What we sharpen
If it slices in a kitchen, it probably belongs in the clinic.
We sharpen
Chef's & cook's knives
Western and Japanese, any size — restored to their factory edge angle.
Santoku, gyuto, nakiri & bunka
Japanese blades sharpened at their fine 12–15° angles with appropriate finishing.
Paring & utility knives
The small workhorses — precise tips and clean, even edges.
Bread & serrated knives
Each serration sharpened individually, the flat side cleaned and deburred.
Cleavers & butcher knives
Edge geometry restored for safe, confident heavy work.
Boning, filleting & slicing knives
Flexible blades handled with care to keep their profile true.
Carving sets
Sharpened and polished — ready for the table.
Kitchen scissors & shears
Re-aligned and sharpened for clean cuts.
What we don't sharpen
Ceramic blades
Ceramic requires diamond equipment and risks shattering — we don't accept it.
Heavily damaged or rusted-through blades
If a blade has deep structural damage we'll tell you honestly rather than sharpen it unsafely.
Swords, daggers & weapons
We're a kitchen clinic — culinary tools only.
Single-bevel specialty blades (yanagiba, usuba)
Traditional single-bevel sharpening is a different craft; we'd rather decline than do it imperfectly. Contact us and we'll advise.
Repairs & restoration
Chipped edges, rolled tips, and dull-beyond-belief blades are usually fixable — note it on the kit card and we'll assess each knife individually. If something can't be safely repaired, we'll contact you before doing anything.