Greg Tanaka
Sharpening Specialist · Knife Sharpener Guy
Professional sharpening, 15+ years
Greg Tanaka has sharpened knives professionally for 15 years, from kitchen blades to outdoor tools. He writes hands-on guides on sharpening technique, whetstones, and edge maintenance.
Editorial responsibility: Greg Tanaka reviews and writes content in line with the Knife Sharpener Guy Editorial Policy. Corrections are handled per our Corrections Policy.
Articles by Greg Tanaka
- Blade Steel Explained: Hardness, Edge Retention and Toughness
- Electric Knife Sharpeners: A Buyer's and User's Guide
- Japanese Knives: What Makes Them Different (and Do You Need One?)
- Knife Maintenance: The Complete Long-Term Care Routine
- Knife Sharpening Basics: The Complete Practical Guide
- Pocket Knife Care: Cleaning, Lubricating and Maintenance
- Serrated Blades: How They Work and How to Sharpen Them
- Whetstones: How to Choose and Use a Sharpening Stone
- Blade Steel: The Complete Beginner's Guide
- Choosing a Knife: The Complete Beginner's Guide
- Cookie Policy | Knife Sharpener Guy
- Electric Sharpeners Explained in Plain Terms
- Fact-Checking Policy | Knife Sharpener Guy
- Honing vs Sharpening Explained in Plain Terms
- How Blade Steel Works, Explained
- How Electric Sharpeners Work, Explained
- How Japanese Knives Work, Explained
- How Knife Maintenance Works, Explained
- How Knife Sharpening Basics Works, Explained
- How Pocket Knife Care Works, Explained
- How Rust and Corrosion Work, Explained
- How Sharpening Angles Work, Explained
- How to Maintain a Sharp Knife Longer
- How Whetstone Guides Work, Explained