Good Edges $6-$9-- Chipped edges ≈$10-$14.
Fixes & Fine Honed Edges put on chef knives!
- Fine edges need gentle contact with soft cutting boards.
- Polypropylene, Delrin, Poplar & Cypress are good choices.
>5 Decades in Moldmaking & Sharpening
Professional Edge Exam & Sharpening
I sharpen scissors, clippers and other sharp items, too.
Big chips, breaks & miss-formed edges are extra charge items.
Bring your knifes wrapped to prevent damage.
Sharp chef knives are safer than high force dull edges!
… -- 60 years of fine sharpening & repair of knife edges
… -- Quick Turnaround for slightly dull knives
Many knife sets are done within an hour & off you go.
… -- BIGGEST CAUSES OF FINE EDGE DAMAGE --
1ST: Bones & hard Teak, Bamboo or Maple cutting boards!
2ND: Moving food off a board with the edge = NO, use the spine!
3RD: Sharpening "Steels" & softened edges from belt sanders!