Frequently Asked Questions
1. How much does sharpening cost?
o The short answer is the sharpening of standard knives (non-serrated) costs $1 per inch with a minimum cost of $6 per knife. Some Japanese knives cost more. Click here for a price list that covers many, but not all of the items that we sharpen.
2. How often should I sharpen my knives?
o This is a very common question and the answer depends on a few factors: First of all, there are four factors that affect knife performance: the quality of the knife, how it is used, how it is maintained and how it is sharpened. A knife need not be expensive to be a quality knife. Always use a wooden or plastic cutting board for your cutting surface. Regularly maintain your cutting edge with a honing or dressing rod (steel or ceramic rod). Following these last two steps will ensure that your knives stay sharper longer. When your knives no longer perform well after correct honing or dressing rod maintenance, it is time to sharpen.
3. How do you sharpen serrated knives?
o In sharpening serrated knives, we re-cut the serrations with a diamond wheel which is how they are originally manufactured. We have special wheels for most serrations and can re-serrate steak knives and most Cutco knives
4. Do you sharpen hunting knives?
o Hunting knives, camp knives, pocket knives, machetes. If it has a blade, we can sharpen it with very few exceptions.
5. Do you sharpen tools?
o Yes, we can sharpen a range of tools such as all types of garden shears, pruners, loppers and choppers, scissors, chisels, planer blades, axes, mauls, shovels, leather craft and wood working tools. I am always happy to discuss and evaluate tools that are not listed here or on my price list so please contact me with questions.
6. Where can I meet you to have my knives sharpened?
o We sharpen on site at several Farmers’ Markets in the North and East Bay areas. We also sharpen at several drop off locations on a regular basis. Click Here to get on our email list for weekly sharpening updates and occasional special events.