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Q: What makes your service different from other sharpeners?
A: Many sharpeners use similar methods to sharpen knives and scissors; usually belt sanders and/or bench grinders. These devices can heat up the blade, which causes the temper to weaken and leads to micro-fractures and chipping. Also, it is difficult to maintain a proper angle/bevel when sharpening on a belt sander. For knives, I use a water-cooled stone that runs at a low RPM, ensuring the temper will not be damaged. I also use an angling tool that allows me to sharpen your knife to a precise angle to suit your cutting needs. I have also found that most sharpeners do not have the equipment necessary to sharpen convex (Japanese) beauty shears correctly; most add a micro-bevel similar to that of a knife. I use a machine with specialized diamond wheels and honing wheels which allows me to properly sharpen convex (Japanese) beauty shears.
Q: How much do you charge?
A: Price depends on the length of the blade or type of shear, and extent of the damage. Additional charges apply if blade is excessively chipped, tip is broken, or is re-purposed. Typically, prices range from $3.00 - $30.00.
Q: Why do I need my knives sharpened?
A: Because a sharp knife is a safe knife. When used properly, a sharp knife has less risk of slipping, reducing the possibility of cutting yourself.
Q: Why is your process longer than others?
A: Most knife sharpening services use a pull-through type of machine with two grinding stones or belt sanders. Yes this process gives you a sharp edge quickly, but it’s not meant to last and can end up causing excessive damage in the long term. My process may be a bit slower, but it increases the longevity and integrity of your blade.
Q: Do you need a hescher to sharpen knives?
A: If you follow the laws of kashrut (kosher), there is nothing to fear. Using our particular process, a hescher is not needed because we use water-cooled stones, there is no issue of transfer.
Q: How long will my knives stay sharp?
A: As long as you take care of your blades (use a sheath, don’t use it like an axe, proper use of a honing steel, and the use of a proper cutting board), sharpness can last 6-12 months in an average home.
Q: Why do you use water with your stone?
A: If a blade gets too hot the temper can be damaged causing it to become fragile and chip easy. Overheating can also burn the steel, causing discoloration to appear on the blade. Using cold water ensures it will not get overheated which increases the longevity of the blade.
Q: How long will it take to get my knives back?
A: For your convenience I offer a pick-up and delivery service to your home or business. Or, I can come to your home or business and conduct same-day on-site sharpening; your items will never leave the premises.
Q: Do you sharpen serrated knives?
Q: Can you sharpen Cutco knives?
Q: Is my knife worth sharpening?
A: The short answer is yes; but I will be the first to tell you if it would be better for you to purchase a new knife or pair of scissors.
Q: Can you fix broken tips?
A: Yes. Knives will be re-shaped providing a new tip.
Q: I have a very expensive knife that was previously sharpened. The blade feels sharp but why does the knife feels different when I cut?
A: One possibility is the angle of your knife was not re-set to to the proper angle. Another possibility is that too much steel was removed causing the edge to become too thin, which resulted in the edge rolling over when it came in contact with a hard surface.
Q: Why isn’t my knife cutting completely through my food by the handle?
A: If your knives were previously sharpened, it’s likely the bolsters were not lowered. My service ensures the bolsters will be lowered to the proper height to make your cutting much smoother.
Q: Why can’t I use my sharpening rod to sharpen my knives?
A: That is actually called a honing rod or honing steel. It works by straightening a rolled blade and removing the burs. Once a knife has become dull, a honing steel cannot make it sharp.
Q: Why shouldn’t I use my V-shaped pull through sharpener?
A: Most V-shaped sharpeners are made from carbide steel which is much harder than most household knives. When used, it tears material away from the blade giving it a sharp feel. The danger in using this type of device is it heats the blade at the point of contact causing micro fractures which result in rapid dulling and chipping.
Q: How can I tell if my knife is dull and needs to be sharpened?
A: In a well-lit area hold the knife by the handle with the tip pointing away from you and face the blade upwards. Look down the edge of the blade. If you see shiny spots (sparkles) along the edge, then it needs to be sharpened.
Q: What is the difference between beveled and convex shears?
A: These terms refer to the specific shape of the cutting edge of the blades. Beveled shears are generally German-made and less expensive; the blade is similar to that of a knife with a chiseled edge. Convex shears are Japanese-made, usually made of finer steel and more expensive; the blade is formed with a shallow arc to the back side of the blades. Instead of a distinct angle to the edge, the blades are milled to a fine point.
Q: I've had my beauty shears sharpened before, and they never cut the same. How do I know you will not ruin my shears?
A: My wife and I have done a lot of research regarding the sharpening styles in the area. Most sharpeners only know how to sharpen shears with a bevel. I have special machines that grant me the ability to put a convex angle back on your shears. Depending on the amount of damage caused by previous sharpeners, I am able to fix most of their mistakes.