Cangshan Knife Sharpening

Cangshan knives are sharpened at 16° per side across all their lines, German steel, Swedish 14C28N, X-7 Damascus, and the Thomas Keller Signature Collection. It's a consistent angle that works well across their range of steels, from the 58 HRC German lines up through the harder 60–61 HRC Swedish and Damascus series.

Vivront sharpens all Cangshan using professional equipment. No pull-through sharpeners that remove excessive metal. Your knives come back with cutting edge ready to cook! 

How It Works:

1. Order the kit. We ship you a pre-paid, padded mailing box with return postage included.
2. Pack your knives. Wrap each knife in the provided protective sleeves and place them in the box. Cangshan knives from any line can go together, mix German, Swedish, and Damascus in the same shipment.
3. Ship them to us. Drop the box at any USPS location.
4. We sharpen and return. We typically have knives back to you within 1–2 days of receiving them.

Which Cangshan Lines We Sharpen

All of them. Cangshan produces a wide range of series across German, Swedish, and Damascus steel, and we sharpen them all:

German Steel lines (Helena, Helena, Rainier, Elbert, Sanford, N1, S Series, and others) — X50CrMoV15 steel at 58 HRC, 16° per side.

Swedish Steel lines (Oliv, TA Series, Thomas Keller Signature Collection, and others) — 14C28N steel at 60 HRC, 16° per side. The Swedish steel lines hold an edge notably longer than the German lines, which means they need sharpening less often but benefit from professional sharpening when the time comes.

X-7 Damascus lines (Haku, Kita, and others) — X-7 steel at 60–61 HRC with a 67-layer Damascus pattern. Same 16° angle. The Damascus pattern is purely visual — it doesn't affect sharpening.

A Note on the Steel and the Angle

If you've been using a pull-through sharpener preset to 20°, you've likely been gradually widening the bevel of these knives with each session. Something around 16 degrees is more like what you're looking for on these. Professional sharpening can restore the original geometry and reset from there.

Frequently Asked Questions

Do I need to send the whole block? No. Send only the knives that need sharpening. If some are still sharp, keep them in the kitchen.

Can I mix other brands in the same kit? Yes. Pack Cangshan alongside Wüsthof, Shun, Miyabi, or any other brand. We sharpen each knife at its correct angle.

What about Cangshan's Damascus pattern? The layered Damascus pattern doesn't affect how the knife is sharpened and isn't altered by sharpening the edge.

How do I know when my Cangshan knives need sharpening? Sharpening every 6–12 months with daily use, supplemented by regular honing to keep the edge aligned between sessions is a good practice. If the knife is tearing rather than slicing, or requires noticeably more pressure than it did previously, it's time.

Can I drop off locally? Yes. Same-day service is available at our Edina, MN location. Drop off by 2pm, not Sundays. Call or text us at (952) 222-5336.

Or order one here. 

Related: How to sharpen Cangshan knives · Knife sharpening angles by brand · Mail-in sharpening kit