About the service
I am a knife sharpening specialist and work on-site: there's no need to take knives anywhere and wait several days — I come to your home or restaurant with all necessary equipment. If you cook for your family and are tired of sawing through food with a dull blade, or run a small establishment where every minute in the kitchen counts, I set up a work area right at your place and return your knives to perfect sharpness usually within an hour.
Over years of practice I've sharpened both inexpensive supermarket knives and expensive Japanese steel, so I know well that there is no universal approach here. I work with a graduated set of water stones and select the sharpening angle based on exactly how you cook: a santoku is sharpened differently than a European chef's knife, and for a serrated bread knife, a stone designed for a straight blade won't work at all. I also inspect handles, bolsters and blade tips — if I see a budding problem, I tell you right away before it becomes a serious repair issue.
By contacting me, you avoid lines at service centers and sending knives across the city: I adjust to your schedule, whether it's early morning before your shift or a calm weekday at home, I bring my own water and protective cloths so no traces are left on the kitchen. A sharp knife isn't just convenient in the kitchen, it's noticeably safer when cooking.
What's included in the service:
— visit to your home or establishment;
— sharpening of chef's knives, vegetable knives, cleavers and specialty blades;
— final honing on water stones with sharpness verification in your presence;
— advice on stropping and blade care between sharpenings.
Over years of practice I've sharpened both inexpensive supermarket knives and expensive Japanese steel, so I know well that there is no universal approach here. I work with a graduated set of water stones and select the sharpening angle based on exactly how you cook: a santoku is sharpened differently than a European chef's knife, and for a serrated bread knife, a stone designed for a straight blade won't work at all. I also inspect handles, bolsters and blade tips — if I see a budding problem, I tell you right away before it becomes a serious repair issue.
By contacting me, you avoid lines at service centers and sending knives across the city: I adjust to your schedule, whether it's early morning before your shift or a calm weekday at home, I bring my own water and protective cloths so no traces are left on the kitchen. A sharp knife isn't just convenient in the kitchen, it's noticeably safer when cooking.
What's included in the service:
— visit to your home or establishment;
— sharpening of chef's knives, vegetable knives, cleavers and specialty blades;
— final honing on water stones with sharpness verification in your presence;
— advice on stropping and blade care between sharpenings.
