THE SHARPENING SHOP

     Sharp knives are a must for quick and easy food preparation. Nothing is more irritating than sawing through chicken, veggies, and meat with a dull edge. Slicing through food with ease makes cooking fun, enjoyable, and safe.

     All knives sharpened by The Sharpening Shop go through a multi-step process that will stay sharper longer. With less metal removed, and an edge that is exceedingly easy to maintain, you can rest assure your knife will cut flawlessly for many months, if not years to come. But half that equation is up to YOU!

     We are able to perform corrective procedures to  your cutting edge. Nicks, chips, reverse bow, and broken tips are a few tasks that are easily tackled. Other services provided such as blade thinning and spin rounding can be performed upon request.

     Knives that come from the factory are typically sharpened with a very steep angle which decreases the cutting ability drastically. By thinning the blade behind the edge, a knife can easily slip through food with less resistance; a thinned edge comes with higher maintenance though. The edge is technically more delicate so attention to proper care and use must be exercised.

     Another factory created annoyance are the sharp edges on the spine of the blade. When holding a knife with a pinch grip (where the thumb and pointer finger "pinch the metal blade"), the edges tend to dig into your fingers....OUCH!!!! So to combat this flaw we can round over the first 2-3 inches of the spine giving you a very comfortable grip. 

     Knife Maintenance

1. When storing knives in a wood block, place knives in the block with blade edges facing up.      
2. Steeling/Honing knives (Click on the yellow link) before each use will keep the edges sharper for a longer period of time.
3. Steel honing rods and ceramic honing rods are preferable for realigning the knife's edge. Diamond honing rods are only suitable when they are very very fine, such as the Global brand.
   
4. Hand wash all knives. DO NOT put knives in the dishwasher or sink. Sliding knives against other utensil can ding and dull an edge quickly. Dish-washing detergent  and high heat can also cause wood handles to crack, split, and dry out.
5. Cut only on wood, bamboo, or plastic surfaces. It's typically the cutting surface that abuses the edge, not the food.
6. Never attempt to use your knife as a pry-bar, screwdriver, chisel, or other tool.