Explore the perfection of kitchen knife sharpening with the Tormek T-2 Pro, a sharpener that goes beyond expectations thanks to its sharpening guide and angle setting that are accurate to the nearest degree. Designed for demanding professionals and cooking enthusiasts, this revolutionary machine guarantees results of exceptional precision.

Personalised sharpening angle

The Tormek T-2 Pro's sharpening guide offers total control over the angle of sharpening, adjustable to an accuracy of one degree. Whether you want to sharpen chef's knives, kitchen knives or other types of blade, the T-2 Pro adapts to your specific needs. Thanks to this advanced feature, you can customise the sharpening to suit each individual knife, ensuring optimum sharpness and unrivalled performance.

Perfect cutting edge

L'aiguisage n'a jamais été aussi précis et personnalisé. La Tormek T-2 Pro transforme chaque lame en une œuvre d'art tranchante, offrant une expérience d'aiguisage sans égal. Investissez dans la perfection avec la Tormek T-2 Pro et découvrez le pouvoir d'un réglage d'angle précis au degré près pour sublimer l'aiguisage de vos couteaux de cuisine.

Sharpening has never been so precise and personalised. The Tormek T-2 Pro transforms every blade into a razor-sharp work of art, offering an unparalleled sharpening experience. Invest in perfection with the Tormek T-2 Pro and discover the power of precise angle adjustment down to the last degree to enhance the sharpness of your kitchen knives.

Types of knives

Types of knives used in the kitchen :

• Sharpening a Chef's Knife: Versatile and indispensable in the kitchen, with a wide, curved blade for chopping, slicing and mincing.
• Utility Knife: Smaller than a chef's knife, it is ideal for lighter tasks such as cutting vegetables and fruit.
• Carving Knife Sharpening: A long, thin blade, perfect for carving large pieces of meat, such as roasts or poultry.
• Santoku knife sharpening: Originating in Japan, this knife has a short, wide, hollow blade suitable for cutting, slicing and chopping.
• Sharpening a Bread Knife: With a serrated blade, it is designed to slice easily through bread without crushing it.
• Filleting Knife Sharpening: With a flexible, thin blade, it's ideal for removing skin and bones from fish.
• Sharpening the Paring Knife: Small and handy, it's perfect for peeling and slicing fruit and vegetables with precision.
• Steak knife sharpening: Generally with a serrated blade, it is designed to cut easily through cooked meats.
• Deba knife sharpening: A sturdy Japanese knife, mainly used for cutting fish and preparing seafood.
• Nakiri knife sharpening: Another Japanese knife, specially designed for cutting vegetables, with a rectangular blade.
• Cleaver knife sharpening: Characterised by a wide, robust blade, it is used for mincing bones and cutting large pieces of meat.