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.

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.

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.

Getting the angle right, a truly bespoke approach

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 leather belt with compound

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

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

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

Our Master Knifesmith

With 30 years of knife sharpening experience under his belt, our Master Knifesmith Magnus runs our workshop and leads our team of 14 experienced sharpeners. No nick, notch or mark goes unnoticed, earning him the title of `The Perfectionater’ among his crew and resulting in very many happy customers.

Geek out - this one’s for the knife nerds

No slacking allowed

We sharpen on the platten instead of a slack belt to maintain a straight bevel - as opposed to creating a convex edge. This also protects the heel and tip of your knives from being ‘rounded off.’

Through thick and thin

To guarantee your knives perform at their best, we always consider the thickness behind the edge when sharpening. For most knives, the blade is supposed to be as thin as possible (exceptions apply).

Quality control

Before we send your newly sharpened knives back to you, each knife will undergo a quality control procedure on our proprietary testing paper for both slicing and cutting.

Getting gritty

We use between 120 and 2,500 grit size. For a nice polished edge when needed, we buff on jewelers rouge, which is comparable to a grit size of about 15,000. Deburring and polishing on a leather belt with compound gives an even slicker, more polished edge. It is all about the perfect compromise between slicing and cutting performance, combined with longevity of the edge, and it all depends on the knife in our hands.