The Knife Sharpener Professional T-2 Pro Kitchen by Tormek has been specially designed to meet the professional demand for sharpening and ease of use. Get sharp knives, just when you need them!
With the T-2 Pro Kitchen sharpener, you get a professional adjustment.
The concept is a further development of diamond stone, which in combination with an innovative (patented) guide system allows you to have full control of sharpness.
The advantages of the professional T-2 Pro Kitchen sharpener are:
Quick and easy installation.
- Professional sharpening. Possibility to adjust the sharpening angle from 16 ° to 44 °, with a knife height from 14 to 60 mm and a max blade thickness of 3.5 mm.
- Always get the same sharpening angle.
- Diamond Wheel diamond wheel - for maximum sharpness.
- Composite wheel - for polishing.
- Full control of the knives during sharpening.
- Quick sharpening, one minute is enough.
- Silent knife sharpener
- In the device there is a magnet in the part towards the grinding wheel that holds the sharpening dust.
Dimensions: Width 240 mm, Depth 210 mm, Height 285 mm.
Weight: 6.3 kg
Wheel: Tormek Diamond Wheel Fine DWF-200, ∅ 200 × 40 mm, 120 rpm
Composite wheel: PW160 to remove the dead wire ∅ 160 × 30 mm
Body: anti-shock ABS with top cover in zinc. Motor: Industrial single-phase, 120 W (power absorbed). 230 V, 50 Hz.
Use 30 minutes / hour.
Without maintenance.
Silent, 54 dB.
Duration: 10,000 hours.
Warranty: 7 years. If used for a professional sharpening service, the warranty is 2 years.
Use and maintenance manual.
Post-it for wheel cleaning.
Shipping time: 15 days
FAQs
Why is it important to sharpen knives?
A sharp knife is safer and more efficient: it requires less force and delivers precise cuts. A dull blade can slip and increase the risk of accidents.
How often should I sharpen my knives?
It depends on how often you use them and the type of blade. Generally, regular honing with a honing steel is recommended, along with deeper sharpening every few months or when the knife loses effectiveness.
Should I use a honing steel or a sharpener?
A honing steel maintains the edge and prolongs the life of the knife, but it doesn’t actually sharpen. To restore the edge, you need a sharpener (manual, electric, or whetstone). The ideal routine is to use both: the honing steel for daily care, the sharpener for periodic maintenance.
What’s the difference between a smooth, grooved, or ceramic honing steel?
A smooth steel realigns the edge without removing metal. A grooved one has a slightly abrasive action, taking off a small amount of material. A ceramic steel is gentler and suitable even for hard blades like Japanese knives.
How do you correctly use a honing steel?
Hold the steel vertically and draw the blade across both sides at a 15–20° angle using light, steady strokes. Just a few passes are enough to maintain the edge.
Can I sharpen any type of knife?
Almost all types, but be careful with serrated or ceramic blades: they require specific tools or techniques. Always check the manufacturer's guidelines or ask us for advice.