Embedded Files
Pricing
Pricing
Knives
Small (up to 6 in) - $5.00
Medium (6 to 10 in) - $7.50
Large (10 to 14 in) - $10.00
X-Large (14 to 18 in) - $15.00
Edge restoration (damaged blade & modifying grind angle)
$3.00 per inch of blade
Special Situations
Special Situations
Serrated knives
Serrated knives
Many types of serrated knives can be sharpened to like-new condition while others can at least be touched up. Generally, any knife with serrations at least 1/16th of an inch wide can be sharpened. Pocket knives, EDCs, and bread knives typically meet these criteria. If your knife has very small serrations (less than 1/16th of an inch) but is flat on one side of the blade, it can be touched up to restore most of its original sharpness by honing the flat side of the blade. If you have any questions, send us a message using the Contact page.
Damaged knives
Damaged knives
Knives can be damaged in many different ways. If your knife has a few small nicks, we will restore the edge at the Damaged Edge rate of $3.00 per inch of blade. If your knife has big nicks, a broken tip, or other major damage, send us a message using the Contact page so that we can discuss options. If we think the blade can be repaired we will draft a custom quote for you.
Sharpening Method
Sharpening Method
Our general sharpening process starts with a wet grinder to raise an initial bur. If the blade is in good shape, this can be done with a grinding wheel set to a finer grit. Once a consistent bur has been raised on both sides of the knife, we will refine the bur using a combination of water stones and fine grit sharpening belts. The blade is finished with a leather hand strop to polish the edge and remove any remaining micro bur.
About Sharpening Angles
About Sharpening Angles
Our knife sharpening process starts with assessing the knife itself. There two primary factors that determine the angle to which a knife should be sharpened: the type of knife and your intended use of the knife. Typically these two factors are related because different styles of knives have different intended applications. However, there is always room for some customization depending on how you prefer to use your knife and/or the quality of the steel itself.
Angle basics
Angle basics
Different types of knives are typically ground to different angles. Most often, the grind angle refers to the grind degrees per side. So if a kitchen knife is advertised as having a 20-degree grind angle, this means that it is 20 degrees on each side, for a total angle of 40 degrees.
Most knives have an equal bevel on both sides, but there are knives, such as some traditional Asian knives, that only have a bevel on one side or asymmetrical bevels. That being said, most Asian style knives sold in the United States have a double bevel and are simply sharpened to a lower angle.
Selecting an angle
Selecting an angle
The table below outlines standard angle ranges for the most common types of knives. We always check the existing bevel on your knife before sharping so that we can match the current angle if possible. If the bevel is severely worn or damaged, we will select a bevel based on the chart below.
Page updated
Report abuse