As part of our 360° care plan we straighten all chef knife blades that are miss aligned. 

As each knife is unique we use discretion to return the knife back to the optimum blade profile for its intended use and application. 

For example, knives such as paring, boning or filleting knives with a slight curve to the heel or bolster may be left untouched at the heel Conversely if we feel a chef knife would benefit from a slight curve at the heel in keeping with its curved blade profile we'll add this also.

 All within our -2mm tolerances of original profile. You'll see from the image above that the Global chef knives have an ever so slight curvature at the heel. This is to enable rocking when cutting herbs or prepping and a common feature professional chefs regularly ask us to administer.

However, if you'd like us to follow the existing profile of your knife, however skewed it may be, simply leave a comment at checkout and we'll be happy to oblige also.

Some knives have a thinner taper at the heel. This is due to variations in the manufacturing process. This anomaly is only revealed during the sharpening process. When a new bevel is fashioned this can result in a slight curve at the heel as the thinner taper is revealed inside the bevel. This curve does not usually extend more than 5mm from the heel of the knife and the curve will not exceed 2mm in tolerance from original contour. If a knife presents like this, we choose to keep this slight curve at the heel as the other option is to reduce the entire blade width to remove the slight curve. We feel this is excessive and an unnecessary removal of blade steel. The slight curve at the heel is so slight as not to be noticed at all and has no adverse effect on the knife and its use.

If you would like to opt out of our method of addressing this anomaly please leave a comment at checkout and we'll be happy to do so.