The Tormek SC-60 is designed for precise sharpening of most scissors and shears using the Tormek sharpening system.
The jig holds the blade securely and allows it to be guided across the grinding wheel in a stable and controlled way.
The quick adjustment provides a 60° setting. Other angles can be set with the Tormek WM-200 AngleMaster.
The support plate features a hexagonal surface designed to reduce friction as the blade moves across it and to help minimise vibration.
Compatibility:
- Tormek T-2 Pro Kitchen Knife Sharpener.
- Tormek T-4.
- Tormek T-8.
- Earlier Tormek models equipped with a Universal Support.
When used with the Tormek T-2 Pro, scissors with blades up to 120 mm from the pivot to the tip can be sharpened. Longer blades require the scissors to be disassembled.
Features:
- Quick 60° angle adjustment.
- Compatible with the Tormek WM-200 AngleMaster.
- Stable clamping system.
- Support plate designed to reduce friction and vibration.
- Materials: precision die-cast zinc, composite material and rubber.
- Colour: grey and black.
- Shipping weight: 0.5 kg.
- Warranty: 2 years.
Package contents:
- SC-60 Scissors Jig.
- Mounting plate.
- Hexagonal support plate.
- Instructions.
Tormek does not recommend the jig for hairdressing scissors. Some unconventional blade profiles, including corrugated or serrated blades, may not be compatible.
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.