Robot Coupes are pretty serious food processors. They utilize double curved saber-like blades to cut through nuts, frozen foods, seeds and pits. With anything mechanized, it is always more importan
Paring Knife Bent Tip Repair and Sharpening
Every now and then, knives fall or get dropped. Sometimes things go tragically wrong and the entire tip breaks off, or in this case, the end just gets bent, but not broken. For this paring knife, w
Jende Reed Knife Cleaning and Sharpening
Jende Industries offers a reed knife sharpening service for its knives as well as any other make and model of reed knife on the market. Oboe, Bassoon and Clarinet players from around the world send
Chef Knife Spa Treatment and Sharpening
Here’s a video with some cosmetic cleaning up and sharpening on a chef knife. Many local sharpeners use a stone grinding wheel or a sandpaper flap wheel, which leaves very unsightly marks, no
Repairing a Crack in a Knife – Nakiri/Slicing Cleaver
We noticed a crack/hairline fracture on this small slicing cleaver/ Nakiri style blade as we sharpened it up. We suggested to remove the crack in order to prevent a larger fail later that would rui
On Thinning and Sharpening a Knife
So it’s Christmas at a local market, and we are doing some sharpening! We were given 3 matching Asian cleavers/ fish knives to sharpen and we noticed some of the previous sharpeners’ wo
Sharpening a Wusthof Fillet Knife – by Jende Industries
FIllet knives are often challenging enough to sharpen due to their flexibility, but they are only made more difficult when said fillet knife has a bolster. In this video, we sharpen up a Wusthof fi
Jende Poly Emulsion and Kangaroo Strop Review – by Korean Knife Repair
Youtube channel Knife Repair out of South Korea posted a review of the Jende Industries 1 Micron Poly Diamond Emulsion on a 210×70 Kangaroo Strop from Jende. While there are no English subtitl
Sharpening a Boning Knife
Boning knives are the bane of any sharpener, both guided and freehand. The slight flex is easy enough to deal with, but the recurve and bolster portion of the blade is the stuff of nightmares on a
Le Cordon Bleu Taiwan NKUT – Bolster Removal and Knife Sharpening
We got the call to head to the Le Cordon Bleu Cooking School at the National Kaohsiung University of Hospitality and Tourism to sharpen up the house kitchen knives. Knowing that culinary students o