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How long does the process take?
How long does the process take?
The drop-off process takes 2 – 5 week days. If you can't wait this long, it may be possible to schedule a shorter time.
How should I protect my knives during drop off?
How should I protect my knives during drop off?
The best way to package your knives is with a kitchen towel. Roll the knives up in the towel, and then place a rubber band over it.
How should I extend the life of my kitchen tools?
How should I extend the life of my kitchen tools?
Cutting only on wooden surfaces (or other knife friendly materials) can dramatically change the life of edges for the better. When a brittle and fragile knife edge touches a hard surface, it chips and rolls. Cutting on marble, glass, ceramic, or stainless steel is a sure way to quickly dull knives.
Where should I drop off?
Where should I drop off?
The info will be sent in an email following the completion of this form.
How often should I get my knives sharpened?
How often should I get my knives sharpened?
Knives for home chefs are best professionally sharpened every 4 months, but it all depends on use and upkeep. Many bakeries and restaurants pay for a system that delivers new sharp knives every week! While this is of course overkill for the home cook, it illustrates how fast knives can dull.
The best solution, in my opinion, is to hone knives yourself ( Honing is the final edge preparation step, removing a tiny bit of metal and polishing the edge). This does not require a load of equipment. While I would be happy to teach a serious sharpening learner how to sharpen any tool, including how to grind, most people do not have the time to invest in this. What I propose to customers who want razor sharp knives all the time is a midline approach – honing the knives yourself.
Please read on in the following FAQ for a description on how to hone your own knives ↓ . For those who just want to get their knives sharpened without all this hassle, please contact us.
How should I hone my own knives? How can I upkeep the edges myself?
How should I hone my own knives? How can I upkeep the edges myself?
What is my midline approach?
I recommend that you get a basic diamond stone, red - 600 grit - 25µ, and a strop with green honing compound. I can teach you the proper technique, and with this setup you can hone your knives. If you hone your own knives every few weeks as they begin to get dull, you can go years without needing a professional regrind and sharpening. Eventually you may have to bring them back to get the angle set, the knife possibly thinned, and the spine reduced, but this is a long way into the future.
If you can't spend the time learning how to hone, you can still steel your knives. What this does is to bend the tip of metal that wants to fold over back straight for a sharp edge. This ultra easy process can help prolong your knife's edge before bringing it in.
Of course, if this all sounds like a hassle to you and you don't do a huge amount of cooking, bringing the knives to me every 6 – 12 months can work well. Most customers do this and seem happy with the results.
Here are links to the honing and steeling products I recommend. Please fill out our contact form, and I can help you learn the muscle memory that is required for stone sharpening or steeling. Good luck on your sharpening journey!
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