The Tormek original grinding jig SVM-140 has been developed especially for long and flexible knives, e.g. filleting knives. Its larger width, 140 mm (5½"), stabilizes a long and thin blade and the jig copes with blades longer
than 160 mm (6¼").
A Durable Edge
Compared to grinding methods where you quickly pull the knife through a knife sharpener or sharpen it by using a honing stone, the Tormek knife jigs restore the blade to its original and optimal edge angle. So you do not just sharpen or hone at the very tip of the edge, as you do with honing stones or with a sharpening steel, which causes the edge angle to increase unintentionally. After a few sharpenings by hand, the edge sooner or later will need to be restored to the correct edge angle.
Kind to the steel
Since the edge is continuously cooled with water, there is no risk that the steel will become overheated and lose its hardness. You remove the minimum amount of steel so your valuable knives will last for a long time.
The jig rests on the Universal Support and gives you full control over the edge angle. The burr that develops during sharpening is easily removed on the Tormek Leather Honing Wheel where it is polished to a razor edge. You get a superior sharpness that will last longer.
Edge angles for different usage
You can set a suitable edge angle by using the Tormek AngleMaster that comes with the machine. A knife for cutting meat should have a larger edge angle then a knife for cutting vegetables. A small edge angle (25°) will cut easily but it will also be more sensitive to wear and damage. A larger edge angle (40°) will give a stronger and more durable edge.
See Tormek Long Knife Jig SVM-140
PDF for illustrated Instructions.