Every Knife Tells A Story

When your knives arrive, our sharpening specialists inspect each blade for steel type, grind style, existing damage, and edge geometry. This ensures each knife receives a customized treatment suited to its material and purpose, whether it’s a German knife, a Japanese blade, or a well-used kitchen favorite.

Sharpen Up 365 Knife Sharpening Illustration Transparent Background

Always Sharpened by Hand

The main sharpening process is done entirely by hand using air-cooled ceramic belts, precision bench grinders, and ultra-fine Japanese whetstones. For repairs, thinning, or edge re-profiling, we adjust our technique to match each knife’s steel type and factory-correct angle.

Japanese & Asian-Style Knives

10–16° per side, depending on steel hardness and blade geometry. These are finished on progressively finer abrasives and polished by hand on leather belts for an edge worthy of a sushi chef.

German & Western-Style Knives

17–20° per side, for durability and controlled bite. We use structured abrasive belts for a toothy yet refined edge that grips produce skins and proteins alike. The result is a balanced cut that lasts.

Serrated Knives

Each serration is individually restored at 3–6° on the flat side, maintaining the original pattern. We finish on ultra-fine belts or leather wheels to leave the serration tips crisp and razor-sharp.

Our Sharpening Master

Every knife is handled by trained professionals with years of sharpening experience. Our lead sharpeners oversee quality control, ensure angle accuracy, and continuously refine techniques to match the world’s best culinary standards.

Geek Out to Some Technical Stuff

Geometry, Balance & Edge Finishing

Sharpness isn’t just about the edge; it’s about the geometry behind it. Every knife has a sweet spot, thin enough to glide through food, thick enough to hold strength. We evaluate each blade individually to restore its ideal taper and cutting profile, ensuring both durability and effortless slicing.

Every Knife Gets Tested

We conduct a controlled paper test on every knife before it leaves our shop. Each edge is evaluated on 50–60 gsm newsprint, a consistent medium for measuring cutting performance. A blade that slices cleanly without tearing indicates an edge in the 400–500 BESS range (about 0.7–0.9 microns at the apex) — the ideal working sharpness for real kitchen use.

The Grit Game

We run each blade through a controlled grit sequence ranging from 80 to 2,500, adjusting as needed for the knife’s steel type and purpose, followed by leather stropping to create an edge that feels almost frictionless.

100% Satisfaction Guarantee

We stand by our edge. If your knives don’t cut the way you expected, we’ll re-sharpen them free of charge. It’s that simple — sharpness guaranteed.