Frequently Asked Questions (FAQ):

How often should I sharpen my kitchen knives? 

• For most home cooks, every 6 - 12 months
• For frequent, daily cooks, every 3 - 6 months
• For professional chefs, every 1 - 2 months

Regular stropping with a leather strop or a steel can help keep your blades honed between sharpening. 

How should I wash and store my knives?

• Wash by hand with warm water and soap. Do not put knives in the dishwasher!
• Towel dry completely.
• Lightly oil the blade with a natural, food-safe oil such as mineral oil.
• Store only in a cool, dry place to avoid rusting. 
• If storing for more than 2 weeks, remove from any sheath or cover to avoid rust spots. 

How do I know if my knife is worth sharpening?
Even inexpensive or older knives are worth the cost of sharpening in most cases: 

• Sharpening extends the life of a knife, so you won't need to buy a new one.
• We can usually make your knife sharper than a new knife.
• We keep our prices low to help keep sharpening affordable.

Only rarely have we seen a knife that can't be sharpened. But if you aren't sure, we'll be glad to evaluate it at no charge!