Hat klnife
Needle house

About Me:

EdgePal is the name of my sharpening tools, my name is Thomas.
I am retired and I have built myself a hobby workshop where I create and produce my sharpening tools. I make my tools by hand and only when they are ordered. It takes me three days to make a Chef. I sign Chef with my name as a quality guarantee.

I live in the middle of Sweden out in the forest for 25 years, before that I lived many years north of the Arctic Circle in the mountains with the Sami people.

I have used edged tools all my life, also sharpened them. The first 40 years I sharpened by free hand, I could see what had happened to the edges sharpened freehand over a long time. That made me think how a practical and functional sharpening tool should look and function. Those thoughts are what made Edgepal Sharpening tools today.

I construct my tools with my years of experiences and knowledge of practical knife use outdoors as my platform. I have carried and used knifes all my life, at least since I was 10 years old.

EdgePal was started with what I made for a sharpening tool for my own use. Soon my friends wanted to have one and their friends also. I am still on that road. I do not market my tools. I just have my home page and recommendation from my happy customers.

Sharpness for me is a balance between sharpness and retention. Edges should only be as sharp the tool needs to be for its function - and the edge should have as good retention as possible so that I can work with the tool long time before the gets dull. This is old common knowledge, used for thousands of years.

This means that I must be able to sharpen any edged tool, to that level of sharpness that this tool needs to have for its function. This means that scalpels needs to be as sharp as possible, a lot more then scary sharp and firewood chopping axes do not need to be very sharp and everything in between. For me, this is old sharpening knowledge and also common sense.

In my mind, the easiest thing I can do to an edge is to make it sharp. The hardest thing is to balance sharpness with retention, so that the edge is functional for real work. To do that many things must be balanced to each other, not only sharpness and retention, also blade shape, edge type, steel quality, penetration skill and friction to the material the edge shall be used in, must be considered.

I like precision. The Chef can be adjusted down to 1 hundred parts of 1 degree.  Is it really necessary with that precision? No, of course not. Not on most normal knife edges, but this is only the lowest adjustment the Chef can preform. When I know how low I can go with full control of the angle, I can, for example, go to 25 hundred parts of 1 degree, exact. That is very useful.

I am also a knife maker, you can see two of my knives above and also a needle house or case which is traditional Sami equipment to use during the winter, to be carried on the belt. Inside it are needles and thread to make repairs to clothes, gear or even your own skin.

I feed the deer during the winter and enjoy having them outside my house. The last picture shows the deer´s awareness of a lynx some hundred meters away. The lynx killed one of them later, 75 meters from my house. A day later, a wolf was there and to eat up the what the lynx left.

I enjoy living with the nature, in the forests or up in the mountains.

Today I live in a house. In my younger days I lived in hogans (sod hut) or Sami tepee´s, in tents, or just under the sky. Today I am older, more comfortable and I do not live outdoors for 6 month at the time. I did that earlier in my life. It was during that type of life I learned how to use knifes  and how to sharpen them.

If you have any questions about my tools just contact me, you can mail me on: info@edgepal.com