Knife Sharpening Classes
Watch the Tormek Live Sharpening Classes on knife sharpening and become a real pro!
Knife Sharpening
Learn how to sharpen knives like a pro - quick and easy!
- Knowledge
- How to Sharpen Your Tools
- Knife Sharpening
Quick, easy, and precise sharpening
The Tormek knife jigs and angle guides enable you to restore your knife blade to its original and optimal edge angle - and sharper than when you got them! You'll get symmetrical, even, and clean bevels that meet up in a razor sharp apex. When you no longer get the sharpness you need by realigning the apex with a sharpening steel or honing rod, you can resharpen and reestablish the bevels to the intended angle for your knife with your Tormek machine.
A durable edge
With the Tormek knife jigs and angle guides, you are in full control and get a consistent bevel and angle along the entire knife blade. If you resharpen the knife to its original edge angle, you avoid removing an unnecessary amount of steel, making the sharpening very efficient. It also minimize wear on your knives and you will love the feeling of always working with a really sharp knife with the ideal edge angle.
You don't always have to resharpen your knife. Often it's enough just touching up the edge with your Tormek honing wheel, a sharpening steel, a honing rod, or manual whetstones. Just keep in mind that the edge angle will unintentionally increase a bit each time. After a few touch ups you need to restore and resharpen both the entire bevels to the intended edge angle.
From sharp to dull, to sharp again
- A sharp edge.
- The edge is worn and blunt.
- After honing on your Tormek honing wheel, a whetstone, or with 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 and edge angle.
Knife sharpening angles - Manufacturer's recommendations
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.
Which Tormek for knife sharpening?
Are you curious as to which Tormek machine is best for your knife sharpening needs? Check out this buyer's guide where we let you know which Tormek is right for you!
Getting started with kitchen knives
Do you want to have razor sharp kitchen knives quick and easy, and nothing else? Check out this getting started-video for the Tormek T-1 Kitchen Knife Sharpener - the first real knife sharpener for the home chef!
Gentle on the steel
Due to the ability to set an exact sharpening angle, and the low rpm, Tormek machines remove a minimum amount of steel. This also ensures you never overheat and detemper the steel in your precious knives. On the Tormek water-cooled systems, the edge is also continuously cooled with water during sharpening. This is required when sharpening with grindstones and acts as a lubricant.
Superior sharpness
When resharpening a knife, something called a "burr" is created. It is residues of the metal you have ground away that collects at the new apex of your knife on the opposite side you last sharpened. To get a truly sharp knife with a durable edge you need to remove the burr, or "deburr" your knife, and polish your new bevels. Both deburring and polishing is easily done on the honing wheel, which provide the real razor sharpness if the previous step of sharpening has been done correctly. You'll get a very nice edge that will last longer.
Best way to sharpen a knife
The most asked question about knife sharpening is of course: What is the best way to sharpen a knife? And the fastest answer is; it depends. Factors such as the knife's purpose, material, and the type of grinding stone you use, all play a role in determining the best sharpening method.
While there is no right or wrong when it comes to whether you use edge trailing or edge leading as technique, Tormek recommends edge leading for knife sharpening on our water-cooled sharpening systems such as the Tormek T-4 and the Tormek T-8. The edge leading technique gives you better control over the sharpening, works faster and you’ll get help from the water to see if you are parallel with the stone. Edge trailing comes from the tradition of hand sharpening where it’s easier than edge leading. This technique can with advantage be used with grinding stone with finer grit, such as the Japanese waterstones or a diamond wheel with extra fine grit. It creates a bigger burr that can be a bit tricky to hone off. If you want to know more details about knife sharpening, watch this episode of Tormek Sharpening Class
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Edge angles for different types of knives
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. However a small edge angle of 24° will cut easily but it will also be more sensitive to wear and damage. Lastly, a larger edge angle of 40° will give a stronger and more durable edge. To easily set a precise edge angle when sharpening a knife, we recommend using the KS-123 Knife Angle Setter. With three simple steps you get professional precision.
Down below we suggest some edge angles for different types of knives.
Recommended Angles for Knife Sharpening
Woodcarving Knives
For woodcarving knives we recommend a total bevel angle of 20-25° to balance sharpness and durability. This angle allows for precise, controlled cuts while maintaining edge strength to resist wear, especially when working with hard wood types. It also provides a versatile edge suitable for different types of wood, making it ideal for a range of carving projects.
Slicing, Filleting and Paring Knives
For slicing, fileting, and paring knives we recommend a total bevel angle of 25-30° for durability, edge retention, and versatility. This angle provides a stronger, more resilient edge, which is important since these knives often handle tougher cuts, like slicing through meat, fish, and sometimes even bones. A slightly steeper angle reduces the risk of chipping, which is particularly important for knives that encounter hard surfaces or bones.
Knives for Butchers, Chefs and Kitchens
Butchers’, chefs’, and kitchen knives in western style knives usually have a recommended total bevel angle of 30-40° for durability and long-lasting sharpness. However, for some Japanese knives that are made of a harder kind of steel, usually sharpens with a recommended lower angle: about 25 ‑ 30°. These angles are suitable for handling various kitchen tasks, from chopping vegetables to cutting through meat and bones, making the knives multipurpose and reliable in a busy kitchen setting.
Hunting and Sporting Knives
Hunting and sports knives are recommended to have a 30-40° angle for durability, strength, and versatility. This angle provides a tough edge for handling tasks like chopping and skinning, resists chipping, and is easier to maintain in the field.
THE RIGHT Sharpening ANGLE RIGHT AWAY
A gut feeling is good, but a precise sharpening angle is even better. With the KS-123 Knife Angle Setter you can set the exact angle in three easy steps, even on knives with tapered blades. The calculations to find the right angle are based on precise geometric measurements, so this analog angle setter is always accurate.
Sharpening long knives and cleavers
Sometimes your regular Universal Support just doesn't cut it. It might bee too short lengthwise or hightwise. With the US-430 Extended Universal Support you can sharpen both longer and taller blades, such as long knives, cleavers and machetes. Like our other Universal Supports, it has the Micro Adjust with a scale for precise setting of the angle.