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The Tormek knife jigs enable you to restore the knife blade to its original and optimal edge angle. You do not just sharpen or hone at the very tip of the edge, which only temporarily increase the sharpness – you create an even, durable bevel along the full knife blade.
Wolfgang and Sèbastian from Tormek will be talking about different techniques for knife sharpening. You get to see the sharpening of a regular kitchen knife, a filleting knife and a skinner knife with a big belly. In the program they also answered the most common questions and gave their tips and recommendations in knife sharpening.
When sharpening and honing with the Tormek knife jigs, you are in full control and get a constant bevel angle for the full knife blade. Since you re-sharpen the knife to the same edge angle, you do not remove any unnecessary amount of steel, making the sharpening efficient. Also, it will cause minimal wear on your knives and you will have the benefit of always working with a real sharp knife, sharpened to the ideal edge angle.
If you are used to touching up the knife edge without leaving the workspace, you can use a sharpening steel in between sharpening on the Tormek system, just keep in mind that the edge angle will unintentionally increase after each time. After a few touch ups using a sharpening steel you come to a point where you need to restore and sharpen the full bevel to its intended edge angle.
(1) A sharp edge. (2) The edge is worn and blunt. (3) After honing on a bench stone or by hand using a sharpening steel the edge is sharp again, but with an increased edge angle.
(4) After another period of use the edge is blunt again. (5) Another honing sharpens the edge to a still larger angle. (6) The edge is now re-ground with Tormek to its original shape.
The edge is continuously cooled with water during sharpening, so there is no risk that the steel will get overheated and damaged. Since you remove a minimum amount of steel your valuable knives will last for a long time.
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 which polishes the edge to a razor's sharpness. You get a very nice edge that will last longer.
The ideal edge angle is depending on the type of knife and the area of use. A knife for cutting meat should have a larger edge angle than 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. Below follow some suggested edge angles for sharpening of different types of knives.
You can set the edge angle with the AngleMaster WM-200. For knives with a small bevel, like kitchen knives, it is easier set the edge angle on to the knife blade, you then half the number of degrees to get the same result. Visit the product page to see how it works, you can also see it in the film about the Long Knife Jig SVM-140.
Slicing, filleting and paring knives
Knives for butchers, chefs and kitchens
Hunting and sporting knives
The recommended edge angle of your knife is often written on the knife's packaging. If you don’t find it there you can often find it on the manufacturer’s website. We have created a list where you find the angle recommendations from some “well-known” knife manufacturers. Download the document of knife sharpening angles from knife manufacturers here!
Tip! US-430 Universal Support Extended for sharpening long tools, such as long knives, cleavers and machetes. Length: 436 mm. Height: 212 mm.