How We Sharpen

Quality – Skills, Experience & Craftsmanship makes the difference. Our workshop is the result of decades of experience as knifesmiths. True craftsmanship, exceptional skill, and attention to detail make us the trusted choice to sharpen your knives.

knife sharpening service

Each knife is unique

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.

knife sharpening service

Always done by hand

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.


Western style Japanese knives (SHUN, GLOBAL, TOJIRO, ETC)

• 10-16 degrees depending on steel quality and kind of grind • Sharpened as above, with the addition of two or more finer belts • Deburring and polishing on a leather belt with compound

knife sharpening service

German and other non-Japanese knives (WUSTHOF, VICTORINOX, CUISINART, ETC.)

• 17-20 degrees on the final edge, 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

knife sharpening service

Serrated knives

• 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

knife sharpening service

Ceramic knives

• Sharpened on a proprietary, watercooled diamond flex-wheel setup, similar to the capping wheels used to shape and polish stones and crystals • Finished and polished using diamond paste on a lapping wheel