Traditional profiling of the blade edge is performed by a two-man team; one spins a grinding wheel forwards and backwards by means of a rope wound several times around an axle while the sharpener applies the blade. The wheel is made by hand from fine river sand bound by laha, the same adhesive used to affix the handle to the blade. Routine sharpening is traditionally accomplished by passing a chakmak over the edge in a manner similar to that used by chefs to steel their knives.