All of our knife sharpening is done by hand using traditional Japanese whetstones. This hand sharpening service ensures that the edge of your blade is maintained and cared for without any unnecessary grinding or excess removal of steel.
Our whetstone hand sharpening service is done onsite, with a 24-48 hour turnaround time.
A sharp knife in the kitchen is a safe knife.
A nice, sharp blade cuts through food with ease. With a dull knife, more pressure is typically needed to push the blade slice through whatever is being cut, especially when cutting harder foods like squash. The more pressure that is used, the greater chance of the knife slipping from the hand and causing an accident. This is why we recommend keeping your knives super sharp, allowing the knife to do the work for you.
Professional Sharpening vs At-Home Sharpeners
We are often asked how our knife sharpening compares to at-home pull-through sharpeners and steels.
First, we want to clarify the difference between sharpening and honing. Sharpening a blade means to create a new edge. Any kind of sharpener will take off a small amount of the steel to create a new, sharp edge on the knife.
Honing (done with a long, hardened steel rod) does not actually sharpen the blade but straightens it. When cutting, knife blades tend to become slightly misaligned from slicing through food. Honing helps to realign the blade, which in turn preserves the sharpness of the edge for longer.
Pull-through sharpeners are a great at-home option due to their ease of use. However, a pull through sharpener will never get your blade to the same sharpness that is achieved with a sharpening stone. This is due to the fact that pull-through sharpeners take a one-size fits all approach to each knife. Also, pull-through sharpeners should be avoided on Japanese blades as the fragile blades are more prone to chipping with them.
Pull-through sharpeners can be a great tool to keep in the kitchen to maintain your blade in between professional sharpens!
For more information on our knife sharpening service, give us a call at the store or send us an email at 613-521-4818 or gitksocial@gmail.com!
Frequently Asked Questions
How much does Knife Sharpening Cost?
We charge per knife by the length of the blade at a rate of $1.25 (+tax) per inch on the blade. Repair costs vary based on the level of damage.
What do you sharpen?
We only sharpen straight-edged kitchen knives. We also sharpen scissors, but only ones that can be separated into two pieces. We are unable to sharpen serrated knives (i.e. bread).
How often should I sharpen my knives?
The answer to this question really comes down to how often you use your knives! A knife used everyday will have to be sharpened more often than a knife you use every once in a while (think a chef's or paring knife versus a carving knife). As a general rule of thumb, we recommend bringing them in for a professional sharpen about 1-2 times a year.
My knives are a bit old - can they still be sharpened?
Of course! Any kitchen knife can be sharpened and given a new life again. Please note however that certain quality blades will never get as sharp as higher-grade ones. The sharpness and longevity of an edge comes down to the type of steel used.
What is the best way to maintain the sharp edge?
To prolong a sharp blade for as long as possible it is important to take care of your knives. We recommend to never put your knives in the dishwasher, as this can be damaging to your blade and handle. All kitchen knives should only be hand-washed. Furthermore, ensure you are properly storing your knives in a knife block or with blade covers to ensure they cannot be nicked.
I chipped my knife, can this be fixed?
Yes, absolutely! Our knife sharpener is amazing at repairing knives. Whether it be a chip in the blade, a missing tip, or even creating a completely new edge for the knife, our sharpener can help to make your knives feel like they are brand new! Repair pricing varies based on the severity of the damage.