Knife Sharpening, Jig SVM-45

The Tormek original grinding jig SVM-45 is suitable for all kinds of knives; household knives, chef’s knives, handicraft knives and knives for hunting and fishing. It also works with carver’s draw knives. The jig rests freely on the Universal Support so you can follow the curve of the blade.

(For knives with long and thin blades, see SVM-140.)

A Durable Edge

Compared to grinding methods where you quickly pull the knife through a knife sharpener or sharpen it by using a honing stone, the Tormek knife jigs restore the blade to its original and optimal edge angle. So you do not just sharpen or hone at the very tip of the edge, as you do with honing stones or with a sharpening steel, which causes the edge angle to increase unintentionally. After a few sharpenings by hand, the edge sooner or later will need to be restored to the correct edge angle.

A sharp edge

A sharp edge.

The edge is worn and blunt

The edge is worn and blunt.

After honing on a bench stone the edge is sharp again, but with an increased edge angle

After honing on a bench stone the edge is sharp again, but with an increased edge angle.

After another period of use the edge is blunt again

After another period of use the edge is blunt again.

Another honing sharpens the edge to a still larger angle

Another honing sharpens the edge to a still larger angle.

The edge is now re-ground with Tormek to its original shape

The edge is now re-ground with Tormek to its original shape.

Kind to the steel

Since the edge is continuously cooled with water, there is no risk that the steel will become overheated and lose its hardness. You remove the minimum amount of steel so your valuable knives will last for a long time.

Superior sharpness

The jig rests on the Universal Support and gives you full control over the edge angle. The burr that develops during sharpening is easily removed on the Tormek Leather Honing Wheel where it is polished to a razor edge. You get a superior sharpness that will last longer.

Edge angles for different usage

You can set a suitable edge angle by using the Tormek AngleMaster that comes with the machine. A knife for cutting meat should have a larger edge angle then a knife for cutting vegetables. A small edge angle (25°) will cut easily but it will also be more sensitive to wear and damage. A larger edge angle (40°) will give a stronger and more durable edge.

Recommended Edge Angles

Design
SVM-45 design

The jig for knife sharpening comprises an adjustable clamp (1) for holding knives of any thickness and an adjustable stop (2). You adjust the jig to the knife thickness with the screw (3) and lock by tightening the knob (4).

The Universal Support is normally placed vertically for knife sharpening towards the edge. Short knives can also be ground away from the edge with the Universal Support placed horizontally.

Min. blade length 60 mm (2 3/8").

PDF Knife Jig SVM-45 Instruction.

PDF SVM-45 Parts breakdown