Sharpening Handbook

Sharpening Handbook - Kitchen Knives

Because sharp enough
... usually is not.

Guidelines shown below are for Included Angles (⍺).

I've not found value in adding micro/secondary bevels to pocket knives, so that is not recommended here. If the sharpener wants to add one, an additional 2º should be sufficient.

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's USB Projection Calculator is recommended for calculating setup for Tormek knife jigs. (The simpler Projection Calculator is also still available.)

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
Type	Angle	Grit size	Angle	Grit size	Notes
Harder steels	-0.2º	3 - 6 µm	5º	0.25 - 0.5 µm	Edge Angle Stropping - for steels which are brittle, have high hardness, are high carbon or carbide steels.
Softer steels	0º	3 - 6 µm	1.5º	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

Online Calculators that can be used for sharpening knives.

Research Articles, Other Information, and some Final Thoughts

Jigs, Fixtures, & Modifications

Effect of the Chopping Board Material on Edge Longevity

It is a common, but quite bad, practice of drawing the newly sharpened knife edge through a piece of wood or some other media to “rip off” the remnants of the burr. When this is done, the ripped off metal builds up on the front of the slice, and you then drag the rest of the edge through this crud. This crud, together with breaking off of ledges of material along the edge, will roughen the edge and worsen sharpness.
The following scanning electron microscope (SEM) images show the burr on a knife in the 1st image, that was then “ripped off” by cutting cross-grain into a piece of redwood in the 2nd image – loss of the sharp edge is obvious.

Click on either image for bigger size.
Images courtesy Todd Simpson via Dr. Vadim Kraichuk of KnifeGrinders
Key take-away from these photos : don't skip the honing step.

Good videos showing the use of the Tormek Knife Jigs : SVM-45, SVM-100 (no longer sold), SVM-140, and SVM-00:

Jeff Farris - Knife Sharpening with Tormek
Steve Bottorff - Using Tormek Knife Jigs
Tormek Knife Jig SVM-45
Tormek Long Knife Jig SVM-140
Tormek Small Knife Holder SVM-00
Tormek AngleMaster WM-200
Herman Trivilino showing the use of a platform jig
Knife Grinders showing sharpening of knives with convex curves
Knife Grinders showing sharpening of knives with concave curves
Knife Grinders showing how to mounting the pin pivot collar on your knife jig Pin Pivot Jig

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 www.Tormek.com.

About this site Remember : The goal of sharpening is to produce sharp tools, and these tools can injure you if mishandled. Safety measures should be followed to protect yourself and those in your shop. Be sure to read and follow all instructions from the manufacturer, and and utilize proper safety equipment. Never consume alcohol or anything that could impair your judgement before sharpening tools, or using sharp tools. Comments can be sent via eMail to me at SharpeningHandbook@Gmail.com.