What we sharpen
From kitchen knives to swords, daggers and workshop tools: if it holds an edge, we can probably bring it back.
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.
Swords & daggers
Collectible, decorative and functional blades, sharpened and restored with care.
Non-kitchen tools
Garden shears, secateurs, axes and other everyday blades that have lost their edge.
What we don't sharpen
Ceramic blades
Ceramic requires diamond equipment and risks shattering, so 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.
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.
Larger tools? We come to you
Big or heavy tools that can't safely ship, such as large garden or workshop equipment and lawnmower blades, are sharpened on-site rather than by mail. Contact us and we'll arrange a visit.
Contact us about on-site sharpening