Sharpening Procedures

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We can understand you might be a bit nervous about trusting your blades to us.

See the equipment we use, and sharpening procedures we follow for knives like yours - we illustrated our sharpening process for most types of blades.

We sharpen with jigs that adjust to blade thickness and set symmetric bevels, and maintain persistent edge angle, controlled with a laser protractor in the process of sharpening. You can specify any edge angle for your blade.

See to yourself, we withhold no information about our sharpening routines.

Carbon steels

Stainless mainstream (e.g. 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

Cleaver

Video Cleaver Sharpening >>

Measure the existing edge angle with AngleMaster, if ordered to reproduce.

(Our default for Veggie Cleavers is 30 degrees included, and for Meat Cleavers 40, but you can specify any edge angle.)

We use our Frontal Vertical Base for cleaver sharpening and angle-controlled honing on the Tormek leather wheel.

Set the grinding angle using our FVB computer software.

Shape the bevel on an Aluminium Oxide wheel SG-250, grit 220.

With the help of the FVB computer applet calculate the Universal Support height for the next grinding wheel.

Sharpen on a 10” Japanese wheel, grit 1200 (JIS 800).

(The next step is for Veggie Cleavers, and normally is omitted for Meat Cleavers.)
With the help of the FVB computer applet calculate the Universal Support height for the next grinding wheel.
Polish the edge on a 10” Japanese wheel, grit JIS 4000 (Matsunaga) or 5000 (SJ-250).

Finish with controlled-angle honing on the Tormek leather wheel with Green Rouge or ZAM buffing compound or Tormek honing compound.
Deburring after a coarse wheel better goes with Green Rouge or ZAM, while after a fine wheel - with Tormek honing compound.

Test sharpness.

Measure the existing edge angle with AngleMaster, if ordered to reproduce. (Our default for Veggie Cleavers is 30 degrees included, and for Meat Cleavers 40, but you can specify any angle.)
We use our Frontal Vertical Base for cleaver sharpening and angle-controlled honing.
Set the grinding angle using our FVB computer software.	Jig-Support-Wheel relations are calculated by computer scripts, and set with 0.1 degree accuracy.
Shape the bevel on an Aluminium Oxide wheel SG-250, grit 220. Meat cleavers - stop grinding here. Veggie cleavers: With the help of the FVB computer applet calculate the Universal Support height for the next grinding wheel. Sharpen on a 10” CBN or Japanese wheel, grit 1000-1200 (JIS 800).
Finish with controlled-angle honing on the Tormek leather wheel with Green Rouge or ZAM buffing compound or Tormek honing compound.	Use our Frontal Vertical Base for controlled-angle honing.
Test sharpness.