What types of blades can The Knife Guru sharpen?
The simplest answer is ALL types! I’m able to tackle serrated, single bevel, both asian and western style kitchen knives, cleavers, tactical, EDC, military, vintage, scissors, gardening tools, chisels, even lawnmower blades!

My knives are very dull and chipped. Are they beyond repair?
You would be surprised at what can be fixed by a skilled sharpener! Knife repair is actually my bread and butter! I often take seriously damaged, unusable knives and bring them back to pristine condition. If you are unsure, you can always send a photo of the damage beforehand so I can assess the situation.

How often should I sharpen my knives?
The frequency of sharpening comes down to a few factors. One, the hardness of the steel; for example, German kitchen knives are made from a much softer yet more resilient alloy than Japanese blades. Two, how much use the knife gets; a home chef’s go-to knife will need sharpening twice a year, whereas a professional chef’s knife may need twice that. And three, what the knife is used for. A hunting knife coming in contact with bones may need 1-2 sharpenings in a season.

What is the difference between honing and sharpening? It is a common misconception that the steel included in many kitchen knife blocks is used to sharpen your knives. It is actually a honing steel- meant to correct any micro rolls or bends on your knife edge that occur with regular use. You should hone your knife every time you use it. This will prolong the sharpness of your blade between sharpening. When you do send your knife in to be sharpened, grinding with abrasives actually removes metal from the blade, revealing a brand new edge.

What if I have a question not answered here?
I’m happy to answer any and all questions! Please visit the Contact page and send your question through the contact form.