SHARPER IS BETTER

How We Sharpen

We want your knives to cut better — at home or on the line. That’s our aim. So we’ve honed our process to bring them back sharper, straighter, and ready to work.

Sharpening is about material and motion. Metal is hard, but abrasives are harder. We use tools from 60 to 3500 grit to shape, refine, and finish every edge.

Our Approach

Every knife is different. Before sharpening, we check the steel, the edge condition, and how you use it. If the blade needs reshaping or repair, we’ll let you know what it’ll take. Then we do it right.

Only one customer’s knives are on the bench at a time — no mix-ups. We sharpen on belts, finish on wheels, and deburr each blade before returning it sharp and ready.

What We Sharpen

We sharpen a wide range of tools in-store (we leave salon scissors to the salon folks). Here’s what we commonly see:

• Kitchen knives (yes, even WÜSTHOF, Global, Shun, etc.)
• Serrated blades
• Single bevels (by hand on stones)
• Cleavers
• Scissors & shears
• Axes
• Garden & arborist tools

Not on the list? Text us at 952.222.5336 — we’ll take a look.

Our Guarantee

Love the result or we’ll sharpen it again — free. Still not satisfied? Let us know within 30 days for a refund. It’s that easy.

WHAT’S NEXT? 

Use a honing rod (steel or ceramic) to extend sharpness between professional sharpenings. Some home cooks and chefs hone their knives after every use; others hone when their knives start to feel a little dull. Knives that get a lot of use should likely be sharpened professionally once or twice a year for optimal performance.

Need sharpening services today? If you’re a MN local, bring your knives to our 50^th & France location in Edina, MN.