Kitchen Knives

Guidelines shown below are for Included Angles ().

The shape of the grind used is a call best made by the tool's use, based on your own experience. Additional notes are available for Grind Profiles.

I've not found value in adding micro/secondary bevels to kitchen knives, so that is not recommended here. If the sharpener wants to add one, an additional 2° should be sufficient. (Additional notes are also available on a different web page for Micro / Secondary Bevels.)

CB's USB Projection Calculator is recommended for calculating setup for Tormek knife jigs. (The simpler Projection Calculator is also still available. This one is web-based and does not require Excel.)

General Guidelines
Type Notes
Bread Knife (use these instructions : Serrated Edge Knives)
Butcher Knife 40°
Chopping Knife 30°
Clever 50°
Filleting Knife 15°
General Knife 24°
Could be anything up to 35°, however Dr. Vadim Kraichuk at KnifeGrinders recommends 24°. Given his vast experience and testing data, this is the recommended value.
Paring Knife 24°
Single Bevel 16°
This is for quality, high-carbon knives. For lesser quality knives, consider increasing to 20°. KnifeGrinders have documented the procedure they use, and also created a YouTube video.

Deburring Guidelines
Type 1st Deburring 2d Deburring Notes
Angle Grit size Angle Grit size
Harder steels -0.2°
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.

Some manufacturers give guidelines for their knives. Those are noted below; however, the guidelines above should be considered.

Manufacturer's Guidelines
Type Notes
Advised Range
Cangshan 32°
Cangshan recommends 16° degrees per side ().
Chroma --
10° - 20°
Fischer-Bargoin --
15° - 20°
Global --
10° - 15°
Korin 24°
20° - 30°
Korin recommends 10° - 15° degrees per side ().
MAC --
20° - 30°
MAC recommends 10° - 15° degrees per side ().
Messermeister 30°
30° - 40°
Messermeister recommends 15° - 20° degrees per side ().
Shun 32°
Shun recommends 16° degrees per side ().
    - Slicing knives
    - Boning knives


    - Standard knives
    - Asian-style knives


    - Kramer knives
    - Miyabi knives
    - Santoku knives
    - Zwilling knives


9° - 12°
9° - 12°
9° - 12°

Notes & Comments

Information regarding Grindstones

Online Calculators that can be used for sharpening knives.

Jigs, Fixtures, & Modifications. Jan Švancara 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.

More Information

Books & Papers

Videos & Presentations

Published Articles

Web Sites

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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