Knife Sharpening Service
There's nothing worse than a blunt kitchen knife. Of all the tools and equipment in the kitchen, the one that it impossible to live without is a sharp knife, yet so many of us struggle through with knives which would have difficulty cutting warm butter.
The frustration as you fight your way through meat and vegetables can be immense, while any attempt at sliced tomatoes end up as a squashed mess.
If this all sounds familiar, never fear, all is not lost. Whilst it is true, knives vary considerably in quality, almost all can be brought back to a razor sharp edge. The biggest difference between knives of different quality is in the hardness of the steel. Too soft and the edge won't hold, too hard and they can be very difficult to re-sharpen, and can suffer from chipping along the edge.
How regularly you sharpen your knife depends on the metal of the blade, how often it's used, what it's used for and the surface you cut on. The best cutting surfaces are endgrain wooden boards, while steel carving dishes and glass boards will significantly shorten the life of a blade. The best test is a ripe tomato, so long as your knife will glide through the skin it's fine, but once it starts to struggle it's time to think about sharpening.
The optimum regime for a knife is regular use of a steel and periodic use of a diamond or stone sharpener.
Most people are familiar with the sight of chefs running their knives against a steel, and while this looks impressive, getting it right is a real skill, and getting it wrong will result in a blunter knife than when you started. Importantly though, in most cases a steel will condition a blade which is already sharp but will not sharpen a blunt knife. A blunt knife will need a much more abrasive sharpening method to remove material and create a new edge.
Imagine the looking at the edge of a freshly sharpened blade through a microscope, you'll see thousands of tiny needles of metal, and it is these which give the blade it's sharpness. As you use the knife, these tiny needles will be bent out of shape, but a steel will stroke them back into order. Over time though, the needles will start to snap off, making the blade edge rounder, and blunter. At this point, the steel loses it's effectiveness and a stone or diamond sharpener is needed. The best way to think of it is like your hair. You use a comb or brush every day to keep it looking neat and tidy but over time, as it grows, it becomes harder to keep looking the way you want, and a pair of scissors is needed.
While we sell many home knife sharpeners, we also offer a professional sharpening service. Using our three stage machine, we can sharpen the bluntest of knives and we also offer a premium hand sharpening service using a series of whetstones culminating in a super fine grade which polishes the edge to a razor sharp finish. The whetstone service is particularly recommended for top of the range knives such as Wusthof, Global, Kasumi, Henkels and I. O. Shen. Have a look at our video below to see what a difference sharpening can make to a knife.
We can sharpen most steel knives, but unfortunately not ceramic. Please note that not all serrated knives can be sharpened, but in most cases we can improve the edge, will advise what is possible when you bring them in. The same is true of scissors. If we do not believe that we can sharpen an item, we will let you know.
In the case of damaged blades and handles, we deal with them on a case by case basis, and will advise what repairs may be possible, and provide a quote. Repairs are performed off site, so can take a few weeks to be completed.
We offer a 1 hour and 24 hour knife sharpening service, prices are set out below. Please be aware that the one hour service is subject to availability, and we recommend calling in advance before bringing your knives in.
PLEASE ENSURE THAT YOUR KNIVES ARE BROUGHT TO US SECURELY AND SAFELY WRAPPED IDEALLY USING EITHER INDIVIDUAL BLADE GUARDS, A SUITABLE KNIFE WALLET, OR THICK TEA TOWELS. WE ACCEPT NO LIABILITY FOR ANY INJURIES CAUSED WHILE TRANSPORTING KNIVES TO OR FROM OUR PREMISES.