Give your kitchen an edge – with sharp knives!
Knives are found in every kitchen and are used in the creation of nearly every dish. Sharp knives are safer and more effective – a knife that tracks exactly where it is supposed to reduces waste and improves efficiency. By having on-demand sharpening on site, you’ll save time, money and your knives. But maybe most importantly, sharp knives are a lot more fun to work with!
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.
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.
Sturdy handle
Makes it easy for you to move the machine when needed.
When working in a commercial kitchen, time is one of your most valuable assets. Hand sharpening on whetstones is a time-honored tradition trained chefs use to keep their knives functionally sharp. The problem is that it is time consuming and difficult to achieve precise and repeatable results. With the Tormek T-2 you will get a professionally sharpened knife in a minute. You set and lock your desired edge angle and have consistent sharpening every time.
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.
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.
No, it is built so everyone can learn to sharpen quickly.
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 high accuracy, no unnecessary steel is removed, and your knives will last longer.
Often you do not know that the steel has become overheated during sharpening, but it results in the knife becoming dull more rapidly. Compared to conventional sharpening machines, which often use high-speed abrasive belts that generate more heat, the Tormek T-2 sharpens with a slow running diamond wheel which is gentle on the steel.
Commercial Kitchen Company – Springwood & Bundall QLD
Medhurst Equipment – North Hobart TAS
Petra Equipment – Lansvale NSW
The Sharp Shop – VIC
Get it touch now for more information or to arrange a free on site demonstration.
