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

Convex blade

 

The key to a perfect convex edge is to grind at the same line of contact (LOC) with the grinding wheel along all the length of the blade.

We use a laser guide to mark the LOC across the grinding wheel.
But the more important aid is a lockable Pivot Collar placed on the knife jig (manufactured for us by special order).

 

Convex blades can be sharpened into the edge, or away from the grinding wheel, edge-trailing. Use our Frontal Vertical Base for sharpening away from the wheel.

 

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 the customer can specify any edge angle.)


Clamp in a knife jig matching the blade thickness.


Put the pivot collar on the knife jig in front of the jig adjustable stop, and lock the collar.


Set the grinding angle at the low of the curve, with the pivot collar pressed against the Universal Support.

(Optional:) Mark the LOC with a laser line.

 

Start at the bolster end of the blade, positioning the blade at the point where the laser LOC crosses the wheel edge, and follow the curve.

Repeat as needed.

Similarly sharpen the other side of the blade.

 

Use the above technique as you move the knife through the routine of grits.

 

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