NICE and SHARP

Every Blade Deserves a Nice and Sharp Edge

The photo on the left shows a good bolster, circled in red. Note that a rocking motion of the knife would allow the entire edge to come in contact with the cutting surface. Chef knives are often used by holding the tip with one hand, as a pivot point, and rocking the knife up and down with the other hand, allow chopping to be completed quickly.

The photo on the rights show a bolster in need of adjustment Any chopping that is done by a rocking motion would be stopped by the bottom of the bolster hitting the cutting surface before the edge would hit.

This is very common on knives that have been sharpened on home sharpening equipment and repeatedly honed.

Bolster adjustment is accomplished by carefully grinding the bottom of the bolster, called the return, to just above the cutting edge to allow for full contact of the edge to the cutting surface. The photo on the right is the knife after adjustment.

Our price includes minor bolster adjustments. If a major bolster adjustment is needed you will need to request it in your order or no adjustment will be made.

Major Bolster Adjustment

Hold the knife edge on a flat surface as if you are cutting something. Now try to slide a dime under the edge of the blade just in front of the bolster. If you can slide the dime through, it’s a major bolster adjustment.

Some knives, like boning and fillet knives are designed to have the edge above the bolster to help protect your hand. These knives are not meant for chopping and the bolster should not be adjusted.

Last Updated: Dec-07