We know knives! Your knife will be sharpened with the best treatment according to its individual material, design and anatomy, including any existing damage to the blade.
The main sharpening process is always done by hand on air-cooled ceramic belts. For re-profiling, repairs, thinning and re-bevelling, we use different techniques for different kinds of knives and their varying angle requirements.
• 10-16 degrees depending on steel quality and kind of grind
• Edge refined with two or more finer belts after inital grind
• Deburring and polishing on leather belt with compound
• 17-20 degrees depending on the quality and type of knife
• Sharpened on ceramic belts or structured abrasive belts for a polished, but slightly toothy, long lasting edge
• Deburring (taking off small, loose metal shavings) and finishing on hard felt wheels with compound
• 3-6 degrees on their flat side for really sharp serration tips
• Sharpened on fine ceramic belts or structured abrasive belts
• Deburring and polishing on super fine scotch brite belts for smaller serrations and leather belts for bigger serrations as in bread knives
