How I do it

Sharpening the World’s Favourite Chef’s Knife: Victorinox 5.2063.20

This knife is everywhere—the most popular professional chef’s knife worldwide, used by thousands of chefs daily. In this project, I give it the treatment it deserves.

I sharpen it at a 20-degree angle—not too steep—so the edge holds up longer in a fast-paced kitchen. Razor-sharp is great, but not if it dulls after a day’s prep.

Using the Toolker 1x30 Belt Grinder and guided precision, I restore the edge with a carefully selected belt progression: 120 grit ceramic, followed by 320 and 800 grit 3M Trizact belts. These belts are designed to cut cool, protecting the temper of the steel while delivering a smooth, consistent edge.

With the right touch, even a hardworking kitchen workhorse like the Victorinox can feel better than new.

Sharpening a Stunning Miyabi Knife for a London Chef

In this video, I take on the satisfying challenge of sharpening a beautiful Miyabi single-bevel knife for a professional chef in London.

This precision blade gets the care it deserves—honed to a 25-degree edge for maximum performance in a demanding kitchen. Step by step, I walk you through the full sharpening process, showcasing the tools, technique, and attention to detail that go into restoring a high-end knife to its full potential.

Whether you're a chef, a sharpening enthusiast, or just curious about the craft, you'll find something to enjoy here.