Frequently Asked Questions
This is a very subjective question. What works for one person may not work for another. So many factors play a role in this question. What type of knife/tool are you working with? What type of steel is it made from? How was the steel made? How are you using it? What type of surfaces are you using it on? How often are you using it?
Based on our regular customers' habits and feedback, you can use the following as a guide: customers have us sharpen their knives/tools a minimum of twice annually while others every few weeks. Restaurants, on average, regularly use our services every 2-4 weeks. When the knife/tool begins to not perform well, then it is time to have it professionally sharpened.
Yes. A dull knife will often cause the user to put more pressure on the knife. This increases the potential for knife slippage, whereas a sharp knife will immediately cut into the object. With that stated, sharp knives need to be handled with great care, in order to avoid injury.
Absolutely! You will see our guarantee in several locations on this website. If for any reason, you are not satisfied with our work, we will gladly refund your money. No questions asked.
This, again, is a very subjective question. There are many factors to consider. First, a set kitchen knives is essential. Because there are so many brands and styles of knives, one must handle them in order to discern which brand and type feels best. Second, one also needs to consider the types of food prepared most. Certain types of knives address specific types of cooking and food preparation. Thirdly, check out reviews. Consumer Reports over the past several years recommends Wustoff, Henkel, and Global on the high end and Ginsu as a best buy.
Depending upon the type of sharpening device and the angles of the tool, they can sharpen the tool for a time. Most will only realign the edge. Both diamond steels and the RPT Kinetics knife sharpeners, which we carry, have received great reviews from my commercial customers. We have not found a good scissor sharpener.
Yes. We do this regularly. Because the knife will lose a small amount of teeth each time it is sharpened, this should only be done when the knife is not working well.
Yes and no. Because there are so many serration patterns on different types of knives, we are only able to re-serrate certain patterns. As companies invent new ways or serrating knives, more patterns may be available in the future.
We have the skills to sharpen any type of knife so well, that when we are finished, the knives will easily shave the hair on your arms.
We sharpen all types of shears and scissors using our state of the art sharpening procedures and equipment.
Yes. Approximately 95% of all pinking shears are easily sharpened. 5% are beyond sharpening. The only way to determine this is to sharpen the pinking shears and make the appropriate adjustments. I only charge for pinking shears if we can get them to work. If we can’t, there is no fee.
Yes. We sharpen several thousand annually. We also carry replacement blades and parts.
Yes. This is part of the regular sharpening. Unless they are extremely damaged, there is no additional charge for this service. We do carry spare parts and some accessories for grooming and beauty shears, clippers, and clipper blades. We do not repair handles or other parts of most tools.
We do not do this at this time.
Yes we do. We have the machines with the diamond wheels needed to sharpen them.
Yes. We sharpen almost anything!