FAQ

Sharpening is an art, and we are sharpening artisans. Old fashioned techniques insure sharpening of your fine cutlery that meets or exceeds manufacturer’s specifications.  With over 30 years experience, and guidance from  factories in Germany and Japan, old school methods guarantee quality workmanship. Band-aids and care in handling our finished work is recommended!

Q?

What method do you use to sharpen fine cutlery?

A.

All sharpening is done by hand. With over 40 years of sharpening experience. I have learned to utilize most methods of hand sharpening. Everything from belts, buffing wheels, diamond stones, ceramic stones, and various grades of natural Arkansas stones are used in our shop. Each knife is sharpened individually, with the use and function is taken into account to determine which method and bevel to will be used. Asian knives have a different bevel than the traditional European style knives, which must be taken into consideration when sharpening. I have a self taught technique that provides maximum cutting efficiency for each individual style knife!

Q?

How long will I have to leave my knives for sharpening?

A.

We like to return the sharpened knives to you on the same day. It depends on how busy we are at the time you drop them off but generally there is a one-two hour turnaround time.

Q?

Do I need to make an appointment to have my knives sharpened?

A.

No you don’t. Drop them off and we will get them done while you shop, in most cases.

Q?

How much does it cost to have knives sharpened?

A.

Kitchen Knives are 40 cents per inch of the blade and that includes serrated knives as well. Please see our sharpening price list for a complete menu.