🔨1. Superior Blade Material

The foundation of sharpness and durability starts with the blade material. High-carbon stainless steels like VG10 offer excellent hardness and corrosion resistance. Carbon steel blades can be sharpened to an incredibly fine edge but require more care. The choice of steel directly affects how sharp the knife can become and how well it holds that edge over time.

🔨2. Precision Heat Treatment

After shaping, knives undergo a carefully controlled heat treatment process. This step hardens the blade to a precise Rockwell hardness (HRC) level, optimizing the balance between edge retention and toughness. Proper heat treatment ensures the blade resists chipping and dulling even under heavy kitchen use.

🔨3. Expert Blade Geometry

Sharpness also depends on the blade’s geometry—the angle and grind of the edge. ARTIDGE knives typically feature a thin, acute edge angle (often between 12° to 18° per side) that slices effortlessly while maintaining strength. The grind style (e.g., flat, hollow, or convex) further influences cutting performance and durability.

🔨4. Skilled Sharpening and Polishing

Before leaving the workshop, each knife is honed and polished by hand or precision machines to achieve a razor-sharp edge. This fine finishing reduces microscopic imperfections that can cause the blade to dull prematurely. Regular honing at home keeps the edge aligned and sharp.

🔨5. Quality Handle and Balance

A well-balanced knife with an ergonomic handle supports consistent cutting techniques, reducing stress on the blade. This indirectly protects sharpness by preventing misuse or excessive force that could chip or dull the edge.

Final Thoughts

Achieving sharpness and durability in kitchen knives is a science and an art. By selecting premium materials, applying precise heat treatment, crafting expert blade geometry, and honing meticulous finishes, ARTIDGE knives empower you with superior cutting performance and lasting quality.