T-2
T-2 Pro Kitchen Knife Sharpener

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Tormek knife sharpener Tormek With over 40 years experience in sharpening, Tormek of Sweden has now developed a new knife sharpener, especially designed to meet the professional’s demand for sharpness and user friendliness. You get sharp knives, just when you need them!

With Tormek T-2, you get professional grinding. The concept is a further development of the whetstone, which in combination with an innovative guidance system (patented) enables you to have full control of the sharpening.
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Specifications
MODEL PRODUCT
CODE
DIMENSIONS
D x W x H (mm)
DUTYGRINDING
WHEEL
MOTORNET WEIGHT
(kgs)
GROSS WEIGHT
(kgs)
PRICE
£
T-2 Pro 5TORT2 210 x 240 x 28530 min/hour120 rpm
torque 8.4 Nm
Industrial single phase
120 W (input)
230 V/50 Hz
6.3 7.2575


Features
  • Quick and easy set up
  • Professional sharpening
  • Always a constant angle
  • Diamond Wheel – for highest sharpness
  • Composite Wheel – for polishing
  • Full control of the knives
  • Speedy sharpening, one minute is enough
  • Maintenance free
  • Silent running, 54 dB
  • 10,000 hour life
  • New 8-year warranty
    (2 years when used for professional sharpening service)


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.



STURDY HANDLE


Makes it easy for you to move the machine when needed.
ADJUSTABLE EDGE ANGLE

You can easily set your angle to suit the type of knife or usage. A larger edge angle gives a stronger, more sustainable edge.

SPECIALLY DEVELOPED COMPOSITE WHEEL


With integrated polish that removes the burr.


Accessories
ACCESSORY PRODUCT
CODE
DIMENSIONS
(mm)
NET WEIGHT
(kgs)
PRICE
£
Diamond Wheel Coarse 200 KSD01 ∅ 200 × 401.5 146
Diamond Wheel Fine 200 KSD02 ∅ 200 × 401.5 137
Honing/Composite Wheel KSC01 ∅ 160 × 301 50


Sharpening AnglesManufacturer'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.
View Product Demonstration

Video: Getting started (3:30)
Short video showing how to get started with your Tormek T-2 knife sharpener.
The video also explains how you sharpen along with other tips.

Video: Removing the grinding wheel (0:17)
Short video showing how to easily dismount the grinding wheel on the Tormek T-2.
FAQsHow big a knife can one sharpen?
You can sharpen knives which are 14-60 mm (9/16"-23/8") wide with a thickness of maximum 3.5 mm (1/8").


How long does it take to sharpen a knife?
Assuming you sharpen the knife to the previous edge angle (recommended) the work is done in a couple of minutes, including honing and polishing on the honing wheel. Thanks to the clamp, it is easy to sharpen – the knife is not mounted into a jig, which saves you time.

Why does a Tormek sharpened knife last longer?
Thanks to the high accuracy, no unnecessary steel is removed, and your knives will last longer.

Do I need sharpening experience to use the Tormek T-2?
No, it is built so everyone can learn to sharpen quickly.

Which edge angle should I have?
Generally, a small cutting edge cuts better while a larger edge angle is stronger and lasts longer. For example, a knife used for meat should have a larger edge angle than a thinner filet or vegetable knife. The steel's properties also influence what is appropriate. A high quality blade generally stays sharp longer at a narrower edge angle than a blade of lower quality.

What is the difference between shaping and sharpening?
With Tormek you sharpen the whole bevel, compared to a bench stone or a sharpening steel which only sharpens the very tip of the edge. It is possible to touch up the edge a few times with a sharpening steel between the sharpenings, but the edge angle increases each time and eventually you need to sharpen the whole ground face. With the Tormek T-2, you always grind the whole bevel, but with minimal steel removal. Thanks to the high accuracy, no unnecessary steel is removed, and your knives will last longer.

Is there a risk that the steel gets heated and damaged?
Tormek T-2 sharpens with a slow running diamond wheel which is gentle on the steel, compared to conventional sharpening machines, which often use high-speed abrasive belts that generate more heat.

Can I place Tormek T-2 in the kitchen?
The machine is small and can be conveniently placed adjacent to the kitchen, which means you always have the sharpening nearby. Note that it should not be in environments with cooking fumes, as particles can clog the grinding wheel.

Do I need any safety equipment?
No. The machine runs at a slow speed and is safe to use. It is designed so that everyone in the kitchen feel safe using it.

Downloads

T-2 Leaflet

T-2 User Instructions

Related Products



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