Even the sharpest Japanese kitchen knives lose their edge over time and need sharpening. A dull blade can quickly turn your culinary masterpiece into a kitchen disaster! That’s where we come in. Our expert sharpening service keeps your knife razor-sharp and ready to handle any ingredient with ease.
Services We Provide
Knife Sharpening
Regular sharpening is essential for knife maintenance. We recommend sharpening your knives every 2-3 months for home cooks and every 2 weeks for professional chefs. Sharpening your knives before they become too blunt ensures minimal steel removal, extending the lifespan of your knife and allowing you to enjoy a sharp knife every day!
(We hand sharpen every knife on Japanese whetstones)
Chip/Tip Repair
Accidentally chipped your knife on a hidden bone or dropped it and broke the tip? Before you consider throwing it away, think of us! For a small chip on the edge or a broken tip that would take hours to fix at home, you can leave it to us for repair at a reasonable price.
Thinning
A thick knife won’t cut well, no matter how sharp the edge is. Once you notice the cladding line getting too close to the edge, it’s time to thin your blade. At K&S, we offer a thinning service to bring your thick knife back to life. Please note that the original finish on the blade can’t be restored after thinning, but the performance will be back!
（A knife can be sharp yet still can't cut? Thinning explained)
Types of Knives You Can Bring In
As a professional retailer specializing in Japanese kitchen knives, we recommend bringing in Japanese kitchen knives for sharpening.
- Japanese Kitchen Knives: Crafted from high-hardness steel, they offer superior edge retention compared to Western knives made from softer steel. A single sharpening can last for months on Japanese knives, whereas it may only last for weeks on Western knives.
- Western Kitchen Knives: You are welcome to bring your Western knives for sharpening, though we believe Japanese kitchen knives offer the best value.
Note: We only sharpen kitchen knives, not outdoor knives.
Drop-In and Turnaround Time
- Business Hours: Monday to Friday, 10am - 4:30pm.
- Typical Turnaround Time: 2 days from drop-off.
- Special Cases: For more than 3 knives or any damaged knives requiring repair, our friendly staff will inform you of the estimated time when you drop them off.
About Our Sharpeners
James, the founder of K&S, brings over a decade of expertise in sharpening Japanese kitchen knives using whetstones. He honed his skills through rigorous training at a renowned hamono, earning a certification that attests to his proficiency. With his extensive experience and specialized training, James ensures that every knife is sharpened to perfection. He has also passed his knowledge and techniques to his staff, ensuring consistent, high-quality sharpening for all customers.
(James practicing advanced knife sharpening at Nigara Hamono, Japan in May, 2024)
Pricing
| Edge Length | Sharpening Only | Tip Repair + Sharpening | Chip Repair + Sharpening | Thinning |
|---|---|---|---|---|
| Double Bevel < 16cm | $15.00 | $20.00 | $25.00 | $30.00 |
| Double Bevel 16 to 24cm | $20.00 | $30.00 | $40.00 | $50.00 |
| Double Bevel > 24cm | $25.00 | $35.00 | $45.00 | $55.00 |
| Single Bevel any length | from $40 POA | from $50 POA | from $60 POA | from $80 POA |