Kitchen Knives

Guidelines shown below are for Included Angles (⍺).

Secondary Bevels are achieved during the deburring step..

If you want to get truly sharp, KnifeGrinders has a really good method and has adapted the Tormek system to these wheels. He's been nice enough to provide pictures.

Jan Svancara posted a design for using a knife sharpening platform in 2015 on the Tormek Forum. This is certainly worth reading, and there are also pictures of this in the jigs section.

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, so I recommend this over the one I'd previously created.

General Guidelines
Type Notes
Bread Knife
Hone the non-scalloped side of the knife.
Butcher Knife 40º
Chopping Knife 30º
Clever 50º
No secondary bevel for these blades.
Filleting Knife 15º
No secondary bevel for these blades.
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 25º

Use same angle for both setting the apex angle, and for edge-leading honing (up to 8,000 grit).

Deburring Guidelines
Type 1st Deburring 2d Deburring Notes
Angle Grit size Angle Grit size
Harder steels -0.1º to -0.3º
3 to 6
3º to 6º
0.25 to 0.5
Edge Angle Stropping - for steels which are brittle, have high hardness, are high carbon or carbide steels.
Softer steels
3 to 6
0.4º to 2º
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

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