There is a lot of misinformation and hype about sharpening.  Definitions of sharp have to take in a variety of factors: these include: the acuteness of the angle used, the durability of the finished product, the grit used in final honing, and the degree to which both sides meet at a line of zero width.  In essence, a sharp tool is one that satisfies these requirements for the material being cut.  In my processes, I try to take all these factors into account, and combine them to produce optimal performance from the tool.

We have nothing to keep secret here about our process!  One of my goals is to educate people about how sharpening is done.

I sharpen with a variety of tools, but I tend to use manual techniques over jigs. Belt sanders are used with Trizact belts, a special type of belt that keep the material cooler as we grind.  I use a variety of stones, hones, files, and pastes.  It all depends on the tool.

For kitchen knives, I usually start with an 800 grit (µm) Trizact belt, which I use to grind and hone the knife.  I usually hone the tip and heel of the knife with a diamond stone before stropping with Green honing compound.  

Please visit our Services section to find out more about the process for individual tools.