FAQ

SHARPOW™ Kits

Ship. Sharp. Wow.

Frequent Questions with Answers:

We professionally sharpen your kitchen knives and scissors the same day they arrive in our shop. Using leading commercial equipment, abrasives and skill, we’ll restore your blades to top shape and peak performance, making them safer and more effective for all your culinary adventures.

You’ll be amazed how smooth slicing, chopping, and dicing for meal prep can be, and you’ll wonder why you didn’t do this sooner.

Get ready to cook happier.

You Ship. We Sharpen. Wow.

Prepare to enjoy food preparation. Like dish soap runs out and it's totally normal to get more, so also kitchen knives go dull (you've been cooking) and they can be sharpened.

How Often?

When your knife struggles to slice a tomato or paper, it’s time. Pros sharpen every 2 weeks. Most home cooks: twice a year.

How it Works:

Order in 3 clicks (include an address, BoxID, and number of knives).
Pack using included materials and prepaid label.
Ship to our workshop (1–3 days).
We sharpen in 24 hours and notify you they're on their way back.
Knives return to you (1–3 days).
(MSP customers often see 1-day USPS Priority shipping.)

Is Shipping Safe?

Yes. Our custom packaging exceeds USPS safety standards, with secure outer protection and cushioned inner layers. Plus, it’s discreet—no hint of what’s inside.

What We Sharpen

Kitchen knives, chef’s knives, paring knives, Japanese knives, cleavers, filet and boning knives, hunting and fishing knives, pocket knives, kitchen scissors, and serrated bread and steak knives.

How Long Does it Take?

1-3 days shipping each way - depending on its origin address anywhere in the country. In the Twin cities Metro, when shipping on a Monday, your package will often return on Thursday.

Cost

The more you sharpen, the less you pay. Example: 10 knives = $9.70 each (including shipping) cheaper than drop-off.

Additional Services

Broken tip and chip repair (included, within reason)
Ceramic knife sharpening (+$10)
Single bevel sharpening (+$20)
Free bread knife re-serration (if needed, within reason)

Can I Send Any Brand?

Yes. We sharpen all kinds of brands of kitchen knives from around the world.

Tracking?

Yes. These are USPS Priority Mail Packages with the corresponding speed and insurance services.

What We Don’t Sharpen

Hair scissors, straight razors, swords, daggers, switchblades, meat slicers, mandolines, tweezers, chisels, garden tools, double-serrated blades, saw blades, or blanks.

Unsure? Contact us via chat here, or text (952) 222-5336.

How are the Knives Sharpened?

Every knife that comes through Sharpow is both different and evaluated at by a real person with real sharpening chops. Steel type, blade geometry, what it’s used for—those things matter. And we pay attention to them. No one-size-fits-all here. We sharpen each knife to preserve the edge and bring out the best in its performance. It takes a little more time. And care. But that’s the point.

Other Sharpening FAQs

Will you judge me? Never. Life gets busy. We’re here to restore your tools, no guilt attached.
Cheap knives worth sharpening? Absolutely. Save them from the landfill—and love them again.
Are all knives sharpened the same? No. Each blade gets a custom plan based on its unique wear. Note, we repair (e.g. broken tips, chips) and then restore profiles before we sharpen.
Fix knife heels? Yes. We reshape bolsters and restore the original cutting curve.
Fix handles? In-store only in Edina (not by mail).
Guarantee? 100%. Not quite right? Let us know within 7 days—we’ll re-sharpen free based on your feedback.

Other Kitchen Knife Related FAQs

What is the best way to think about purchasing kitchen knives? In a set or separately? Most homes received their first kitchen knives as gifts. It's great. However, we encourage you to find a place to use a knife and see what fits your hand and height and cutting style. Find one that inspires you to cook. Then keep it sharp and enjoy!
What are the top kitchen knives everyone should own? A Paring, Santoku and Chef knife are the three go to shapes. Go a little further and try a Funayuki, Bunka and a long slicer for big items like watermelon.
What’s the difference between professional sharpening and an in-home sharpener? The pro teams sharpen regularly. Often, home cooks need to not only learn the tools but re-learn them next time. The lack of practice, regardless of the tool, make proficiency difficult to build. Further, the pros use factory like tools with little if any "over the counter" solutions to craft like-new edges.
Do you also need to sharpen serrated knives? Yes, these also wear with use. That's a good thing. You've been cooking. They can be sharpened.
Are expensive knives really worth the investment and why? Cost can be for materials, art and composition. Materials that hold their edges longer typically cost more. Art… usually it takes time and unique human perspective. And how a knife is crafted, it's composition, can be simple or very complex. These factors combined will often add to a knife's value.
Can I put knives in the dishwasher? You can. However, you may not like the results. Handles don’t frequently do well with the high heat and corrosive environments-they’ll often crack over time. The metals also don’t require that level of sanitation to be clean and will show signs of distress faster from dishwasher cycles.
What angle should my knives be sharpened at? Based on use and metal type your knives can be adjusted in angle and profile and can go as far as to mix the bevels and even be crafted to be sharpened on just one side — single bevels. Generally, thicker and softer knives are sharpened at something around 20-22 degrees with flat grings. Thinner and harder knives are typically sharpened around 17 degrees.