Sharper Edge has been sharpening kitchen cutlery for Home Chefs and Restaurants since 2006. We utilize our proven 3-step process to achieve the sharpest edge possible:
I. Repair and re-establish the cutting edge.
II. Refine the edge using water-cooled sharpening wheels.
III. Hone and polish the edge using leather burnishing wheels.
Our objective is to remove as little steel as possible while establishing a razor sharp edge and maintaining the integrity of the steel and blade each time it is sharpened. Most Home Chefs will need kitchen knives sharpened 1-2 times per year. Restaurants normally require knife maintenance 1-2 times every month.
We look forward to sharpening your kitchen Cutlery. In the meantime, here are some Knife Maintenance tips for you:
1. Steeling Knives (Click here) before each use will keep edges sharper for a longer period of time.
2. The sharpening steel that comes with your knife-block is OK for honing knives when they lose their edge. A Ceramic Steel works even better.
3. Hand-wash your kitchen cutlery. DO NOT put them in the dishwasher. Water and heat can cause wood handles to crack, split, and dry out.
4. Cut only on wood or plastic surfaces. It's typically the cutting surface that dulls an edge, not the food.