CZ859 Tormek Professional Knife Sharpener T-2

The Tormek T-2 professional electric knife sharpener is especially designed to meet the professional's demand for kitchen knives. The concept is a further development of the whetstone, which in combination with an innovative patented guidance system, enables you to have full, safe control of the sharpening with exceptional results every time.

The Tormek knife sharpener is both easy to set up and use, providing a great way significantly reduce the amount of time spent sharpening knives without compromise.

Product features

Dimensions 285(H) x 240(W) x 210(D)mm
Material ABS
Power Type Electric
Voltage 220-240V
Weight 6.3kg
Colour Silver
Quick and easy set up
Sturdy handle makes transportation or repositioning easy
Resilient clamp steers the knife on both sides, focusing the correct angle for the best sharpening results
Adjustable edge angle which you can set to suit the type of knife or usage. A larger edge angle gives a stronger, more sustainable edge
Near silent running in comparison to traditional electric sharpeners: 54 dB
Speedy sharpening - great result in less than a minute
Fine-grained diamond wheel optimized to provide a high level of sharpness and at the same time an efficient steel removal, without removing more steel than necessary
Specially developed composite wheel with integrated polish that removes the burr

Manufacturer's Recommendations:
To ensure you get the best result, when sharpening on Tormek T-2, follow manufacturer’s recommendations for knife edge angles. The recommended angle of your knife can often be found by inspecting the packaging the knife came in or on the manufacturer’s website.

Below are recommendations from some well-known culinary knife manufacturers and links to their websites. Note that most manufacturer guidelines use a single-bevel for measurement.

If the recommended angle is double-beveled, you will have to sharpen both sides of the knife’s blade to half the recommended edge angle.

The sharpness of a knife depends on several factors, one of them is the cutting edge or grinding angle (e.g. 15 degrees on each side, total of 30 degrees). The grinding angle is a compromise between stability (large angle = more stable) and sharpness (small angle = sharper). An excessively small angle gives an initial impression of extreme sharpness, but the cutting edge is very sensitive. If the angle is too blunt, a greater application of force will be required to make a precise cut, and the blade will be more difficult to resharpen.

The cutting base is also a factor, as is the proper handling of the knife (if cutting bones, kernels etc. a knife is not the right tool).

To polish a cutting edge after sharpening guarantees a fine, precise cut when relatively little force is applied. A result of the polishing is a deburred cutting edge and improved sharpness and the structure of the material being cut will be retained. Polishing of the sharpened knife is important to get a perfect result of your knifes edge.

Korin:
Korin knives recommend a 10˚-20˚ cutting angle per side on their Western style knives. For their traditional Japanese knife see their information.
www.korin.com

Shun and Kai:
Shun recommends a 16˚ angle of the cutting edge on each side of Shun and Kai double-beveled knives.
www.shun.kaiusaltd.com

Wüsthof:
“Our sharpening angle for standard blades is 14˚ per side, and for Asian-style blades (Santokus, Nakiris, Chai Daos) is 10˚ per side.”
www.wusthof.com

Global:
“Stamped GLOBAL blades have edges that are razor sharp. To obtain such sharp edges, they are factory sharpened at an angle between 10˚ and 15˚ per side.”
www.globalcutleryusa.com

Chroma:
A Chroma knife should be sharpened to 10-20˚ on each sides depending on knife.
www.chroma-cutlery.com

MAC:
MAC knives have factory edges of 15˚; this manufacturer recommends sharpening their knives at about a 10˚-15˚ angle per side.
www.mactheknife.co.jp

Tamahagane:
Tamahagane edge angles are between 14˚-15˚ on each side. Exeptions may occur.
www.sointuusa.com

Zwilling J. A. Henckels and Miyabi:
“The angle between the blade and the steel should be approximately 15˚ for ZWILLING knives. Santoku knives and all MIYABI and Kramer made by ZWILLING knives need to be 9˚-12˚ always per side.”
www.zwilling.com

Messermeister:
Messermeister Elité and Park Plaza knives have 15˚/side edges.
www.messermeister.com
Starting in 2018, the Four Seasons knife collection now features a 15˚/side edge.
www.messermeister.com

Victorinox:
Victorinox indicates the total cutting angle. Sharpening a Victorinox should be between 30˚ to 40˚ in total. This means 15˚-20˚ on each side.
www.assets.victorinox.com

Fischer-Bargoin:
Fischer-Bargoin recommend an angle of 15˚-20˚ on each side of the knife, depending on the knife.
www.fischer-bargoin.com

F. DICK (Friedr. DICK):
"The knife edge need the right sharpening angle to each other".
Dick recommends 15˚-20˚ angles / side for their DICK Hoof Knives.
www.dick.de

Cangshan:
Cangshan knife edge angles varys a lot by type and line, many of the Cangshan knives are sharpened to an Asian-style 16˚ edge/side.
www.cangshancutlery.com

Mercer Culinary:
Mercer knives vary by type and line. MX3 knives have a 14˚ factory edge on each side. Their Santoku and Nakiri knives have a double-edge blade with a 16˚ angle on both sides. View technical specifications for the specific product.
www.mercerculinary.com

Yaxell:
All Yaxell knives blade edges are ground at a steep 16˚ angle in total (8˚ on each side)
www.ginkgoint.com

Other Knives:
If you want to repeat an existing angle but don't know the right angle of your knife, an easy way is to use a black permanent marker.
Mark the edge of your knife on both sides, set the angle that you think is right on the knife jig, and test to sharpen just once.
Look at the edge and adjust it to the right angle, and repeat this procedure until you get the right angle.
After you got the angle right you sharpen the knife on Tormek T-2 as usual and polish it afterwards.