Kitchen Knives

Guidelines shown below are for Included Angles (⍺).

If you want to get truly sharp, Dr. Vadim Kraichuk with KnifeGrinders has a really good method and has adapted the Tormek system to these wheels. The KnifeGrinder method is one that is proven, and has great tools to assist with making it easy.

CB created an excellent USB Projection Calculator which can be used to calculate the settings you will need to use with the Tormek knife jigs. His calculations have been vetted for accuracy to the sub-degree level.

General Guidelines
Type Notes
Bread Knife (use these instructions : Serrated Edge Knives)
Butcher Knife 40º
Chopping Knife 30º
Clever 50º
Filleting Knife 15º
General Knife 24º
Could be anything up to 35º, however Dr. Vadim Kraichuk at KnifeGrinders recommends 24º. Given his vast experience and testing data, this is the recommended value.

Vadim posted a great analysis titled, "Edge Stability in Butcher’s and Kitchen Knives as a Function of Edge Angle and Initial Sharpness" on the BESS EXchange.
Paring Knife 24º

Deburring Guidelines
Type 1st Deburring 2d Deburring Notes
Angle Grit size Angle Grit size
Harder steels -0.2º
3 - 6 µm

0.25 - 0.5 µm
Edge Angle Stropping - for steels which are brittle, have high hardness, are high carbon or carbide steels.
Softer steels
3 - 6 µm
1 µm
High Angle Stropping - for steels which are tough or ductile, have low hardness or low carbon, or are fine carbide.

Grit size measured in µm (aka, microns)

Notes & Comments
Information regarding Grindstones

Tormek is a copyrighted logo of Tormek AB. Its presentation on this site is used to help the user quickly understand when specific Tormek tools, jigs, or setting are being used. For specific information regarding Tormek AB, or its products, please refer to the