Blade Geometry & Alloy Protocols

Establish Edge Bevel

Refine Edge Geometry

Strop Apex Burr

Submerge a 1000-grit synthetic water stone until bubbles stop. Hold Japanese kitchen knives at fifteen degrees or outdoor Scandi grinds flush at twenty-two degrees, working until a uniform wire burr raises across the entire cutting length.

Transition to a splash-and-go 6000-grit polishing stone with lighter downward pressure. Work opposite alternating strokes to strip the scratch pattern, polish the apex bevel, and remove microscopic teeth left by coarse abrasion.

Complete ten trailing-edge passes per side across smooth horsehide charged with diamond suspension compound. Stropping deburrs the microscopic apex without rounding shoulders, producing a clean push-cutting razor edge ready for immediate duty.

High-Carbon Steel Protocols

Knives forged from Hitachi Blue #2 and 1095 high-carbon steel require active moisture management. Wash by hand immediately after slicing acidic produce, rinse with warm water, and wipe completely dry with cotton cloth.

Allow natural grey oxide patinas to develop across raw steel faces while applying food-grade camellia oil before storage. For folding knives, apply synthetic lubricant directly to ceramic ball bearings and keep detent tracks free of grit.

Bench Sharpening Service

Chipped apex bevels, damaged tips, and blunt collectors can be shipped directly to our Austin workshop for hand restoration on natural water stones.