grinding

All my grinding is done wet in order to prevent the steel from overheating and the edge retention being reduced drastically as a consequence. Having been both a knife collector and user for years, like many knife enthusiasts I know that  factory made knives more often than not come with overheated edges. While it luckily seems like more and more companies are realizing the wasted potential caused by overheated  steel during grinding due to the lack of (sufficient) water cooling, it still seems to be the common case for a new knife that it needs to be sharpened one to several times before all the overheated steel at the edge is removed.

To avoid this issue, I use a wet grinding setup for both grinding and sharpening.  Additionally, I put the final edge on by hand - here you can find more info on my edges.

That way, you can enjoy your Kasé knife to the fullest right out the box when you receive it, without having to sharpen it first.