KOI Knives Sharpening | How to sharpen knives with the TORMEK T-4 Sharpening System

Koi Knives head sharpening guru, Joao Sundfeld, takes you through the knife sharpening process using the Tormek T-4 Sharpening System.
To view our local Australian chef knives visit here: koiknives.com/
We have also just released an Australian collection of tough knives with native wood handles. See them in action here: bigredknives.com/
If you have any questions about our personal experience with the Tormek system, don't hesitate to reach out to us at: [e-mail]
Have a Knife Day!
DISCLAIMER: We are not sponsored or affiliated with Tormek, we are just big fans of their products.

[@petrokey]

Thanks!
Actually noticed that the grinder wheel is bumping. Suppose tormek should have a tool for repairing the stone ..

[@HrWisch]

They do.

[@FinalPiece]

Awesome work 👍

[@danhanna802]

Well done

[@jonathanwesselman1575]

For better results high speed buffer with either green or white compound

[@davidruiz5383]

amazing work, I have a used Tormek 4 and have dull knifes that I can not sharpen them like you. I just starting to learn. I noticed that you first grind the stone to 230 grits and then went to 1000 grits (checked for burr on one side and check for burr on the other side) and apply mineral oil and paste to honing wheel. is that the process. Hope to hear from you. Thanks

[@aarononeal5421]

Yes David that is correct

[@petrokey]

Yes, actually this is a process recommended by tormek

[@Jay-ye1up]

You have to grind until you hit the apex of the cutting edge. If you stop before then youll never see sharpness. Also if you increse your stropping angle on the leather wheel to high you will round over the edge making it blunt.Hope that helps

[@mikex691]

Best tormek video. You did a great job !!

[@davidruiz5383]

I notice that you sharpened the knife on one side only when using the leather strap, why is that? thanks

[@La_sombra_de_la_luz]

Primero debería haber quitado las manchas de óxido. Hay piedras especiales para quitar el óxido del acero.

[@thomassmith7226]

At the 3:59 sec of your video it doesn't look like you are set on 200, looks more to me like 205.

[@sc00zy]

Strange manner of sharpening.... and the stone needs to be corrected wobbling like crazy!

[@RoelGeys]

Your stone is not centered correctly

[@augustwest8559]

The knife looked like something that should have a 30 degree edge.
Chopper not a slicers

[@MrBayeasy]

That's a common misconception with knives of that shape. However, it looks like a hybrid bunka type knife unless that belly came from uneven sharpening of the blade. You could be right about it being a chopper, but considering the profile I would say it's supposed to be something along the lines of a up and down/prep style knife but with a bit of a belly to enable some rocking should you need it. The metal behind the edge also doesn't look thick enough to be intended as a chopper, at least not heavy chopping, if used like this the blade could develop chipping due to it being too thin for that kind of work. If we're being honest the way he was flicking his finger over the edge I don't even think the blade was all that sharp, if you do those motions as aggressively as he is with a really sharp knife your going to be on your way to the hospital. I do like his attention to detail to try and remove the staining the customer let accumulate. It didn't seem like a really efficient way of doing it, but it was nice he did.

[@ehsfrac]

If the measuring tool touches the bevel and not the flat side, then you have to divide the angle in two, so I guess this knife will have a 30 degree edge.

[@dandydonslife9869]

Well done, there is more ways to catch a fish.

[@meleader]

Just get on with it! Too much viewing time is wasted.

[@ToreDL87]

Yeah no mercy to viewers anymore its just blablablablabla for longer video format. End result greedy CC gets punished with dislikes and nobody watches.