About

In 2018 I developed a repetitive motion injury which prevented me from continuing a career in architecture. Well I was stuck at home cooking for my partner I asked her if it would be all right if I sharpened her knives and after I reluctantly agreeing she was blown away! With her encouragement I started Sharpening it's at the Wolseley farmers market in the summer of 2019 and have since been participating in the Saint Norbert Farmers Market and South Osborne Farmers Market. To this day I am blown away by the support city Winnipeg's residents have shown me and plan to continue offering my services for all of your needs.

Recently I appeared on CBC in an interview with Corey Funk.

 

CBC Interview

Sharpening Process

Sharpening is the process of removing material from a cutting edge until a bur is created. Once a bur is detected the edge can be polished further before removing the bur with a strop. Once the bur is removed the cutting edge will be left sharp enough to shave with. The further you polish an edge the longer your tools will stay sharp. Finely polished edges will be more resilient towards chipping and cut ever so slightly finer.

I believe in using guided sharpening systems where ever possible. Guided sharpening offers more accurate results with a high degree of repeatability. Guided sharpening systems increase the life of your tools by ensuring that only the material that is needed to be removed is, and ensures that your tools feel the same each time you receive them back after sharpening. 

All kitchen knives are sharpened using a CBN grinding system which keeps the steel cool as its being sharpened. It is important to keep knives cool as they are being sharpened as the steel can burn  rendering an edge less durable and able to hold an edge. By contrast, most sharpeners use a belt grinder system on knives which not only runs the risk of removing more material than is needed, shorting the life of your knife, but also increases the risk of burning the steel.

 

I finish the edge to a minimum 600 grit finish on a CBN wheel before stropping to a minimum 1000 grit finish to ensure long edge retention. This edge keeps most home cooks knives sharp for about a year and commercial knives sharp for about 3 months.  Other sharpeners tend to finish at a much lower level of polish requiring you have your knives sharpened more frequently. 

For kitchen knives I use the Tormek guided sharpening system, for beauty shears i use the Twice as Sharp Ookami Gold system. 

 

Knives

Standard edge:

1000 grit finish

Flat grind

17.5° angle per side on most kitchen knives

20°-25° angle per side on EDC or hunting knives

~1 year edge retention for home cooks

Recommended for most knives eg. Henckel, Cuisanart, Ikea, ect... 

Sharpened on a variable speed grinder with CBN wheels

Sharpening is guided using the Tormek System 

Premium edge:

6000 grit finish

Flat grind

15° angle on per side Japanese, hand forged knives, or carbon steel

20°-25° angle per side on EDC or hunting knives

~1 year - 1.5 year edge retention for home cooks

Required for Japanese, hand forged, carbon steel, or super steel knives

Recommended on EDC or hunting knives

Sharpened on a variable speed grinder with CBN wheels

Finished by hand on King Japanese waterstone 

Sharpening is guided using the Tormek System 

Scissors/Garden Shears

Standard edge:

400 grit finish stropped on 8000 grit belt

Flat Grind

30°-70° angle per side matched to existing

Suitable for cutting cotton

Recommended for most scissors  

Sharpened on a belt grinder free hand

Stropped on 8000 grit leather Surgical Sharp Belt

Premium edge:

6000 grit finish

Flat Grind

30°-70° angle per side matched to existing

Suitable for cutting cotton & silk

Recommended for Japanese or high end scissors 

Sharpened on a variable speed grinder with CBN wheels

Sharpening is guided using the Tormek system 

Finished by hand on King Japanese waterstone 

Stropped on 8000 grit leather Surgical Sharp Belt

Axes

400 grit finish edge polished to 8000 grit

Convex grind

20°-50° angle per side matched to existing

Sharpened on a slack belt grinder using 

Stropped on 8000 grit leather Surgical Sharp Belt

 

Ice Auger

400 grit finish edge polished to 8000 grit

Convex grind

20°-50° angle per side matched to existing

Sharpened on a slack belt grinder using 

Stropped on 8000 grit leather Surgical Sharp Belt

 

Beauty/Barber Shears 

800 grit finish edge polished to 8000 grit

Convex grind

40°-50° angle per side matched to existing

Sharpened on a Twice as Sharp grinder using a 800 grit diamond wheel

Sharpening is guided using the Twice as Sharp Ookami Gold system 

Inside line polished by hand on 6000 grit King Japanese waterstone

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Sharpening Classes

Want to learn how to sharpen your own knives? Contact me for more information regarding private and group sharpening classes. I can teach the sharpening of knives with both machinery or by hand using Japanese water-stones. The class will cover the following topics with the option to be student led allowing you to focus the session on the topics that interest you the most:

• What is sharp?

• What angle should i sharpen at?

• Techniques for sharpening

• Knife maintenance

• Knife storage

• Suitable cutting boards

• Questions and answers

Bret from Wood Forge Sharpening