Here at Grace In The Kitchen, all of the knives sharpened are 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 turnaround time depending on the day, call ahead to get an idea. We do however guarantee a 24-36 Hour Turnaround.
A sharp knife in the kitchen is a safe knife.
A nice, sharp blade cuts through food with ease, with the knife doing all the work. With a dull knife, more pressure is typically needed to have the blade slice through whatever is being cut, especially if cutting a harder food, like a 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!
Here at Grace in the Kitchen, we are committed to making sure that your knives are at their prime when you are using them!
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 take off a small amount of the steel to create a new, sharp edge on the knife. Honing, which is done with the straight steel present in most knife sets, does not actually sharpen the blade but actually straightens it. When cutting with a knife, the blade tends to become slightly misaligned just from slicing through food. Honing helps to realign the blade, which in turn preserves the sharpness of the edge and allowing for a longer distance between sharpening.
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. Pull-through sharpeners also should be avoided on Japanese blades, unless it is one that specially says it can be used on them, 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!
How Often Should You Sharpen Your Knives?
How often knives should be sharpened really depends on how often you are using them. We typically recommend a professional sharpen once every year. Something like a chef knife, which is an all-rounder blade that people typically reach for almost everyday, will need to be sharpened more often than say a carving knife, which is typically only used for big Sunday roasts or Turkey dinners.
In order to ensure that you are prolonging the sharp edge of your blade for as long as possible, make sure that you are properly taking care of your knives. Never put your knives in the dishwasher! The heat and pressure of the water in a dishwasher cycle can be too rough for the knife and can damage the blade and handle, causing the blade to dull faster.
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 firstname.lastname@example.org!