Frequently Asked Questions
Q: Why should I have my knives professionally sharpened?
A: A professionally sharpened knife isn't just about having a sharp edge. It's about safety, efficiency, and prolonging the life of your knives. A sharp knife requires less force, leading to better control and a lower risk of accidents. Professional sharpening ensures the correct angle is maintained and removes the minimum amount of metal necessary, preserving the integrity of your blades for years to come.
Q: How often should I have my knives sharpened?
A: The frequency depends on how often you use them. For a home cook who uses their knives regularly, we recommend professional sharpening every 6-12 months. For professional chefs or those who do a lot of cooking, every 3-6 months is more appropriate. Listen to your knife: if it's struggling to slice through a tomato cleanly, it's time for a sharpen.
Q: What's the difference between sharpening and honing?
A: This is a common and important question!
Sharpening removes a small amount of metal from the blade to create a new, sharp edge. It's a more intensive process that's done less frequently.
Honing (using a honing steel) doesn't remove metal. It realigns the microscopic edge of the blade that has bent over with use. This should be done frequently, even before every use, to maintain the edge between sharpenings.
Q: Can you sharpen serrated knives?
A: Yes, we can! We use specialized tools to sharpen each individual serration on your knife, restoring its cutting power. Please note that this process is more time-consuming than sharpening a straight-edged knife.
Q: Do you sharpen ceramic knives?
A: Yes, we do. Ceramic knives require special diamond-coated wheels for sharpening due to their extreme hardness. Please note that ceramic knives are more brittle than steel knives, and we handle them with the utmost care.
Process & Pricing
Q: How does your sharpening process work?
A: We use a multi-step process to ensure a perfect edge every time. This typically includes:
Inspection: We first inspect your knife for any damage or special needs.
Grinding: Using a low-speed, water-cooled grinding wheel (or belt system, depending on the knife), we carefully reshape the edge to the correct angle. The slow speed prevents the blade from overheating, which can compromise the steel's temper.
Honing & Polishing: We progressively use finer grits to refine the edge and remove any burrs.
Stropping: We finish the process by stropping the blade on a leather strop to achieve a razor-sharp, mirror-like finish.
Q: What is your pricing structure?
A: Our pricing is based on the size of the knife. We have a simple, transparent pricing system.
Small Knives (e.g., paring knives, up to 4 inches): $6
Medium Knives (e.g., utility knives, up to 8 inches): $10
Large Knives (e.g., chef knives, up to 12 inches): $10
Extra Large Knives & Specialty Blades (e.g., cleavers, serrated knives, >12 inches): Still only $10
Pocket Knives and Fixed blades: $15 (includes cleaning, oiling and tuning aka SPA service)
You can also mention package deals or a per-inch price if that's your model.
Q: How long does the sharpening process take?
A: We aim for a quick turnaround. For most orders, we can have your knives sharpened and ready for pickup/delivery within [Number] business days. For larger orders or specialty knives, we will provide an estimated time when you drop them off.
Care & Maintenance
Q: How should I care for my knives after they've been sharpened?
A: To keep your newly sharpened knives in peak condition:
Wash by hand: Never put them in the dishwasher, as the high heat and harsh detergents can dull the edge and damage the handle.
Dry immediately: After washing, dry the knife thoroughly to prevent rust.
Store properly: Use a knife block, a magnetic strip, or blade guards to prevent the edge from hitting other utensils, which can dull it.
Use a honing steel: Use a honing steel regularly (before each use is ideal) to keep the edge aligned.
Q: What kind of cutting board should I use?
A: We highly recommend using a soft surface like a wood or bamboo cutting board. Plastic boards are also acceptable. Avoid using glass, stone, or ceramic cutting boards, as these will dull your knife edge very quickly.
Q: Can you repair damaged knives (e.g., chipped tips, bent blades)?
A: Yes, in many cases we can. Please bring in your damaged knife, and we'll assess the extent of the damage and let you know what is possible and what the cost will be. Small chips and broken tips are usually no extra charge.