At H and S Sharpening, every job starts with a careful inspection of your blade or tool for any damage. From there, we create a plan of action to repair and sharpen the edge. One of the most important steps is choosing the right angle. As a general guideline, we sharpen most kitchen knives at 20 degrees, pocket and hunting knives at 25 degrees, and tools between 30 and 35 degrees. However, we may adjust the angle depending on how the knife or tool is used and the quality of the steel.

We begin by creating a burr on the edge using a low-grit belt. Once that burr is formed and the edge is apexed, we progress through a series of belts, from course to fine, gradually polishing the edge to achieve a razor-sharp finish. Every blade is quality-checked to ensure it performs the way it should.

Because every knife is unique, some require more time on certain grits to reach the preferred sharpness. For returning customers, the process is often faster, since we’ve already established a convex edge on your blade that holds its sharpness longer.