Our Services

Expert sharpening for knives!

Knife Sharpening

We use precision instruments to sharpen all your blades. We do NOT use circular or belt sanders to sharpen your blades.

Circular sharpeners will leave a concave edge geometry. While this will give a sharp edge, it isn't durable, due to the needed support materials, and is easily dulled.

Some belt sanders will leave a convex geometry that increases friction and supports the materials being cut to stick to the blade. Having a defined edge between the first and secondary bevel aids in separation of cut material from the blade, and allows for a straighter cut.

We sharpen to your specifications!

It's recommended to use different angles for different task. Kitchen knives are typically sharpened to around 20º, but depending on blade material, you may have a better experience at 22º or 18º.

Bushcraft knives require a heavy duty edge. A 30º angle will give the needed support materials to hold the edge in place as it cuts through wood, roap, and other materials.

Pocket knives, possibly the most versatile tool around, could be assigned an edge anywhere between 20º-28º depending on blade materials. The harder the steel, the tighter the angle.