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Important points to remember before you start
Always clean and dry the knife before sharpening. The grinding wheel's performance may
be affected by food residue or other contaminants.
Upon first usage, the diamond wheel will seem aggressive and will give a rough surface.
After a short break-in period, the diamond crystals on the wheel will stabilize to a uniform
level and provide a finer surface. This normally takes between 2–5 grindings.
If necessary, clean the grinding wheel with a nylon brush. Always store the machine in a
dry place.
The Tormek T-1 Kitchen Knife Sharpener is delivered fully assembled. The only thing you
need to do is read the instructions and plug it in. Good luck with your sharpening!
Instructions for sharpening and honing
1. Set the desired edge angle
SUGGESTIONS FOR EDGE ANGLES
20 – 30°
25 – 40°
25 – 30°
Which edge angle should I use?
In general, a small edge angle is better at cutting, while a larger edge angle is stronger and
lasts longer. For example, a knife that will be used for meat should have a larger edge angle
than a thinner fillet knife or vegetable knife. The composition of the steel will also affect
which angle is most suitable. A high-quality knife blade, even with a smaller edge angle,
generally retains its sharpness better than a lower quality knife blade.
Japanese knives are sharpened with a slightly smaller angle compared to European knives.
Some knives are only sharpened on one side. In which case, 20–25° is a suitable edge angle
for that side.
You can typically get details about the recommended edge angle for your particular knife
from the knife manufacturer.
8
15° setting results
in 30° edge angle.
Tip! Save time by always sharpening
the knife to the same edge angle.
You will remove the least amount of
steel during each grinding. Plus, your
knives will last longer!
15° 15°
30°
Example of angle setting
and result: A common angle
for kitchen knives is 30°. Set
the indicator to 15° sharpening
angle, which results in 30°
total angle on the knife.
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