My way to the razor sharp edge

My Philosophy is:

I love your knives like they were my own, using my unique sharpening and maintenance process — all of which is done by hand. 

Step 1: Clean the Blade

I start by cleaning your blade, which allows for better visual inspection of the blade.

Step 2: Check the Blade Profile for Contour, Chips, & Tip Damage

The blade profile is what you see when looking at the knife from the side — like a picture of the knife. The contour of the blade is the shape of the blade from edge to spine on both sides. I check the profile and contour for shape and chips. I can correct small damages only, please do not forget, I use  no machine at all.

Step 3: Check the Bevel or Secondary Edge 

Blades are almost always too thick, which makes for more difficult slicing and dicing.

The cutting edge of a knife is, obviously, the point of first contact — the primary edge. What’s not so obvious is how important the bevel is to effortless slicing.

The bevel is the second taper behind the primary edge. The edge geometry is the angle of the edge relative to the thickness of the bevel .After every sharpening the edge gets pushed up into thicker material. This creates a more obtuse angle. It makes the blade thicker behind the edge. Even though the edge may be sharp, slicing through your food will be a chore.

Maintaining proper edge geometry is the key, and this is achieved by thinning out the secondary edge.

Step 4: Sharpen the cutting Edge

Now it’s time to start the actual sharpening

I sharpen the blade by hand using a combination of natural and man-made  sharpening stones, a centuries-old method used by Japanese knife sharpening masters.

Japanese water stones are made from an abrasive set in a binding agent like clay.

When you sharpen you are constantly exposing new abrasive as the old abrasive is being flushed away as you apply water to the surface. And the clay is working as a polishing compound during sharpening. 

Step 5: Honing

This final, most delicate step is what makes your blade sharper than when it came out from the factory. Starting on a very fine grits Japanese polishing stone, and finishing on leather strop with the special honing paste. And now: You have your knife with a mirror polished razor sharp edge!