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Our Sharpening Method: Water-Cooled Precision At Magnolia Knife Sharpening, we use the professional water-cooled sharpening system: the Tormek T-8 Water Cooled Sharpening System. This system is widely respected among chefs and sharpening professionals because it sharpens blades without generating heat. Key features of this sharpening method include: Slow rotating grindstone that prevents heat buildup Continuous water cooling during sharpening No oils or food residue involved in the process Precise angle control for consistent edges During sharpening, the knife edge remains cool to the touch, which helps protect the steel and maintain proper tempering.   Why Cold Sharpening Matters for Kosher Kitchens...

I'm often asked what we can or can't sharpen. We can sharpen a lot of things so the list of things we can't is a lot shorter! Here are some common items we can't sharpen and pictures of them: Helical push lawnmower blades, we do sharpen regular lawn mower blades if you remove them first.  Tiny or micro serrations and some steak knives serrations if they are really small serrations. Circular saw blades (talk to Eastside Saw for those) ----------------------------------------------- YES, we can sharpen these unusual items: Swords, Straight Razors, Pinking Shears, Mandalin Blades, Garden Tools, Skewers, Blender/Food Processing Blades, Single-bevel...

This blog post captures updates regarding the retrofit for the tormek knife jig I design and manufacture.  05/24/26A few updates: I'm now including a couple of squares of UHMW (Ultra-high-molecular-weight) tape. This stuff is slick. I've started putting it on the face of my pucks where it comes in contact with the USB bar. I suspect other jigs would benefit from this stuff. Just apply it and trim with an exacto knife or sharp scissors. I've also considered just adding it to my USB, but haven't tried that yet. https://www.amazon.com/dp/B08CG2VMBZ?ref=fed_asin_title&th=1  I've made an app and published it on the Apple and...

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We use a system (Tormek) that sharpens using a whetstone (a semi-porus sharpening stone) that sits in a bath of water - but why is that better?  Sometimes you see knife sharpeners post pictures of them sharpening a knife on a belt sander - exciting sparks are flying and it looks cool... but it's really not. There are two main reasons we don't use this method when sharpening as a general rule: 1. Heat - those sparks you see and the noise you hear when "dry grinding" are really bad. Let me explain. When knives are made they start as...