Loading

About Us

Who we are

Biltong pastrami filet mignon hamburger bresaola meatloaf. Andouille leberkas boudin ham hock rump, bacon fatback t-bone pancetta salami turducken. Picanha bresaola tail bacon meatloaf venison ground round andouille poro hetta beef ribs landjaeger cupim. Leberkas frankfurter porchetta sausage capicola t-bone sirloin flank ground round pork.

Filet mignon pork chop pork frankfurter shoulder short ribs porchetta ball tip spare ribs shankle kielbasa sausage brisket. T-bone tri-tip frankfurter, tongue beef swine meatball filet.

600
Sharpen your scissors and shears, whether you are a stylist, hairdresser, tailor, doctor, dentist, or veterinarian.
Twice As Sharp For Twice As Long! Unlock the full potential of your Japanese knives such as Global, Miyabi, or Shun. Your knives will be twice as sharp as compared to brand new!
Minimize plant infection with sharp garden tools! Pruners, loppers, garden shears, even Stihl hedge trimmer blades!
Podiatrist nippers are tricky to sharpen. I use a special machine designed specifically for sharpening them.
  • Miyabi is a Japanese knife company owned by the Zwilling Group of Germany. Zwilling, of course, also owns J. A. Henckels. Miyabi, like Shun, uses a "supersteel" to make their knives. According to the Miyabi website, it is "SG2 micro-carbide powder steel protected by 100 layers of (softer but tougher) steel." Then it is hardened…
  • Ryan Heise lives in Mission, B.C. A client asked me to sharpen a couple of brand new knives that Ryan had made. Ryan used reclaimed sawmill saw blade steel. He also made the beautiful handles using three different woods, and the gorgeous leather sheath. You can see them all in the picture gallery. I sharpened…
  • ®Folding knives, whether just a Victorinox® Swiss Army, or a Benchmade® or Spyderco® or Zero Tolerance®, are very popular as EDC (Every Day Carry) knives. When new, most are around 175-300 BESS. That is why I have clients that bring me brand new EDC knives to sharpen. Slow speed grinding (90 rpm) with four water-cooled…
  • I have sharpened many kinds of Japanese knives. Some are souvenirs purchased while the clients were in Japan. Others are from Vancouver Japanese knife shops, such as Ai & Om in Vancouver Chinatown and KnifeWear in Vancouver. Generally speaking, Japanese carbon steels are harder than most stainless steels. However, my equipment can easily sharpen them.…
  • Shun knives use two types of steel: Takefu VG-10, and also their proprietary "VG-Max" steel, which starts as Takefu VG-10 as its base, but with higher trace elements. VG-Max is very hard (Rockwell C Scale = 61), and is often referred to as a "supersteel". However, it is prone to chipping. Shuns must be sharpened…
  • Sharp knives are essential to hunters. When the light is fading, the last thing a hunter needs is struggling with a dull knife, or fumbling to change blades on something like a Havalon®. A Havalon® is about 130 BESS (same sharpness as a shaving razor). As the gallery pictures show, I regularly sharpen knives sharper…
  • I like Global knives. I use them myself. Very good steel, though not as good as Shun or Miyabi (but then not as expensive either). Better steel than Victorinox, Henckels Twin, or Wusthöf. Some people don't like them because they are too light. (But also why a lot of women like them). The all-metal handle…
  • Mike Brubacher invented the BESS Sharpness Tester. BESS is an acronym for Brubacher Edge Sharpness Scale. In simple terms, the tester is like a kitchen scale, and measures the amount of downforce (in grams) to cut the BESS Certified Test Media, which is about the diameter of a 6 pound nylon fishing line. Obviously, the…