I cannot give you a company on your side of the world to recommend, but I am not one to be without opinions.
There are a lot of blade sharpening people in our neck of the woods (we have lots of woods, so it figures) who do a good job on kitchen knives and chain saws (did I mention that we have lots of woods?). But, none of the local companies have a clue how to sharpen Morsø blades.
Morsø recommends that their blades be hollow ground.
Theoretically, a hollow ground edge should allow for a cleaner cut. Hollow ground will be a bit sharper since the blade is thinner at the edge. However, because of the thinness of the edge, it is more likely to “roll over” after a comparatively short use and need more frequent honing. Chopping especially hard woods is more likely to hasten the need for sharpening.
I have to ship my blades to another state to have them sharpened. The last time I did, I did not specify that I wished to have them hollow ground.
Instead, they chisel ground the blades.
Initially I was very upset, but realized very quickly that the cuts were jes’ fine. Because the edge was not quite as fine as it would have been had they been hollow ground the edge did not “roll over”, so the blades did not dull up as quickly.
Now, I’m good with a chisel grind.