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MICROFORGE
Our exclusive MicroForge feature creates an optional edge you can apply to any steel blade
to create a more durable edge with superior cutting control. A MicroForged edge really shines
when chopping hearty vegetables and slicing crusty breads, but is beneficial in all applications.
MicroForge cold forges micro-facets along one side of the cutting edge, creating a toothier slice
that cuts fibrous ingredients better, and retains its edge longer.
While knives used specifically for paper-thin slicing are best left with our standard E5-sharpened
edge, most everyday chef’s knives see improved performance and life with a MicroForge edge.
The MicroForge edge can be removed at any time with the Shape stage of the E5.
1. First sharpen your knife using the E5 sharpener.
2. Remove the CERAMIC ROD from the handle.
3. Hold the handle vertically, resting the base on a
cutting board.
4. Place the tip of the blade into the MicroForge
slot and hold the knife parallel to the cutting
board.
5. Slowly push entire length of blade through slot
ONCE. Keep blade resting against handle of the
honing rod as you push the knife through.
TIP: Use moderate force, (similar pressure
required to cut a sweet potato, approx 4 lbs
pressure).
6. Now hone the blade by reinstalling the ceramic
rod into the handle and making 10 slow,
alternating strokes.
TIP: You can also hone using the REFINE
stage on the electric sharpener.
Hone the MicroForged edge
See how to remove MicroForge on the
FREQUENTLY ASKED QUESTIONS
page on WorkSharpCulinary.com.
E5-SHARPENED EDGE MICROFORGE EDGE
Knife edges viewed
through a microscope
at 50x.
