Messages

The majority of my sharpening is knives. When I first purchased my Tormek, I also purchased the long knife sharpening attachment; it was awkward for me, so I decided to go freehand. I too sharpen Global knives, also Miyabis', Shuns', Henkels and Wustoffs' along with Chicago cutlery and Cutcos'. My clientele, which is by and large, cooks and chefs are very happy with the quality of the edge. I have gotten several requests for what could be called "compound" edges, meaning, some chefs like the tip of the blade to have a more acute angle than the heel which can only be done free hand. Regardless, the end results are GREAT !