Knives and Cutlery

We sharpen knives, lots of them!

Don't trust your cutlery to just anyone. We guarantee our work and your satisfaction with the sharpened products we provide back to you.

We do a wide range of basic home grade cutlery to very high-end German and Japanese Steel. 

We also do sharpen Ceramic Knives. We are seeing more requests and questions about sharpening these knives and we do them. We use a Whet Diamond Abrasive System to ensure proper cut of the very hard ceramic material. 

We use a wide variety of sharpening processes with different abrasives and a combination of dry and wet systems to minimize heat imposed on blades while sharpening. Why is this important? So, the temper of the steel isn't sacrificed making edges become soft and easier to dull. 

**See our Knife and Scissor Care Page for useful information about maintaining your knives and scissors.**

Some of the Japanese Knives and Non-Japanese Knives we Sharpen:

• Santoku (Home Chef's Knife)

• Gyuto (Chef Knife)

• Petty (Utility Knife)

• Paring

• Cleavers

• Nakiri (Vegetable Knife)

• Sujihiki (Carving / Slicing Knife)

• Honesuki (Boning Knife)

• Garasuki (Larger Boning Knife)

• Bread Knife - Large and Medium Serrations

• Hankotsu (Meat Trimming Knife)

• Yo-Deba (Butchering Knife)

• Filet Knife

• Steak Knife

• Bowie Knife

• Machete