fair. 😭
"not use a knife on frozen foods" yet there are knives manufactured for frozen foods. Is it possible to better explain this assertion and what distinguishes a frozen food knife?
Thank you for your feedback. Our sharpening-pros have so much knowledge they like to share. 😀 Therefore the answers might be long some times. Plus: we get really good customer feedback on the in-depth-infos. 😉 Stay sharp! Tanja from Tormek
Hi From Quebec,Canada. I found your course very instructive. I finally found the way to sharpen a serated knife.
Can't wait for the next class. Thank you both.
Thank you André, we try our best to share our knowledge for you out there in the sharpening world ;-) and don't forget to subscribe our channel, if not done yet, and stay tuned, sharp and safe!
This is a great series, thank you for posting. I have owned a t4 for the last ten years and love the machine. The series shows the commitment to your product. Thanks again.
Hi Jeff, thank you so much for your kind words, keeps us going with these live classes! Glad you like your T-4 and that it keeps spinning! Did you know that diamond wheels are now available for it if you'd like an upgrade? 😉 Stay sharp!
Good point about using edge "trailing" with a step sharpening angle instead of edge "leading". The motor on the T-8 is very strong and can easily flip the blade back towards you if edge "leading". And, it could even stop the motor if the blade jams between the stone and the universal support. It happened to me so suddendly that I was stunned. Thankfully, the blade did not flip back into my body and there was no damage to the SG-250 stone. An experience regarding lower sharpening angles!
You are right, and sharpening pressure also plays a role here. Did you see the updated MB-102 Multi Base with the new mounts for the universal support that lets you sharpen knives edge trailing much more freely? If not, check it out: tormek.com/en/products/accessories/mb-102-multi-base
Thank you Sebastian and Wolfgang!
Thank you Plakor, time flies, there is much more to say. There will be sure a part three ;-)
Great as usual. Still saving up for my T-8, I can't wait
This was really helpful! I have been sharpening my steel with the t4 since 2009, and bought a t8 in 2019 because of a demo I have seen where one of your colleagues lifted the entire machine by a chisel while running. For the knifes I actually bought a second jig and use two of them to maintain the grinding angle at the tip, this really helped me and my perfectionist brain.
Glad to hear! :D hope your T-8 is satisfactory too :) Stay Sharp!
@@TormekSharpening Absolutely, I couldn't imagine life without it.
It took me a long time to get through this video. I kept pausing it and trying. At the end I'm doing much better. Thank you very much.
You are welcome Steven. Glad the video helped you to improve your sharpening-skills.
Stay sharp!
Very good!! Thanks
Thank you 😊
/Malin at Tormek
Jim hello from California
Hey guys I bought a T8 about eight months ago and I’ve been really happy with it but there’s a newbie mistakes I seem to be making when I’m just sharpening a normal kitchen knife. I seem to be straightening out the curve on the belly of the knife close to the tip. I’m lifting the handle straight up not following the curve which is what I thought I was supposed to do but I could be wrong any advice would be very appreciated. I sharpened a 6 inch chefs knife and it seem to take the belly out of that more than any of the larger ones. It’s very sharp it just took the curve Thanks
I got the Japanese Waterstone also and like the third time I use it the blade was already so sharp and I just wasn’t paying attention and I caught edge. It still works fine it just has a nick. I did a utter a few, colorful metaphors however.
Hej Darren, we are happy you like your Tormek T-8! It is hard to give you tips without being able to watch your sharpen. Especially at the tip you should try to follow the curve when lifting. Watch our videos and try to copy the movement. Practise some more and we are sure you will be fine soon! 🤞//Stay Sharp!
Advanced -> starts with the most basic terminology
But still, some good stuff after that. Appreciate the time you took with those videos!
Haha yes, you have to start somewhere! There will probably be an even more advanced episode in the future, stay tuned and stay sharp! :)
Great video, really good content. Many thanks for sharing
Thank you Rupert! Glad you enjoyed it. Stay sharp!
Hello 😊 thank you for getting to the fine details. Something i do to keep the bur small is to switch sides often. Do you see a problem with this? I don't have a Japanese stone but i think doing this with the Japanese stone and edge trailing you will get an extremely sharp edge also when you use the leather wheel like this. One question though is that on the first knife video you said the leather paste was equal to 3000 grit but also said that the particles are 3 micron which i think is 8000 grit?
Can you compare/contrast the advantages/disadvantages of a stone wheel machine like a Tormek, versus a tool/approach that uses abrasive bands, and the convex edge they produce?
Hej David, This is a very complex question. Just take in considoration that a band grinder produces heat compared to a water cooled System like Tormek. There are a few tools which need a convex bevel, they have the task to split the material. You get a much finer edge with a wet sharping system comparet to a band grinder. These are two different tasks, grinding is taking away material, sharpening is to creating an apex of high quality. Both methods has their own task, but you cant compare it. I hope this answer helps you. stay safe and sharp!
All of this sharpening advice is fine 🙄 , but what I really need is advice on is convincing my wife to let me buy a T8 !!!! Could you please do a video on that 😉🤣. Great video thanks. Subbed
Haha That's not always the easiest thing to do 😅 But in general everyone in a houshold benefits from never having a dull edge in the house, ever again (seriously, for life)! 😎 Glad to have a new subscriber, make sure to tune in on tomorrow's live on sharpening moulding knives 🤩 Stay sharp!
1. Sharpen a knife
2. Slice unsupported tomato 🍅
3. Tell her you can do better, and ask if she's interested
4. Buy the Tormek,
5. Stay quiet about the price!
6. Make your madam happy ;D
Every household benefits from sharp cuttlery and quick efficient food making.
No convincing should be necessary.
Also I have a long slicer knife where the serrations are convex rather than concave like you demonstrated. Any ideas how to sharpen. The back is flat like you showed.
Hej John, I´ve never came across a concave serration. Can you please send me a picture. to support@tormek.com. The back is easily sharpened flat on the outside on the stone as shown with very little pressure, just to get rid of the mushroomed tips. For the other serrated side I would appreciate a picture to give you a answer. Hoping to hear from you, stay safe and sharp!
@@TormekSharpening I took some pictures this morning. The knife is an older Wusthof Super Slicer. Sending soon
Thank you very much for sharing. Well worth watching. The only problem I have had in two years with my T8 was my scraper in the sump escaped and I can't find it. First week I had it and it ran away.
Hej Steven, we are glad you like the video and are happy with your Tormek T-8 🤗Stay sharp!
Great video guys thanks a lot for all the great info. I was really looking forward for the trick on how to sharpen a recurve knife, I hope you can cover it on other video.
Thank you! We'll take that with us for the next advanced knife sharpening live class :D
Great video and as always very informative 👍 will there be a self-centering knife jig for us more advanced users in the future? Thicker knives cannot be centered in the current jigs (the edge being to far offset from center in the static part of the jig) and therefore produce uneven angels and bevels. This is very frustrating... If not then maybe you can provide the standard svm45 jig with different depths on the static side to accommodate more blade widths?
Keep up the good work!
Thank you for the kind words! Yes, we are very aware of this issue 😅 Who knows what the futuremight hold? 🤔
Stay sharp!
Maybe the universal support could do the trick for advanced users? :)
@@Owieczkin how do you mean? The jigg is needed to hold the blade and control the grinding distance and angle. You can do it freehand but it it is alot harder to get even results.
@@couzcouzify put the blade on the universal support, get the angle right, put some block (wooden maybe) behind the blade, and grind away
@@Owieczkin that is one way but it seems difficult to get an as even result as having the jig. I do do a fsor bit of freehand but a jig would be a really nice addition. Your way seems easy if you are only repeating an angle or not doing complex blade shapes.
I love your guys shows . I own a T-8 and proud of it . Will you guys do a video on how to sharpen a Kukri knife a 10 " blade it's almost 1/2" thick over all 16 " Thank you.. Alan
Thank you Alan! We might be taking a closer look on recurve knives in our next advanced knife sharpening live class, so stay tuned, and stay sharp! :D
By 'toothy" I am asking about the micro serrations that some sharpening people claim cut things like tomatoes better because the start of the cut is like using a serrated knife at a microscopic level. I have always honed to get a mirror like finish with all burr and any micro serrations removed. Your thoughts.
Definitely check out "Dual grit" method. It's the most advanced techniqe rediscovered by The Home Slice ;)
Hej John, this is a philosophical question, I dont like the microserration, just makes a lot of more work, you distroy your cutting board, and at the end with a perfect sharpened knife you slice tomatoes easily with a nice cutted skin compared to the mostly "sawed" skin, it´s also a question of the optics. Most like the serrated type , because the knives they otherwise use are dull. From a chefs perspective, a clear no to serrated knives for tomatoes.
If you want to keep the micro serration, maybe you can grind them with a fine diamond rasp?...
To keep the microscopic bevel you achieve through sharpening helps for sure to cut in the skin of the tomatoes, but when it brake, and it will sooner or later, you end up with micro particles in the food... and the knife gets dull very fast and isn´t much a good knife for other tasks.
@@TormekSharpening Thanks for your insight. I have always been on the polished no burr side of the discussion for the reasons you mention. I have come to the conclusion that it is futile to argue with those that like micro serrations. Luckily for me not one customer has ever asked about it.
Howdy gents. I just purchased a t8 and I would like to know how I can sharpen a Katana sword?
Hej, We sharpened a while ago one, the katana edge on the front you have to test if the knife jig KJ-45 is able to clamp on the blade - slightly diagonally, or free hand. Depending of the length of the sword you may use the US-430 Universalsupport and supposingly a second KJ-45 to get an even bevel over the whole lenght.
//Wolfgang
Hello from Annaba, Algeria, thanks for all the knowledge that you are providing on these videos.
I have an issue with the stone grader SP-650, the coarse side is now glaze and does not work when i try to roughen the SG-250, so do you have any tip on how to restaure this coarse side?
Hej Abdelkrim, You can't restore it due it's so hard. The best and efficient way to use the SP-650 Stonegrader is to use it over the edge. You can see it here how it´s used. th-cam.com/video/R2ifZQOJA7k/w-d-xo.html Stay safe and sharp!
Thanks for the reply, i'll use it this way.
Can you thin out japanese knifes with the tormek?
Hej Daniel, for that task you'll need a slow band sander. The most japanese knifes are quite thin right from the beginning and would weaken the blad. Those thicker blades have a wide bevel and this has to be sharpend and sharped with a band sander, then the cutting bevel itself is then sharpened with the Tormek.
who made the work bench in the back where all the wheels hang en the knives are on ?
We got it from a swedish company P-Lindberg: www.p-lindberg.se/varor/verktyg-och-verkstad/inventarier/arbetsbankar-och-skaap/arbetsbank-213-cm?gclid=Cj0KCQjw-NaJBhDsARIsAAja6dOjiyoQhPcA0c2uW_fooRBmNgzMAxoJf2x4lGdvBwH8zltlfJsHUOkaAgJJEALw_wcB&gclsrc=aw.ds
@@TormekSharpening gone try to find one like that overhere
What about the Rock Hard felt wheel for deburring?
Hej Derek H, there are different methods for deburring. The Rock Hard ones are very hard, that's like a sharpening stone, the paste doesn't penetrate the sureface as it should. Normal felt wheels are use with higher speed when the friction generates heat to meld the different coloured / grid wax polishing pastes, you'll need for each paste another felt wheel. But these doesnt work on the Tormek, due the slow speed which doesn't give you the friction and heat. /Wolfgang
Deburring works excellent with the LA-220 Leather Honeng Wheel and a bit coarser with the CW-220 Composite Honeing Wheel. Even the JS-250 or JS-200 Japanese Waterstone works fine with a light strope on the Leather Honing Wheel, depending on the quality and steel properties. / Wolfgang
I read they don't use paste. They use a 1 micro, or .25 micron diamond spray on the felt wheel, using the tormek T-8
My tormek T8 gets hot after a few hours work. Is that normal? The spindle of the motor is too hot to touch
Hej KJMD, could you please contact our service-department via service@tormek.se on this? Thank you! //Tormek
Can I sharpen a single bevel knife on tormek t-4?
Hi Damian! Sure, that's no problem at all. You just sharpen the bevel side and then go straight to honing (on both sides). Some single bevel knives (mainly japanese kitchen knives if i remember correctly) are to also be sharpened flat on the entire bevel-less side. In that case you can do that using the MB-100 Multi Base with a diamond wheel, and put the entire bevel-less side flat on the side of the diamond wheel. But make sure to check how your specific knife is supposed to be sharpened first, otherwise it might become an expensive experiment 😅
You need to invent the skate sharpening tool!!
Hej G Cruishank, right, we get this question very often even from skier. But skaters want a hollow grind that only the edges cut into the ice and this is not possible with a Tormek, you need a very thin and specific sharpening wheel.
I hope I could answer your question. /Wolfgang
@@TormekSharpening Yes, thanks Wolfgang, I figured it would be very difficult given the speed and shape of those pro skate sharpening machines. Cheers!
Do you ever concern yourself with the belly of the knife. If so how would you set it up? Could you even do it with a tormek?
Hej Steven, to sharpen the belly of the knife, you lift the handle and somtimes - depending of the shape - you make a up and outwards movement witht he handle as shown in the Live Sharpening Class Part 1.
To clamp the jig I prefer when the belly has a strong curve to go more or less into the belly and close to the radius which makes it easier to get a nice and even bevel on the knifes belly. Also shown in this part.
Stay safe and sharp /Wolfgang
Will you in the future release the diamond stone with a more rounded edge?
There are no such plans, but an interesting thougt. Hope you enjoyed the episode! :)
knifegrinders.com.au sells CBN wheels with round edges for the Tormek machine. That site is also a wealth of information on using this machine.
😭 notice you use the magnets from your water reservoirs. It only took me a month to lose mine and you seemed to have an abundance of them. Life is not fair. 😭
Oh no. You could contact your reseller if they have one to sell to you 😉
Why do these videos need to be monetised? Theyre reference videos for a pricey tool with pricey attachments
I’m certain they didn’t mean to hurt your feelings.
"not use a knife on frozen foods" yet there are knives manufactured for frozen foods. Is it possible to better explain this assertion and what distinguishes a frozen food knife?
Thank you for your comment. We will put that on the wishlist and see how and when we can cover that topic.
Stay sharp!
Ad 47:15 sharpening doctor needs a good cream for those hands, nobody wants to see those ruined ;)
😀 How nice that you care about Wolfgangs hands. I will let him know!
Stay sharp
the guys are really droning for a long time. i think you need to give very short answers, not too comprehensive
Thank you for your feedback. Our sharpening-pros have so much knowledge they like to share. 😀 Therefore the answers might be long some times. Plus: we get really good customer feedback on the in-depth-infos. 😉
Stay sharp!
Tanja from Tormek
I like the dept of their answers, enough short answers on the net.