Do You Sharpen xyz?
Yes, we do. We sharpen all sorts of kitchen knives - German, Japanese, double bevel, single bevel, and serrated.
No, we don't. We will not sharpen any blades that are designed or intended to be used as a weapon. We only sharpen blades that are used for a lawful purpose.
No, we don't. In Japan, katana are sharpened by katana sharpeners who spend years to master the art. They spend days and weeks to sharpen and polish one katana in the way they are supposed to be done. They are a different trade, so they don't sharpen other blades like kitchen knives that we do. We can technically sharpen them probably, but would like to respect their art and effort to continue their tradition.
It is a complex question. There are numerous factors in play; steel types, grades, hardness, carbide size and uniformity, sharpening angles, sharpening grits, stones, chopping boards, cutting motions, cutting pressure, etc. It is also a compromise between sharpness and edge retention.
There are sweet spots in sharpening angles and grits with each steel for optimum performance. It often surprises us how inconsistent some knives are in quality. We know general ideas of what suits best for each type, but from then we need to find it by trial and error.
This is another big reason why we recommend customers to learn how to touch up.