On Edge Precision Sharpening

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

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.

Another good time freehand sharpening a tanto blade. I picked up a used knife that was quite dull and in about a handful...
12/30/2025

Another good time freehand sharpening a tanto blade. I picked up a used knife that was quite dull and in about a handful of minutes it was hair popping sharp. The trick is to treat it like two separate blades.

Freehand sharpened this Elmax tanto blade after the owner attempted and rounded the transition edge between the main par...
12/30/2025

Freehand sharpened this Elmax tanto blade after the owner attempted and rounded the transition edge between the main part of the blade and the point. The secondary bevel also had not been fully apexed. 10 minutes on a dual grit diamond plate and it was hair popping sharp. Deburred with a 1200 diamond plate

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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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