Sharpening Knives-My Journey

I was first exposed to the necessity of knife sharpening back in high school. After school, I worked for a local farmer, and one of my jobs was to help with butchering. There are several common ways that people employ to remedy the “dull knife dilemma.” I suspect that the most commonly used method is a “steel”, which is the method I was exposed to during the butchering process. If you’re not familiar with what a steel, here’s a photo.     Farmer Lloyd would stop every 30-45 minutes and, using a steel, resharpen his knife and mine. Using a steel is really a stop-gap method for getting a temporary edge on a knife . . . an edge that doesn’t last very long. Because of the necessity of multiple sharpenings during the all-day butchering process, he started to teach me how to        re-sharpen my knives using a steel. Up until I got my first NÜEDGE knife, this was my preferred method. Now I’ve left the use of dull blades up to those who haven’t yet discovered the freedom that just popping in a new ultra-sharp replacement blade


NÜEDGE knives are always the sharpest cooking knives in your kitchen! Get quality kitchen knives that require no sharpening and make great gifts.

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