Knife Sharpening

Every blade needs its own edge.

Knives differ not only in shape and size, but above all in steel, edge angle, and intended use. That’s exactly why we don’t sharpen knives according to a fixed formula, but always in a way that suits the material and the individual blade.

Whether it’s a kitchen knife or a pocket knife: before sharpening, we check the condition, the existing grind, and how the knife is used. Only then do we decide which angle and technique make sense. This is how the original quality of the knife is preserved.

A good knife doesn’t have to be new.
It has to be sharp – and sharpened properly.

For us, it’s not about “razor-sharp at any cost,” but about an edge that fits the knife and lasts.

Which knives we sharpen

We sharpen knives that are meant to be used – and we treat them that way. Material-appropriate, controlled, and always with the intended use in mind.

Kitchen knives

• European and Japanese kitchen knives
• Stainless steels and carbon steel
• Including thin edges and sensitive geometries

Pocket knives & EDC

• Folders (one-handed and two-handed) and slipjoints
• Everyday knives and high-quality production knives
• Sharpening adapted to blade geometry and use

Other cutting tools

• Garden shears
• Hedge shears

How sharpening works in our workshop

Before a knife is sharpened, we take a close look at it. Not every knife needs the same treatment – and not every knife benefits from an aggressive regrind.

1. Inspection

We check the condition of the blade, the existing grind, and – if known – the steel. How the knife is used also plays a role, for example whether it’s used in everyday kitchen work or as an EDC.

2. Choosing the grind & angle

Only then do we determine which edge angle and which technique make sense. The goal is to remove as little material as possible while preserving the knife’s original geometry.

3. Sharpening

Sharpening is done in a controlled, material-appropriate way. We pay attention to even material removal and make sure the edge is not unnecessarily stressed or overheated.

4. Final check

After sharpening, we inspect the edge. A knife only leaves the workshop when the grind and cutting performance are right.

When does it make sense to have a knife sharpened?

How often a knife should be sharpened depends on its use, the steel, and how it’s maintained. There’s no hard rule – but experience helps with orientation.

In private households, we typically see: knives that are used regularly and not maintained with whetstones or similar tools usually benefit from a professional resharpening about every 12 months.

Those who maintain their knives in between – for example by stropping or occasional touch-ups – can often go much longer without a new grind.

At the latest, when a knife no longer cuts cleanly or requires noticeably more force, it’s worth having it checked.

Knife sharpening in the workshop

Sharpening knives with us is not an anonymous process. It happens in the workshop – with a clear focus on material, grind, and use. The following insights show typical steps and situations when sharpening kitchen and pocket knives.