We like sharp knives. In order for you to take the best out of your favourite dishes, we share with you our experience of grinding knives for over 25 years.
For more flexibility, the magnetic angle support of the HORL® 2 offers a 15° and a 20° angle. What are the differences between both angles? Which angle is more suited to my knife? And to what extent are knives allowed to be resharpened?
During the first grinding, the knife blade is ground in. Why are patience and the right angle important? How is burr removed? And what role do the steel quality and previous care of the knife?
Countless discussions, myths and opinions revolve around the great angle question. What is the right angle for kitchen knives and can you change the angle of your knife?
No question – in terms of sharpness, damask knives play in the professional kitchen league. Extreme sharpness, a long cutting edge and exceptional grain make the heart of every knife lover beat faster.
Openness and the courage to discover new things are indispensable components of our work. In our HORL® Storys we document inspiring encounters with people who think as we do.
Seasonal kitchen. At Brian Wawryk and Daniela Hasse from the Traube Blansingen.
In the Black Forest. With Johannes Schneider from the Spielweg hotel.
Spraying sparks and 256 layers of steel. A visit to bladesmith master Karim Khedira.
We are a family of innovation pioneers with 25+ years of experience in knife sharpening based at the foot of the Black Forest.
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