Slipat Skellefteå

The most delicate and fine edges I sharpen are those on straight razors. The concave blades results in a very thin sharp edge. Finished on Naniwa 12000 grit and stropped on leather.

These two knives had been used to the wrong task..
Making roasting sticks is certainly not advisable use for any thin kitchen knife.
Chipped and bent, but I managed to sort them out somewhat close to their former glory 😅

This one was new to me. Handle made of solid steel, so quite a heavy knife with the balance point way back. Personally I prefer a lighter knife with the balance point more suited for a pinch grip. But to reach his/her own! 😉

A new one for me.. grinding without making sharp! 😅Silver smithing hammers from that needed new fresh contact surfaces. Interesting and fun project!

Wish you all a very fine weekend!

Some edges are hard to reach with a sharpening medium 😅
I don't sharpen a lot of cheese slicers, but when I do I hook it up on the old trusty Edge Pro and sharpen it with a thin diamond plate from Dianova

A family of carving knife for kids got a little spa-treatment 😉

Made some sharp for the chefs *take.