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Our sharpening techniques

Are you choosing the right sharpening method for your knife? Would you prefer low-costs or durability? Here are some facts which might help you to decide. The lower-priced and coarser dry grinding requires considerably less time compared to the wet grinding; however, the sharpness of the blade needs to be revived more often and more material is going to be taken off the blade. Here you can find everything about wet and dry grinding, as well as about refinement of your blades.

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Comparing the techniques

Dry Grinding

It is important to mention some of the disadvantages of dry grinding.

Dry grinding is a process when bits of material are ground from the blade to produce a new sharp edge without using coolant, e.g. water. This creates high heat about 2,350 - 6,900 rpm. Here lies one of the disadvantages of dry grinding: An unexperienced knife sharpener can overheat the blade when grinding – and it tarnishes (blue). At this point, the steel becomes brittle and breaks off quicker.

Here are two examples:

Result of an unprofessional dry grinding work on a Damascus steel:

Damascus knife

Mistreatment of the finger guard and burnt steel:

Finger guard

Our long-standing experience helps to avoid such mistakes when dry grinding. We treat the material gently without overheating during grinding. But despite all this, we would always recommend the …

Wet grinding

The process of wet grinding is more delicate; however, it has several advantages. During this procedure, each knife is treated individually using an auxiliary tool adjusted to its grinding angle. Nevertheless, your tool becomes much more durable.We recommend taking these facts into account when considering the costs.

Kitchen knife

When using the lower torque whetstone (96 rpm), both the 220 grit rotating stone and the steel to be ground are cooled with water. The wet grinding is therefore very gentle and prevents the steel from overheating. Another benefit is that less material is removed from the object - which prolongs the lifespan of your tool. However, to ensure gentle treatment, this process requires more time.

Refining the blades

is always done using the wet grinding. First, on a 220 grit stone, then on a unique Japanese 4,000grit water polishing stone. For all cutting edges that are ground on a rotating stone, the refinement ensures that an invisible micro-fiber is created during the honing and polishing process. Subsequently, using the leather honing wheel provides a beautiful mirror effect. Afterward, the food-grade Japanese camellia oil is applied to your tool and creates a protective film. Japanese camellia oil does not stick or affect the surface and is therefore ideal protection for long-lasting blades.

Additionally, we can also remove moderate scratches for a surcharge on request. Although it requires a bit of time, it prevents the development of bacteria in the micro scratches.

Polished knife

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