A clear step-by-step from drop-off to handover.
Your knife is tracked closely throughout the sharpening process.
Log the current condition (chips, dullness, rust), tag each knife with its own ID.
Determine the right original angle for the blade type before starting.
Hand-sharpened across multiple grits, checked periodically during the process.
Kept in its own sleeve-lined tray, protected from contact with other knives.
Checked together with the customer, with a safety reminder for handling a freshly sharpened blade.
Common sharpening angles by knife type, for reference.
Suited to common chef's knives, prioritizing edge durability for daily kitchen work.
Suited to thin Japanese blades like santoku, gyuto — precise cutting but needs more careful care.
Preserves the serration profile, each tooth sharpened individually rather than flattened.
Only one side is sharpened per the original design, not symmetrically on both sides.