Carbon steels

Stainless mainstream (e.g. common kitchen & butcher knife) >

High-end and tool steels

Ceramic

Folding knife
Japanese single-bevel

Cleaver

Convex blade

Concave & Recurve blade

Straight edge, sheepsfoot

Serrated knife

Scissors

Hatchet, tomahawk & axe

Stainless steels, mainstream

(e.g. common kitchen and butcher knife)

Measure the existing edge angle with a laser protractor, if ordered to reproduce.

(Our default is 20 degrees included for quality knives and 24 degrees for mainstream, but you can specify any edge angle.)

Clamp in a jig matching the blade thickness.

Set the grinding angle using our computer software.

Shape the bevel on an Aluminium Oxide wheel SG grit 220, or CBN wheel grit 160 or 200.
If the edge has chips and dents, grind them away at a higher angle, e.g. a 12 dps edge grind at about 30 dps till you get a chip-free edge; then bevel at the target angle of 12 dps.

Set the edge (apex) on a 10” CBN wheel, grit 400 or 600.
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Deburr the bulk of the burr on the Tormek leather wheel with the Tormek honing compound at the exact edge angle - till you cannot see and feel the burr; control the honing angle with our software for Frontal Vertical Base.

We deburr by controlled-angle honing on a 10” slotted paper or rock-hard felt wheel with 5-6 micron honing compound at the edge angle.
Slots in the wheel cool the blade like a fan as it is honed.

De-root the burr and remove wire edge on a 10" rock-hard felt wheel with 1-micron diamonds at a higher angle using our Frontal Vertical Base – typically by 2 degrees higher than the edge angle.
See Knife Deburring book for technicalities.
Give the blade 3 slow passes alternating sides with little-to-no pressure.

Finish (clean up) by 1 pass each side at the exact edge angle on a 10” slotted paper wheel with Chromium Oxide.
Can be done on a hanging strop as well.

Test sharpness.