Generally speaking once you can’t slice through a tomato or pepper easily, but this means something different for each person. A good rule of thumb is every two months for professional Chefs and once every three or so for home cooks. Certain specialty knives such as Yanagiba for sushi must be sharpened much, much more often. Ultimately the answer depends on how well you treat your knives, your expectations of performance, what material they’re made of etc. In short, you’ll know!

We generally finish our knives within three days, however can be pushed back a day or two during extremely busy times. Sometimes we even get them done same day!

Currently we offer delivery exclusively for our recurring restaurant clients who have 6 or more knives serviced regularly.

Currently we only accept cash, check, money order and Venmo.

Absolutely! First off, always wash and dry your knives immediately after use. Never clean knives in the dishwasher or leave them in the sink. Avoid cutting through frozen foods, nutshells or bone. Never use a knife to open a can. And lastly we suggest you avoid honing with diamond steels, they will feel sharp for a little but eventually tear your edge up!

Whetstones, beside looking cool, never get hot from grinding. This means your knife’s edge will never weaken du to re-tempering of the metal. It also removes much less metal, ensuring a longer life for your knife. And because we polish your edge far beyond the competition (up to 14k!!) a more keen, longer lasting edge is produced every time.

Probably not! I’ve done hatchets, small machetes, custom blades and more. If there’s something you’d like me to take a look at please let me know and we’ll figure something out!