On Edge Precision Sharpening

On Edge Precision Sharpening Specializing in precision knife sharpening for the way you use your knives.

08/20/2026

Sometimes Diamonds aren't Enough...

I was reminded that even though I'm using diamond plates to sharpen a high hardness Magnamax blade, diamond plates can be worn down enough to not cut particularly well. I was using a 220 grit and getting a scratch pattern that I'd expect, but it wasn't removing much metal during the edge reprofile process. I grabbed a brand new 220 plate and was rewarded immediately with a very satisfying change in both sound and feel as the knife blade contacted the abrasive. What had taken maybe 20 minutes of almost trying to saw away metal became about 5 minutes of lighter pressure strokes and the desired bevel was obtained.

Just remember, if it seems like it's taking too long on an edge reprofile then maybe you need to freshen up your abrasive... and sometimes diamonds just aren't enough. Hit me up and we can discuss more about this if you're interested.

If your knife is a "supersteel" and you're not using a diamond or CBN abrasive then your edge could very well look like ...
08/05/2026

If your knife is a "supersteel" and you're not using a diamond or CBN abrasive then your edge could very well look like the top picture even when using high grits to finish sharpening. (Picture from "Knife Deburring" pg 46)

07/21/2026

The best way to maintain a sharp edge on your knife is to hone it before it gets dull. That way you can regain sharpness by only removing a minimal amount of blade material. Fine grit ceramics or strops depending upon the type of steel.

If you don't look at your finished edge with at least a 10x jewelers loupe, do you even care about your edge when sharpe...
07/19/2026

If you don't look at your finished edge with at least a 10x jewelers loupe, do you even care about your edge when sharpening?

I know you can feel a lot with your fingers, nails, and by doing a paper test. However I think you also need a visual check.

07/19/2026

A sharp knife is a happy knife, and a happy knife is a useful knife.

If your knives aren't happy then it's very likely you're not happy with them. Let's talk!!

Aaron Charlton your very fine knives are very sharp my friend. Let's chat about how I recommend maintaining this edge so...
06/16/2026

Aaron Charlton your very fine knives are very sharp my friend. Let's chat about how I recommend maintaining this edge so it lasts as long as possible before needing to be sharpened again.

I sharpen sets or singles. Hard steel or soft. I can help you maintain your edge after you get them sharpened by informi...
06/16/2026

I sharpen sets or singles. Hard steel or soft. I can help you maintain your edge after you get them sharpened by informing and helping to equip you.

No job too big or smallIt came in pretty dull with a rolled edge. It's leaving super sharp.
06/15/2026

No job too big or small

It came in pretty dull with a rolled edge. It's leaving super sharp.

Sharpening some Bison blades for Free State Machining
03/10/2026

Sharpening some Bison blades for Free State Machining

01/14/2026

Sharpening question of the day...

How do I maintain the edge on my kitchen knife?

Some recommend the use of a honing steel. For a vast majority of knives out there that would be sufficient assuming that you're using a quality steel. Go forth and prep.

However with the popularity of Japanese style knives your blade may be too hard for a steel to properly maintain the edge. Generally a blade hardness around 62+ will be better served by using a ceramic rod or stone.

However with the introduction of modern super steels that increase wear resistance through the utilization of vanadium carbides and niobium carbides which can have a hardness of 80+ hrc. In this case, components of the blade will not be honed by a ceramic so your edge will not be properly refined. You now have to step up to either a diamond or CBN abrasive. Be careful use fine grits to prevent against too much metal removal and use as sparingly as possible to preserve the life of your prized knife.

Sound complicated? It can be, but with a little knowledge you can have a plan. Message me if you have further questions. I promise it's not really that hard.

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Louisburg, KS

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Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm
Saturday 9am - 5pm

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(913)2446838

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