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Tormek DWE-200 Diamond Wheel Extra Fine 1200 Grit for T-2 Pro

€264.90 €217.13
Availability: In stock
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The Tormek DWE-200 Diamond Wheel Extra Fine is an extra-fine diamond grinding wheel designed for the Tormek T-2 Pro Kitchen Knife Sharpener. Its 1200 grit is intended for very fine sharpening and a high-quality surface finish. It is suitable for refining the bevel when a particularly even finish is required. The wheel can sharpen steel, carbide and ceramic blades. To create or restore the bevel first, Tormek recommends using the DWF-200 Diamond Wheel Fine or DWC-200 Diamond Wheel Coarse. The DWE-200 is then used for the finishing stage. The process can be completed with the PW-160 Conical Composite Honing Wheel to remove the burr and polish the bevel. Features: - Compatible with Tormek T-2 Pro Kitchen Knife Sharpener. - Grit: 1200. - Diameter: 200 mm. - Width: 40 mm. - Material: steel with diamond coating. - Colour: silver. - Shipping weight: 2.80 kg. - Suitable for steel, carbide and ceramic. - Designed for extra-fine sharpening. - Suitable for achieving a very high-quality surface finish. - Warranty: 2 years. The wheel is supplied assembled and ready to install.
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.
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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.
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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.
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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.
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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.
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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.
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