I trained as a chef, not a bladesmith — but seven years of sharpening my own knives before service taught me more about what a working edge actually needs than any single course could. This is the same process, every time, on every knife, whether it's going up for sale or it's yours.
No wire-wheel buffing that generates enough heat to ruin a temper. No belt-sander "sharpening" that eats away the original geometry. No knife goes back out with a hidden crack near the tang because it looked fine after a polish. If a knife can't be restored safely, I'll tell you — and I won't sell it.
Every knife that does go up for sale gets used, by me, on real food, before it's listed. That's the actual quality control.