Service

Kitchen Knives

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Your daily-use blades — paring, utility, bread, and boning knives — brought back to a clean, consistent edge that makes prep faster and safer.

starting at

From $10

timeline

Ready in 24–48 hours

Book Your Appointment

what you get

Deliverables.

Edge inspection & bevel check

Coarse grind to reset the edge

Progressive fine-stone polish

Leather strop finish

Handle & bolster cleaning

Ready for same-day pickup in-store

how it runs

The process.

Assessment

Microscopic edge inspection to map every chip, roll, and dull spot before the first stone touches steel.

Coarse Grind

A slow, deliberate pass on the coarse stone to reset the bevel and remove nicks.

Refinement

Progressive fine stones bring the edge to a mirror finish, checked under light at every pass.

Polish & Strop

A final strop on leather sets the edge. You'll feel the difference the moment you pick it up.

faq

Common questions.

Do you sharpen serrated edges?

Yes — we hone serrated bread and utility knives by hand, tooth by tooth.

How often should kitchen knives be sharpened?

Most home cooks do well with a sharpening every 3–6 months, more often for daily restaurant use.

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setting on fire?

We take on a small handful of new partners each quarter. Tell us about your project — we reply within 24 hours.