Frequently Asked Questions

How long does it usually take to get my knives sharpened?
- All knives are completed within 24 hours. I limit appointments to the number of blades I can realistically finish in that time, because no one wants a rushed edge (or a cranky sharpener).
Do I need to book an appointment, or can I just drop in?
- Yes, please book an appointment. It keeps everything running smoothly, plus it gives your knives the VIP treatment they deserve.
What types of blades do you sharpen?
- I work on most straight-type blades, single or double edge. I’m not set up for heavy industrial blades or common non-straight blades (e.g., drill bits , saw blades, but if it’s something you’d find in a normal home, I’ve got you covered.
Can you sharpen damaged or chipped knives?
- Yes, I can. There’s a small additional charge because chipped knives require more time, patience, and the occasional encouraging pep talk.
Do you offer mobile or on-site sharpening?
- Nope. I’m proudly home-based. Other services in town may drive around sharpening on the go, but I prefer to work where my heated garage is.
How sharp will my knife be after your service?
- Sharpened. Beyond. Recognition. Seriously though, it’ll be sharper than new. I use a professional BESS tester to ensure it’s not just “kind of sharp” but “slice-through-a-tomato-like-butter” sharp.

How much does sharpening cost?
- Check out the Prices section of the website for the full menu of edge-reviving goodness.
How is pricing determined for different types of blades?
- Pricing is based on length along the blade edge. Specialty blades are quoted individually but usually are close to the same (Yes, bigger knives do cost more. It’s not personal. It’s math.)
What payment methods do you accept?
- I accept cash, e-transfer, and major credit cards. You’ll also get an invoice when I am done.
Do you offer bulk or commercial pricing?
- Not at the moment. But if you’ve got a kitchen that looks like a cooking show, we can talk.

Do you sharpen serrated knives or Japanese-style blades?
- Yes. Serrated knives usually don’t need frequent sharpening, but I can do it if you’d like. Japanese knives? Absolutely. They’re a little fancier, but so am I.
Can you sharpen outdoor, hunting, or hobbyist knives?
- Yes, and those blades usually have the best stories to tell.
Do you work on gardening and landscaping tools like pruners or mower blades?
- Yep. I love a good set of pruners. Nothing like a clean cut to make your garden feel like a five-star resort.
Can you handle custom or rare blades?
- Depends on what you’ve got. Bring it in, and we’ll talk it over like two detectives puzzling over a mystery knife.

How often should I sharpen my knives?
- Sharpen them when they’re dull. (I know, groundbreaking advice.) Typically twice a year works for most people, but if your knives see a lot of action, more often might be best.
How should I store my knives after sharpening?
- Give those edges a safe place to rest, a block or stand works great. Please don’t toss them loose in a drawer. A fine edge rolling around in a cutlery pile is like a sports car in a bumper derby.
Do you offer maintenance plans or regular service schedules?
- No formal plans, but I recommend sharpening whenever your knife struggles with a ripe tomato. If it’s crushing instead of slicing, it’s time.
Can I use a honing steel at home between sharpenings?
- You can, but here’s the honest truth: most people don’t do it right. Even pros mess it up. Honing takes time, practice, and skill. Unless you’ve got that down, it’s usually better to skip it than turn your edge into a wavy potato peeler.