Pocket 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 pocket knives which get used, so that is not recommended here. If the sharpener wants to add one, an additional 2° should be sufficient. (More 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.)

General Guidelines
Blade Type Notes

Drop Point Blade		 24°
 This is a common blade and is sharpened to an angle which is good when a sharp tool is needed.

When sharpening a Swiss Army Knife (or knives with similar blades), no micro-bevel is added. This is due to the blade's overall thickness being thinner.


Wharncliffe Blade		 40°
 This is a blade often used for scraping actions. Thusly, it is sharpened to a greater angle, and no secondary grind is applied.

Sheep's Foot Blade		 30°
 This blade is sharpened to a greater angle. This is to allow for its use on tougher materials.

(This is sometimes called a "Spey Point Blade".)

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 -0.1° to -0.3°
 3 to 6
 3° to 6°
 0.25 to 0.5
 Edge Angle Stropping - for steels which are brittle, have high hardness, are high carbon or carbide steels.
Softer steels 0°
 3 to 6
 0.4° to 2°
 1
 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

  • Online Calculators that can be used for sharpening knives.

  • Jigs, Fixtures, & Modifications. One of the key ones for this topic is below.

    • 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.

  • Research Articles, Other Information, and some Final Thoughts. Some key ones for this topic are below.

    • 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.

    • Dr. Vadim Kraichuk 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.

    • Polished or "toothy" bevel? An article by Larrin, "How Chipping of Edges Happens at a Microscopic Level" (on Knife Steel Nerds), debunks the idea of coarse edges due to the increased propensity for chipping and faster dulling of the blade. As noted by Dr. Vadim Kraichuk, "Meat plants are well aware that knives with coarse edges worsen product presentation and increase operators' fatigue and repetitive strain injuries. On the contrary, polished edges improve product quality through higher value cuts and increase throughput.".


      • Click on either image for bigger size.
      Images courtesy Todd Simpson via Dr. Vadim Kraichuk of KnifeGrinders
    • 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 scanning electron microscope (SEM) images to the right 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.

      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:

Tormek Live Sharpening Class - Part 1. Knife sharpening

Wolfgang and Sèbastian from Tormek talk about different techniques for knife sharpening.

Tormek Live Sharpening Class - Part 10. Advanced knife sharpening

Wolfgang and Sèbastian from Tormek talk about advanced techniques for knife sharpening.

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 common Tormek mistakes in knife sharpening
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

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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 SharpeningHandbook@Gmail.com.