Knife Sharpening Masterclass
Learn to sharpen your knives — and understand how to make them cut well.
Follow clear video lessons with Mattis, a trained and experienced teacher and knife maker. Learn at your own pace and get help with your questions and sharpening problems during six live Q&A lessons.
€75
Mattis personally sends your course link after purchase — please allow up to one day.
- Recorded video lessons at your own pace
- Six live Q&A lessons with Mattis
- 3 years' access to course, recordings and included live lessons
Builds on the free introduction
The free beginner introduction in the community gives you the essentials to start sharpening and guidance on equipment. The Masterclass continues from there: you build confidence, learn to choose the right method and solve the problems that come up along the way.
What you will learn
- Understand what your knife actually needs before you start
- Work on both sharpness and real cutting ability
- Choose a method, abrasive and equipment that fit the situation
- Understand when a sharpening machine makes sense, which one to get and how to use it
- Know the next step when you get stuck
- Gain a practical skill you can use for the rest of your life
Sharpening is a skill for life — once you understand the edge, you can keep the knives you use in shape, year after year.
Is it the edge, the knife or your technique?
Learn to tell whether the obstacle is the edge, the knife choice, your grip and movement, or the cutting surface — before you sharpen more.
See the difference your sharpening makes
Compare the same knife and the same cutting task before and after, so you can actually see that your work helped.
Keep your edge in everyday use
Cleaning, drying, storage, cutting boards and simple routine maintenance that keep the knife sharp longer.
The six sections of the course
The course is structured in six sections with clear goals. Open a section to see what you will learn.
1Get started and assess your knifeYou know how to use the course and can identify what your own knife needs.
- Course goals and how the videos, your own practice and the live support fit together
- How the Masterclass continues from the deliberately simple free beginner course
- The parts of the knife: tip, edge, heel and bolster where present
- A first assessment of one ordinary kitchen knife, with a baseline cutting task to compare against later
2Improve sharpness and cutting performanceYou work deliberately with angle, pressure and finishing — and see the difference in use.
- The difference between a sharp edge and a knife that actually cuts well
- Choosing an appropriate angle, working coarse-to-fine as needed, removing the burr and choosing a suitable finish
- Diagnosing whether the obstacle is the edge, the knife choice, your grip and movement, or the cutting surface — before sharpening more
- Comparing the same knife and the same cutting task before and after (for example tomato, carrot or spring onion) — a practical check of overall function, not a lab test
- Finishing with cleaning, drying, storage, cutting boards and routine maintenance
3Adapt sharpening to the knifeYou connect what the knife does with its shape, edge and care.
- Kitchen and chef knives, fillet and butcher knives, hunting, field, outdoor and bushcraft knives, and carving, slöjd and detail knives
- Serrated bread knives and scissors in separate demonstrations
- Each example starts from how the knife is used, then explains the geometry that matters
- Carbon and stainless steels, laminated and Damascus-patterned blades at a practical level — even stainless knives can rust and need proper care
- Why there is no single steel, angle or geometry rule that fits every knife of a named type
4Choose abrasives and sharpening aidsYou can choose useful equipment for the task — and understand its limits.
- Bench stones: grit and abrasive choice, care, and inexpensive, premium and portable options
- Profile stones and wet abrasive paper on a suitable support
- Rolling sharpeners, guided rod systems, freehand sharpening and jigs — with their real limits in access, shape, clamping and angle
- Steel, ceramic and diamond rods, and suitable ongoing edge maintenance
5Learn to use sharpening machinesYou know when a machine makes sense and how to approach the work.
- Sharpen a kitchen knife on the Tormek from setup to final edge, with relevant jigs and an understanding of its strengths and limitations
- Belt grinder for material removal, thinning, convex edges and surface refinement
- Bench grinder for rapid material removal, with heat control
- Polishing machine for surface preparation and finish
- Bought and homemade jigs, stability and safe handling
- You do not need to own a machine to follow the lessons
6Repair and restore worn knivesYou can assess damage, choose a method and check the repaired knife in use.
- The unintended S-curve or recurve, and the protruding heel that leaves a gap at the cutting board
- A broken tip and how to reprofile it
- A worn, thick blade and appropriate thinning
- Scratches and surface finish
- Every repair follows the same sequence: problem → desired result → method → work → check, including board contact, cutting performance and hand and knuckle clearance where relevant
- Plan larger repairs step by step and check the knife's shape and cutting performance as you work.
Knives you will learn to sharpen
Kitchen & chef knives
Sharpening and cutting ability for the knives you use every day.
Fillet & butcher knives
Adapt sharpening to the blade's shape and its use in preparing fish and meat.
Carving & slöjd knives
Sharpening related to the blade's shape and carving use.
Detail carving knives
Small blades for fine work, sharpened with their shape in mind.
Hunting, outdoor & bushcraft
Adapt the sharpening to the knife and how you use it.
Bread knives
Yes — serrated bread knives are covered in their own demonstration.
Scissors, peelers and cheese slicers are also covered as household examples.
Meet Mattis
Mattis Höög
I am a trained and experienced teacher, a home cook and a craftsman who makes his own knives. I also run physical knife-sharpening courses in Stallarholmen, Sweden.
In each lesson I demonstrate a clear task in small steps with simple techniques. You try it yourself, check what changed — and then I explain why it happened and what to do next. When there is more than one way forward, I help you choose a solution that fits your knives and the problems you have run into.
What's included
Recorded lessons in Skool
Clear video lessons provide the teaching and can be followed at your own pace — no live attendance needed.
Six live Q&A lessons
Ask questions, troubleshoot problems and show your sharpening if you choose, and get personal feedback from Mattis. The live sessions can also be watched as recordings afterwards.
Three years of access
The course, the recordings and the six live lessons are included for three years from the purchase date.
English / international live lessons:
Sundays at 19:00 (7 PM), Swedish time (Europe/Stockholm, CET/CEST). This is the scheduled time slot for the six included live lessons.
How access is delivered:
After your purchase, Mattis personally sends your Skool access link. Please allow up to one day. Your access period begins on the purchase date.
Free membership
- Community membership is free
- Free beginner introduction with equipment guidance
- Does not include the Masterclass live lessons
Masterclass (paid course)
- Recorded instruction in six sections with deeper methods, knife types and problem solving
- Six live Q&A lessons with Mattis
- Three years of access to course, recordings and live lessons
Frequently asked questions
- Where do I start as a beginner?
- There is a free beginner introduction in the community that covers the basics and the equipment you may need. The Masterclass builds from there.
- How do I know my sharpening actually helped?
- In the course you compare the same knife and the same cutting task before and after — for example slicing a tomato, carrot or spring onion. You also learn to tell whether the problem is the edge, the knife, your technique or the cutting surface.
- Do I have to attend live?
- No. The recorded lessons provide the course teaching and can be watched at your own pace. Live attendance is optional, and the sessions can also be watched as recordings afterwards.
- How many live lessons are included, and for how long?
- Six live lessons are included. You have access to them, the course and the recordings for three years from the purchase date.
- When will I receive the course link?
- After purchase, Mattis personally sends your Skool course link. Please allow up to one day.
- Do I need my own equipment?
- You don't need to own any equipment to start watching the course — not even a sharpening machine. The free beginner course explains what you may need when you're ready to practise.
- Can I learn to sharpen on my Tormek machine?
- Yes. You learn how to use a Tormek with the most common jigs. Other machines, such as belt grinders, are also covered, and we discuss when another machine can be better.
- Will I learn to repair damaged knives?
- Yes. A dedicated section covers common damage: an edge that has become S-shaped, a heel that leaves a gap at the board, a broken tip, a thick worn blade and scratches. You learn to assess the damage, choose a method and check the result.
- What is the difference between the community and the Masterclass?
- Community membership is free and includes the beginner material. The Masterclass is a paid course with the recorded instruction and six live Q&A lessons.
Ready to learn sharpening?
Follow the recorded lessons at your own pace and use the live Q&A sessions when you want help and feedback.
Mattis personally sends your course link after purchase — please allow up to one day.
Free beginner material
Register interest in the free lesson
This is separate from the paid Masterclass and includes no live meetings. Leave your email to register your interest.
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