Sharpening Services

This service includes tailored sharpening using my custom-built setup of low-speed, water-cooled ceramic belts and rotary whestones.

Knives are finished on 1000 rotary whetstone and/or traditional whetstones depending on the knife’s needs.

Available by request, and recommended for all traditional Japanese knives.

Traditional Japanese knives are particularly nuanced and use harder steels - for this reason, extra skill and care is required for their sharpening and treatment. They should be sharpened by hand on whetstones whenever possible.

Japanese knives are sharpened based on their type and condition. If chips need to be removed, low speed belts or rotary stones will be used to gently remove material and create new bevels. After repair, knives will be finished by hand on stones.

For bread knives:

If the serrations on your knife are intact, I’ll manually sharpen each serration with a diamond file ($12).

If the serrations are worn down, I will re-serrate the knife with a diamond wheel ($15).

Knives with microserrations, proprietary serrations (like Cutco), or convex serrations typically cannot be sharpened

Sharpening for wide bevel Japanese knives where the large primary bevel is sharpened (vs secondary or micro/compound bevel).

If there are any chips, ceramic sharpening belts will be used to repair damage. From here, wide bevel knives are finished by hand on stones.

$5 per inch; $20 minimum

I don’t sharpen ceramic knives at this time!

My unique setup of stones is tailored to culinary knives specifically.

Pocket/EDC knives often have grinds, bevels, and belly curvatures that require a progression of small belts and angle guides - for this reason, it’s best to find a sharpener who specializes in EDC knives.

Specialty items include large knives (12+ inches), 65+ high hardness steels (HAP40, ZDP 189 etc), or other items that require extra time and attention