The edge on your Mossberger knife has been honed to create the optimal balance of strength, durability, and sharpness. A close-up view of the edge will show that it is not flat or beveled, but is a mild Convex Edge. This edge shape is reminiscent of a Samurai Katana blade. Extremely sharp while maintaining strength. And like the edge of a Samurai Katana, it is the hardest part of your knife blade for durability. This can only be achieved with a hand hardening and tempering process.
To maintain a razor sharp edge without changing this shape, we recommend just taking a few light strokes (when needed) on each side of the blade with ceramic sharpening sticks "Crock Sticks". You will find that unless you have been abusing your blade, this will be completely unnecessary.
If you ever need assistance with sharpening or maintaining your Mossberger Knife, please feel free to contact us.