One of the problems with the internet and random sources - verifying information. Razors are very sensitive and unique compared to most knives. The last razor class was a success, and others have contacted me about hosting another one! Want to learn more? DM, email or call. Let give your throat and razors the shaves they deserve!
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#seattleedgesharpening #seattleedge #fremontseattle #knifesharpening #straigtrazor
I got to witness the knife passed down generation come to life at @seattleedge .
Albert Edmonds with 20+ years of experience specialize in free-hand sharpening tailored to each blade, Japanese water stone work, edge repair, and full restorations on high-end, vintage, and custom knives. Located in Ballard (700 NW 42nd St, Unit 104), they bring dull or damaged blades back to razor-sharp perfection. 
Watch this Japanese knife restoration come to life — proof of why Seattle Edge is the go-to for chefs, collectors, and knife enthusiasts who demand the highest quality edge. Stay sharp! 🔪
#seattle #knifesharpening #cinematic #japaneseknives #restoration
Takeda in for reprofile! You don’t see many cleavers from Takeda so this was an interesting piece to work on. I started by removing the old edge, then grinding out the convex taper on a 220 diamond plate, followed by 600, 800, 1000, 1200, 3000 and 6000. The bevel is totally flat aside from a micro-bevel to provide reinforcement to the cutting edge. Due to the hard core steel, a microbevel helps increase structural integrity and makes quick touch ups by the owner much easier. Wicked piece, always worth the effort. Thanks @emlybu !
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#seattleedgesharpening #seattleedge #fremontseattle #knifesharpening #scarysharp knifeskills
Well, we had another Seattle Edge night out (SENO) and got our dumplings on at DTF. It was great to meet up, chow, talk and just have a good time. When in the shop, we spend most of our time at work stations (usually with respirators on) so not a lot of catching up happens. Tilli and Nick are absolutely slaying, I’m so lucky to have the crew I do. It was also fun to eat at Din Tai Fung cause we sharpen all their food processor blades, so we got to enjoy the fruits (and dumplings) of our labor. Cheers and sharpen on! Looking forward to SENO 4.0!
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#seattleedgesharpening #seattleedge #fremontseattle #knifesharpening #scarysharp knifeskills
This project was completed a while ago, but definitely worthy of a reel. We had a nakiri come in with a broken heel and chips in the edge - quite common as most nakiris are very thin, and many people trying to help in the kitchen use them a cleavers. The damage needed to be removed and the knife thinned to maintain its cutting ability. I had Nick take on the project. He started by grinding out the damage, then thinning on an Atoma 140, followed by a series of natural stones. The knife had some low spots from the original grind so it took a minute, but was worth every one of them. He did a killer job! One of the coolest parts of having apprentices is watching their skill levels grow and individual talents develop. Not to mention getting knives in tip top shape! 👊🔥🔪
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#seattleedgesharpening #seattleedge #fremontseattle #knifesharpening #scarysharp knifeskills
We had an old customer bring in a super cool kiridashi for restoration recently. The owner really puts this little guy to work so it was time to pull out all the stops. First thing first, remove edge damage and restore tip. I then thinned the blade on an older 120 grit, followed by a gator A100, followed by medium scotchbrite. I flat ground the blade to ensure a crisp bevel and even cutting edge. Since this little guy is cutting open boxes and all kinds of stuff, I didn’t do all the work on stones, aside from sharpening. Fun little project. Thanks for coming in!
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#seattleedgesharpening #seattleedge #fremontseattle #knifesharpening #scarysharp knifeskills
Well the razor class was definitely wicked awesome! We had a good time and each student took their blades from ground zero to shaving sharp. One student worked on a razor I provided which had chips in the edge, and I (lovingly) dragged the edge of the other over a ceramic rod. You got to do the work to get the results! In the best of circumstances, sharpening a razor is usually a 45 minute minimum with roughly 1000 cumulative passes over 7 - 8 stones (not counting the three different strops. Removing damage or creating a new edge really drops the anchor on speed, both worked for about 90 minutes on their blades, but left with razors ready for any whisker. Great job guys, thanks again! Interested in a specific sharpening subject? Reach out and let’s talk!
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#seattleedgesharpening #seattleedge #fremontseattle #knifesharpening #scarysharp knifeskills
Flexible knives can save the day in the right situation, but can ruin your day when sharpened incorrectly. It’s very easy to not bring the edge together at the tip, hawk bill the tip, or even round it out during sharpening. The tip apex will naturally bend away from the stone under pressure while the steel leading to the tip will push into the stone. The sharpener must take extra care near the tip to stabilize contact and pressure to ensure proper polish and steel removal. Different blade designs always keep you on your toes!
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#seattleedgesharpening #seattleedge #fremontseattle #knifesharpening #scarysharp knifeskills
That’s right, the 12th is Str8 Razor Sunday! Razors, sharpening and everything in between from 2pm-5ish. Come join the party and get your cut throat on! Dm, call or email for more info.
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#seattleedgesharpening #seattleedge #fremontseattle #knifesharpening #scarysharp knifeskills
We had a well used Takamura come in for sharpening a while back that was in need of some serious love. Over all the knife was in good condition, but had been sharpened many, many times. The blade was quite thick and the laminant steel was covering the entire knife. The owner wanted the blade thinned, and I definitely agreed it was time. I started off by doing a flat grind on the platen to expedite stock removal. I then moved to partial slack belt grinding to maintain the original convex taper. After grinding the blade, I refinished with scotchbrite and a light buff before sharpening. Ready to rock and roll once again. Thanks for bringing in your baby!
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#seattleedgesharpening #seattleedge #fremontseattle #ballardseattle #knifesharpening
1st off, who wants to do a razor class!? I’m putting one together for a local barber and we’d love to have you join. Razor sharpening is still sharpening...but very different from knives. DM, call or email for more info.
2nd off - check out the chip on this awesome Boker 6/8”. Boy oh boy, time to roll up the sleeves. Aside from a hefty chip, the razor was in good condition. To get past the damage, I broke out my Bester 700 grit (super handy mid-grit stone). A 700 on a razor is like a 400 on a chef knife. Particles any larger than 700 can actually start creating damage, let alone most motorized equipment. Before sharpening could begin, the damage had to be removed. To get past the chip, one of my tricks is to line the blade up like I’m going to sharpen, then lift a few millimeters which angles the edge into the stone, with very light pressure. After working past the damage, I then sharpened per normal. The damage removal, then creating a new bevel, followed by creating a wire may sound pretty gravy, but it slows the already slow razor sharpening process to a stand still. I had a lot of concerns going into this project, but everything ended up working out fine. Whiskers beware, a new Boker’s in town and ready to rock and roll. Thanks for coming by!
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#seattleedge #seattleedgesharpening #ohsoballard #straightrazor #barberlife
This project was completed a few weeks ago, but the world needs to see it. A customer dropped off a family heirloom axe head used by a family member decades ago, I believe close to 100 years old. This razor thin double bit is by far the slimmest head I’ve even seen. The corrosion was incredibly deep. I was originally planning on doing the full restoration my self, but soon came to realize a distinguished gent we’ve been working with for some time would be better equipped to bring out the magic in this guy.
After restoration, it was sharpening time. The corrosion was absolutely cavernous near the edge, one pit I swear an 1/8” of an inch deep. I ground out enough to create a new edge, but the thin profile made dealing with the pitting more complex due to their depth. The little guy took a heck of an edge, but I had to leave one pit due to the amount of steel I’d have to remove to get behind it. Then, off for a new handle! A light shown down from above then this bad boy was finished. A true treat to work on, shout out to Brent for giving it so much love and a wicked handle! 🪓 🌲 🤘
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#seattleedgesharpening #seattleedge #fremontseattle #ballardseattle #pnw knifesharpening scarysharp knifeskills knifelife knifeporn knivesofig knifeparty carbonsteel ohsoballard
