My Tools:

My primary tool for sharpening is the Worksharp Ken Onion Edition Knife and Blade Sharpener. This advanced tool allows me to precisely set the angle, belt speed, and stroke speed to achieve the perfect edge on any blade. The sharpening process involves using 3-5 different belts with grits ranging from 120 to 4000, giving me full control over the shape and sharpness of the edge.

Honing vs Sharpening:

“Sharpening” involves removing small amounts of metal to expose a sharp edge, while “honing” pushes metal into the correct shape, resulting in a smooth finish. Honing helps maintain a sharp edge but won’t restore a dull edge.

Sharpness vs Durability:

There’s an inverse relationship between sharpness and durability. A sharper edge is more vulnerable to deformation and blunting. For example, while an ax may not be as sharp as a scalpel, it can withstand more use before becoming dull.


Different blades are sharpened to different angles based on their intended use. Here are the angles I typically use for different items:

  • 30 degrees: Cleavers and yard care equipment
  • 25 degrees: Pocket, hunting, and utility knives
  • 20 degrees: Most kitchen knives
  • 17 degrees: Japanese-style kitchen knives
  • 10 degrees (or less): Razors and professional hair-styling scissors

These angles are optimized to balance sharpness and durability, ensuring your blades perform their best for as long as possible. If you have specific angle preferences, please let me know, and I’ll accommodate your needs.