Tormek knife -sharp rating

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I have a whetstone. Do I use the wheet? Occasionally. But when my knives are boring, I go to go to the farmers’ market and hand over them to the guy with the sharpening of Stone setup. Yes, it is embarrassing as a food professional. I should really keep practicing on the whetstone at home, but sometimes I want to be a cop-out, okay?

So I was fascinated when I heard about it for the first time Tormek T-1 knife sharpener-It is basically a mini version of what the knife -sharp -kerl uses on the market: a spinning stone on one side with a hone wheel on the other. To try to become more self -sufficient, I tested it for a few months to sharpen many knives, including I confess And Shoe knife. I found the following.

The tests

To test the Toromek, I sharpen a variety of my own knives, including Japanese blades and knives of the west chef.

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Setup test: I followed the manufacturer’s instructions to set up the knife sharpener and set the angle guide to the proposed 17.5 degrees.
Small knife test: I used the Toromek to sharpen a variety of small knives, including peeling knives and Small knife.
Boss knife test: I wanted to see how well the Toromek stainless steel sharpened Kitchen chief knife. I used A Professional edge tester To measure their sharpness before leading through the Toromek. I then made the sharpness of the knife again.
Other knife test: I measured and sharpened a variety of other knives, including a Nakiri and A Chinese gap.
Submission knife test: I love my loner Misono UX10 GyutoBut it got boring. I measure its sharpness, then drove it through the machine and improved it.

What we learned

The Toromek was easy to use

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The use of the Toromek was intuitive. Connect it first, press the switch and the Tormek buzzes to life. Set the sharpness angle by turning a screw that sets its distance from the stone. Then push a knife through the angle guide and you will listen to the spinning sharpen stone. Run the knife back and forth and follow the curve of the blade. Remove the knife and if it has a double forces, turn it over and repeat on the other side. Then run the blade on the Honenstein and make sure that the stone rolls away from the edge of the blade. This requires some finesse because there is no guide to keep the blade in place. I found that I could walk it clean with a firm, steady pressure from my other hand on the flat side of the knife.

A small detail I liked was the integrated grip of the Tormek, which made it easy to get into the memory after use.

It sharpened a good job to sharpen knives

The Tormek sharpened knife without much fuss or stress.

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The angle guide and the rotating stones made it easy to sharpen sounds. But the proof lies in pudding, so it was the sharpness that was the most interested. Before I sharpened it, I tested the sharpness of the knife with a professional edgeent tester. Then I ran every knife 10 times per side over the sharpness stone and repeated this on the Honenstein. Each knife came out sharper, mostly by at least 30%, which is a significant increase and with which I was satisfied.

Variables such as blade material and sloping knives make some knives more to sharpen than others. In my tests, the Tormek successfully sharpened knives of all forms, sizes and compositions. Were you sharp factory level? No, but they definitely cut onions and cut through peppers with less resistance.