Frank Suraces Art of Sharp in Chicago Chicago Il 60634

Reviews of Professional Pocketknife Sharpening Services

Last updated 07.31.21 — 5 years gone and thousands of published words later on and it's fourth dimension to refresh the KKG list of professional pocketknife sharpening services. I'grand still a very very very very picky person, and then rest bodacious, I'm still non taking my mission lightly. Just the mural has inverse.

First off, one of the three pocketknife sharpening services I originally reviewed has closed it doors—after being in business 80 years! Go figure. (Y'all can't give folks just 2 pocketknife sharpening services to cull from, can you lot?) Secondly, when I googled "professional pocketknife sharpening," a bevy of new possibles flooded my iMac screen—more than I remember seeing v years back. Thirdly. . .it was time.

Five Top Services

Life is short and I have no interest in dissing knife sharpening services. It's a tough enough grind as it is (pun intended!). Then please know this—all 5 of these finalists are adept to become. I've already done the heavy screening and whatever sharpening services deemed unworthy take been banished from these pages. Who's left are the cream of the crop (starting with my 2 originals):

Seattle Pocketknife Sharpening (seattleknifesharpening.com)
Where: Seattle, WA / Contact: Bob Tate

Martell Knives (in the process of moving)
Where: Philadelphia, PA / Contact: Dave Martell

KySharp (kysharp.com)
Where: Drupe, KY / Contact: Phil Fox

Fine art of Sharp (artofsharp.com)
Where: Chicago, IL / Contact: Frank Surace

REK Knives (rekknives.com)
Where: Greenville, SC / Contact: Josh

Although I even so have some quibbles and some of these sharpeners do sure things better than others, all of these top-drawer pros sympathize how to attain true sharpitude and how to do it without hurting your loved ones, er, your knives. On elevation of this, they are great communicators, responsive, and genuinely nice guys. They dearest what they do and they honey making the world a sharper and better identify.

These pocketknife sharpening services are all:
1) Deeply experienced. All have sharpened, literally, thousands of blades and many accept been doing it for decades.

2) One-homo bands—they, personally, do the sharpening themselves. They have no assistants, no trainees, no life-long buds who sub in on the grinding belts if they get buried. Nope. Nobody touches your knives just the owner/operator. (Could I be whatever clearer?)

3) Well-established bricks-and-mortal businesses, as well as mail-club outfits. They have clear instructions and procedures (well, some clearer than others—oops, I'm already quibbling) as to how to transport them your beauties.

Finally, and perchance most of import of all, I take personally auditioned them all. Yep, pinky promise (equally my teenage daughter used to say). I am not but parroting what I've heard or read most or garnered from multiple websites, just sharing my ain personal experience as a fellow consumer. And, this time effectually, believe me, information technology was a ton of work.

These five pro knife sharpening services merely represent a fraction of the pro sharpeners I researched and considered. Still, I'm pretty certain in that location are more high-quality pocketknife sharpening services out at that place. So but considering a knife sharpener doesn't appear in these pages, doesn't mean they're non high-quality. On the other mitt, please please be careful who y'all give your knives to. (Read Finding a Professional Knife Sharpening Service for more advice.)

I'll begin with the two pocketknife sharpening services from my original review and and so proceed to the ones most recently sampled.

Very Of import Notation: I exercise non receive a cent from any of these pocketknife sharpening services for referring customers. It's a freebie. If for some reason this changes, I'll exist the first to let you know!

Seattle Knife Sharpening

I first found out about Seattle Knife Sharpening by accident from a YouTube video. Early in my knife-sharpening education, I stumbled onto a prune of a very satisfied Seattle Pocketknife client showing off his newly sharpened fix of Global knives. He sliced off slivers from a canvass of paper with ease and raved about the sharpitude. I was entranced.

I went to the Seattle Knife Sharpening website and liked what I saw (literally as well as figuratively—it's a nicely designed site). The concern seemed to be a small operation by one guy, Bob Tate, which I found attractive. Personalized service. He had learned his craft from Bob Kramer, one of the nearly well-known and loftier-quality bladesmiths live. And—judging from what he wrote on his site—Bob (Tate, that is) seemed open and friendly. I wrote him an email or ii with questions nigh his craft, how he ground his edges, and he answered back speedily.

I zipped through a love apple—the first time in years without a serrated in my hand.

His method is slightly unorthodox, but wickedly sharp. He explained that for each knife he started from equally sharp an bending as he dared as his primary angle, and then ground the rest of the blade downwardly so that it smoothly segued from the edge up to the spine. It sounds thorough, and it is. As he mentions on his site, it's a half-dozen- to seven-pace process using belt sanders and polishing wheels along with sharpening compounds. On a German-style knife this oft means thinning down the blade a flake and creating an edge angle much sharper than usual. Fine with me!

Seattle charges $ane.75 per inch, plus a $5 handling charge. Bent tips are fixed for free; broken tips are $3.

I boxed up a bunch of my knives equally per Bob'due south instructions and sent them off to Washington land. Most two weeks afterward I got them back (unfortunately, I live on the other side of the country). I was a little disappointed at the turnaround time—simply the knives, the knives! They looked precipitous. I grabbed a newly-sharpened chef knife and immediately tried what I'd seen the guy in the YouTube video do. Oh, yeah. Correct through newspaper, non only without resistance, simply not leaving whatsoever roughness either. The cutting edges of the paper were perfectly smooth—like I'd used a pair of German scissors. I zipped through a tomato—the first time in years without a serrated knife in my mitt. This was as true for the Henckels knives I'd sent him equally my Japanese-fabricated Global.

As if this were not enough, Bob was also big on follow-through. He recommended the best type of hone to use to go on my knives sharp equally long as possible (see My Favorite Honing Steels), and even gave me honing instructions over the phone. What a guy! I was off to a keen start with my outset professional knife sharpening service.

SEATTLE UPDATE I just got dorsum a box of freshly sharpened knives from Seattle Pocketknife Sharpening—information technology was like Christmas in July. Spot-checking sharpitude (and this batch was much larger than my original) proved that Tate has not lost his touch. If you're hungry for more, be sure to read my two-part interview with Bob.

Of import UPDATE #2!! Seattle Pocketknife Sharpening is on hiatus. Bob Tate has moved to Bozeman, Montana, and taken his pocketknife sharpening business with him. Aptly and then, he will rename the biz Bozeman Pocketknife Sharpening and hopefully be upwardly and running past late 2021. In the meanwhile, endeavor ane of the other four services listed. . .

Martell Knives

I heard of Dave Martell—the owner, chief cook, and canteen washer of Martell Knives (in the process of moving)—from my favorite kitchen pocketknife book, An Edge in the Kitchen by Chad Ward. Dave has been building a reputation in professional knife sharpening for over a decade and has a special passion for Japanese blades. Actually, he's divided his business into two divide sharpening services—ane for Western-style knives, the other for Japanese.

Having no Japanese knives that needed sharpening [at the time of my original review—that has inverse], I chose the more standard Western-way service. I queried him well-nigh his sharpening process and he confirmed that it was the usual philharmonic of belt sander followed past a de-burring wheel or buffer. Just, unlike Bob in Seattle, Dave prefers to sharpen Western knives at the more traditional bending of 20 degrees or so. He'll do the majority of the blade at a steeper, more acute, bending, just for the final bevel, he will widen it out a impact. Although he feels it's not as "pretty", he's constitute it be to the well-nigh durable angle for High german steel. Different strokes for different folks. (Interesting note: Dave is the simply professional sharpener reviewed that takes a decidedly different approach to sharpening German steel from Japanese.)

For German language knives, Martell Knives charges $i.50 per inch with a $5 minimum. Cleaved tips are steep—$11 (not sure why). Japanese factory-made knives are another story—$3 per inch with no maximum ceiling. So an 8-inch chef will run $24. Zowie! Then at that place'south Japanese mitt sharpening which starts at $5.50 an inch and goes up from there.

The poor breadstuff knife had been seriously abused over the years, sawing through frozen breadstuff amongst other things. . .

I packed another box, not quite and so many this time, and the knives were returned in i calendar week. Yes, in one-half the time of Seattle Pocketknife, simply then Fleetwood, PA, where Martell is located, is only a 5-hour bulldoze abroad. The bevels (the part of the blade that Vs in to the cut edge) were impeccable—as even and directly as if they'd come up from the factory and the sharpness matched factory standards besides. They cut through tomatoes, sliced cucumbers overnice and thin. They slivered paper—simply similar the YouTube video. That said, if I were to be persnickety (and that is my job as KitchenKnifeGuru), they weren't quite as searingly sharp as Seattle Pocketknife. But more than than sharp enough for your average home kitchen or any other that's non filigreeing radishes a mile a minute.

Global Chef Knife (G2), 8-Inch

Global makes some of the nigh strikingly modern kitchen knives on the planet. And they too happen to be killer sharp. Most of them, including this chef's, are what I call Japanese hybrids—designed and manufactured in Japan, only with German-type blades and a Western sensibility in mind. They're light and sleek and won't tire out your hand. I own their seven-inch santoku which e'er makes carving up pineapples fun instead of a chore! (For more suggestions on chef knives, make certain to visit Best Chef Knives — Six Recommendations.) Global Chef Knife (G2), 8-Inch @ Amazon

Ane of the knives I sent Martell Knives was a workhorse Henckels—a wedding present—that not only had many years of faithful service to its name (decades, really), just many sharpenings of mixed-quality that had left information technology with an ugly, uneven edge. If you chopped parsley on a flat board, you lot'd miss sections with every chop. Sure plenty, when I got it back from Martell, the edge was straight and fifty-fifty. No more gaps on the cutting lath. Hurrah!

I too sent them ane of my serrated bread knives which they acuminate for an actress charge. Non every professional person pocketknife sharpener tin handle serrated, simply most in this review do. The poor bread knife had been seriously abused over the years (another wedding present), sawing through frozen staff of life among other things, and actually needed an overhaul. Information technology came back refreshed, but not fully restored—which may exist the best one can promise for a serrated bract, I know they're challenging to fully resuscitate. (Though I might send another bread knife to another service and compare sometime.)

Martell Knives' website has a mailing class (pretty basic) you can impress out for totaling up your charges (Seattle does not, you must create your own). Martell besides has a very convenient payment system where they email yous a Paypal invoice when the knives are ready to transport back. Very fast and easy for the customer to process—a big plus in my book. All-in-all, a elevation-notch performance.

And now for the new reviews. . .

KySharp

KySharp (as in "Kentucky" Sharp) first caught my eye non only because information technology had a clean and inviting home folio pattern, but likewise, on that very first page, said the kinds of things I wanted to hear. Things similar, "this [sharpening] process removes just a minimal amount of metal and gives a very stong, long-lasting edge." Minimal metal, long-lasting edge. Bingo!

Every bit I dug in deeper, the story only got better. The owner/operator, Phil Play a joke on, had a dear for quality knives since he was kid, held degrees in physics and applied science, specialized in sharpening only kitchen knives, considered himself a craftsman (not a "sharpener"), and had worked for years to discover a sharpening organization that could consistently produce razor abrupt edges. Double bingo!

Phil doesn't differentiate between High german and Japanese knives…

I emailed Phil some questions about his sharpening technique and the departure between his iii sharpening rates—$half dozen, $x, or $12, irregardless of length. He explained a ii-phase process, similar to Dave Martel'due south, but with a very important difference—Phil doesn't differentiate between German and Japanese knives. For his top-of-the-line Signature Service ($12) Phil sharpens at 15 degrees, adds a mirror polish bevel, and fixes anything that needs to be repaired (broken tip, chip removal, bolster reduction, etc.). His Deluxe Sharpening ($ten) is the same as Signature, but doesn't include any repair, and Limited Sharpening is the aforementioned as Deluxe except that the angle widens to 20 degrees (instead of xv). Unlike Dave, Phil doesn't experience it's a waste to finely finish German knife edges, thus, he'south more in sync with Seattle Bob. Good enough for me!

While I packed up the knives—super-easy considering of Phil'southward incredibly clear and well-idea-out website—I mused almost why a man with degrees in physics, engineering, and math (yes, I forgot to mention) would opt out of the traditional job market and hole upwardly (with his wife and two kids) in the wilds of Kentucky sharpening knives. People never cease to intrigue. . .and I dearest that near them.

5 days afterward, including a weekend, I got the knives back from KySharp! Whoa. The Bluish Grass State felt as shut equally Bailiwick of jersey. And—which was but as sweet—I hardly recognized the knives. All dings and bends had evaporated including a broken tip I couldn't tell e'er existed. The edges looked shine, consistent, and polished. I immediately carved a one-half moon out of folded-over magazine newspaper (a exam I picked upwards from a Bob Kramer video) and the blade cut effortlessly, leaving a smooth edge, no raggedness. That'southward the way they exercise information technology in Kentucky. Yay, I've found a new professional knife sharpener!, I silently cheered.

(Above: Unpacking my booty from KySharp.)

The Fine art of Precipitous

What makes The Art of Sharp (or KnifeSharpeningByHand) stand out from the other knife sharpening services on this list is the fact the possessor, Frank Surace, does the bulk of his sharpening the old-fashioned way—past manus. (Yes, Dave Martell hand sharpens as well, he's a recognized master, but reserves it only for Japanese knives.) Let u.s.a. be clear: manus sharpening does non guarantee quality. Only it does imply the sharpener is serious about his arts and crafts and volition have less chance of damaging your knives. Which are both skilful things.

Frank'south background is equally a machinist and, currently, professional knife sharpening is not his total-time profession. Nevertheless, he has a bract sharpening certificate from Murray Carter, one of the biggest names in American knifesmithing and sharpening. And since taking Murray'southward iii-day, intensive class in 2011, Frank estimates he has easily sharpened over 2,000 blades for professional chefs and home cooks alike.

I constitute the The Art of Sharp website hip and easy to navigate and chock–total of information on knife sharpening. I peculiarly liked how Frank described his half dozen-step sharpening method in detail and topped it off with a video of him at work. I emailed him some questions nigh honing and he got back to me chop-chop. Excellent.

His rate for manus sharpening was phenomenal…

His flat charge per unit structure, though dissimilar, was just as simple as KySharp: $7 for knives under four inches; $x for knives 4–x inches; $15 for knives 12 inches and beyond (you know, like galactic swords and such). At $10 for an viii-inch chef knife, his rate for hand sharpening was phenomenal and definitely worth a try. I printed out Frank's gild form (simple and sweet), wrapped up four German knives in newspaper, and sent them off to the Windy City.

Turnaround was a week—only Chicago is farther away from Westchester, NY, than the wilds of Kentucky. So I'd say it was pretty quick. The knives looked great and, what'due south even more important, had been converted into kitchen samurais. (More than on this later.) Ii of the blades came from a friend who had regularly sharpened them on a Chef'due south Choice power sharpener and, thus, had developed what's called a swale—a deep dip in the cut edge near the heel. Frank fixed all that and didn't charge extra. Pocket-sized nicks too are included in his flat charge per unit. Nice!

Trumpet flourish—I'd found another professional knife sharpener to add to my list. Hip, hip, hurray!

Kitchen Pocketknife Supply Pipeline

Right about here I should pause and explicate that this time around the whole knife gathering, mailing, receiving, and evaluating process became much more complicated than five years back. The master trouble being that I have become more educated, and finicky, near who should take command over my beauties. Plus, almost of my blades are newer, higher quality, and in more pristine shape than they were five years back. Truth be told. . .I couldn't quite deport to have an untested knife sharpening service—even if highly-screened and hand-picked—acuminate my darlings.

My solution? Offer free knife sharpening to my friends and borrow their kitchen knives! And if you're thinking, "What a minute, he won't ship his ain knives, but he's willing to let his friend'due south knives get trashed", please let me explicate: 1) I was pretty darn sure none of my friends owned whatsoever fancy-schmancy kitchen pocketknife brands, and 2) I was fully prepared to replace any blades if for some bizarre reason they were ruined.

So. X knives full from 3 different friends. Which ended up being a project management challenge in-and-of itself, what with tracking who's pocketknife was who'south, what kind of shape information technology was in before (enough of mind-numbing pics), which pro sharpener to transport it do, and, finally, testing how well the freshly-sharpened blades sliced stuff upwards. But somehow my artsy-fartsy encephalon made it through the organizational gauntlet intact. The only mildly horrifying thing was discovering the status many of my friend's knives were in—nicked edges, aptitude tips, scratched up blades. Poor babies. . .but fantabulous trial-past-fire for my three new knife sharpening services.

(Above: Wusthof Grand Prix chef knife with "ding" in the cutting border and a bent tip. Below: Henckels Iv Star with a swale in the heel from being regularly sharpened on a Chef'southward Choice sharpener.)

* Actress credit: Gauge which knifemaker made 8 of the ten commandeered knives? (See the lesser of this commodity for the respond.)

REK Knives

Ignore the scary-looking REK Knives abode page and the scary-sounding name and you have the nicest, most competent, bract sharpener y'all'd always want to meet. Josh, the sole possessor/sharpener, has been a full-time professional knife sharpener since 2010. And all you lot need practise is sample one of his blog entries (like, What is a regrind and how does it assistance my knife?) and you will be thoroughly convinced that this is a man who lives and breathes knife sharpening and its mastery.

REK Knives originally came to my attending from a comment left on this very folio—a reader who had recently sampled Josh's services and was thrilled with the life it had breathed into his kitchen knives. And he had not even used Josh's premium Hand Sharpening!

Speaking of which, Josh offers an incredible array of services, like PVD coating and grind conversions (I take no thought), things that have picayune to do with kitchen knives and much more to do with that whole other globe of hunting and tactical knives. Which is a wonderful thing, just does give his kitchen pocketknife customers more info to wade through. Plus, I remember his diverse services and options could be described in a simpler, clearer mode. (Oops, did we just stumble into a quibble?) Fortunately, Josh is only an email away and very responsive. Nosotros had a nice exchange where he clarified his prices also as explained (along with photos) what he meant by a microbevel.

As far as kitchen knives are concerned, Josh has two services: 1) Car Sharpening—with a belt sander but, slow speed and under coolant, of grade, and 2) Hand Sharpening—with a belt sander followed past hand sharpening on the Wicked Edge Precision Sharpener where he adds a microbevel. Out of curiosity, and to go a fuller sampling of what Josh was capable of, I specified two knives automobile sharpened and one hand sharpened. Motorcar Sharpening costs $ii an inch—with an $viii minimum and $15 max. (So, a 3.5-inch paring costs $viii; an viii-inch chef $15). Hand Sharpening costs $6 an inch with a $25 max.

See the Coin, Money, Money section for a toll comparison chart on
all five services.

Only call me dense, but in spite of asking for a clarification of prices, I still missed something. I did not fully digest the fact that unless you lot either utilize the premium Hand Sharpening service, or pay $.fifty an inch for reprofiling, Josh will just restore the factory border and bending. Which means if you'd similar him to better on the border bending of, say, an older Henckels 6-inch chef, bringing it down to 15 degrees from its factory 22, you will demand to either pay $3 extra for reprofiling (on summit of $12) or use his Mitt Sharpening service. In my case, Josh concluded up, for all practical purposes, sharpening one knife twice—simply he did not accuse me for it. He was a really proficient sport and only added on the reprofiling. Classy guy . . . and I very much appreciated it. (Just for the record, Seattle Knives and Art of Sharp include reprofiling in their regular sharpening rates and do not charge extra. KySharp includes information technology in his Signature and Deluxe services only.)

REK uses a spiffy, online form to tape which knives you're sending in, etc. I beloved the convenience, even more now, because I believe it's been improved from when I sent in my knives last year. I would still recommend, as a safety, sending along difficult re-create in your shipping box (i.e. a list that includes each knife and what yous wish washed). Regardless, Josh will email you if he has any questions about your intentions.

Later the usual couple emails dorsum-and-along, I packed up the last three blades and sent them on their manner. And if information technology hadn't been for my reprofiling SNAFU (mentioned higher up), the turnaround would have been v days. Sweetness! And then if you live on the Due east Coast or East of the Mississippi, your turnaround should be quick. All knives were returned plenty sharp! And an sometime Henckels six-inch chef's with dings in the edge that underwent premium hand sharpening, came back reborn—shiny and smooth and razor abrupt. As if it had come from Seattle.

KKG ANONYMITY I'm non much of a sneak, I'm a direct-shooting type of guy. Only non letting these professional sharpeners in on the fact I endemic a kitchen pocketknife website seemed similar the right affair to do. I wanted to exam how they would honestly reply questions and handle a typical customer without being tempted to offering whatever special treatment, or perks, to me every bit a reviewer.

Sharpness Testing

This is where the pocketknife nuts volition all gravitate and everyone else just glaze over. But what would a review of 5 knife sharpening services be without some testing and comparing of sharpness? If y'all feel yourself already nodding off, please feel gratuitous to skip to the end of this whole section where I draw some conclusions nigh all the professional sharpeners and compare them.

Methodology

In my original review, I handled my evaluation of edge sharpness in a pretty general and unmethodical manner. I sliced some paper, cut a few veggies, and that was that. This time around—and especially, since with iii new sharpeners, it would be a total of five sharpening services I would exist recommending—I wanted to exist able to offer a amend footing of comparison. Something a piddling more concrete. Hmmm. Easier said than done.

What happened at first was, when each batch of blades came in from each different sharpener, I grabbed some paper (or better yet, news magazine paper ) and slivered off corners with the newly-sharpened edges. Cool. The first batch (KySharp) did excellently; the 2nd (Art of Sharp) did besides, but was a bit inconsistent; and the third (RazorEdge) whizzed right through. OK. I could tell all these knives were in the proper sharpness universe and certainly sharper than knives in at least 95 pct of all U.S. dwelling kitchens—simply I all the same felt I was skimping on analysis.

SHARPNESS TESTING SYSTEMS Interesting enough, in one of my queries to the pro sharpeners, I had asked ane if he tested his edges to confirm their sharpness. And he'd said, early on in his practice, in an endeavor to precisely quantify how he was doing, he'd tried out the Edge On Sharpness Tester. But he had plant the device then inconsistent that he quickly sold it and has since only relied on his fingers, his eyes, and, in a pinch, shaving a few arm hairs—methods which seem to be the norm for most pros.

After some trial and mistake, I came up with a two-part system:

Beginning, with each pocketknife, I tried to carve half moons through loosely folded-over news magazine paper (every bit already mentioned—something I culled from Bob Kramer). The object was for the knife to enter and leave the paper without resistance and remove a complete half moon (really, more like an orange slice shape). Ideally, the edges of paper the knife cut through would exist smoothen without any toothiness, thus, confirming a extra level of sharpitude. In short lodge I discovered the newspaper test was non demanding plenty. Although a few of the Art of Sharp blades had bug with exiting the newspaper, in general, all the knives (from all five sharpeners) could carve full, and pretty smooth, one-half moons. Darn. (Below: sharpness test with newspaper)

2nd, I added the classic and most knife-problematic vegetable to the mix—the tomato. (Yes, I know, it's really a fruit.) I quickly discovered tomatoes were much much better at revealing how sharp a blade was. Unquestionably more exacting than newspaper. Proficient, but I needed to codify my procedure—because I wasn't being nearly consistent and detailed enough in my recording of tomato plant data. (Wow, do I audio similar a pocketknife nerd or what?) Number One, my tomatoes weren't withal exact type or in the same ripeness. Big unequal, folks. And Number Two, I wasn't paying shut enough attention to exactly what kind of resistance, or lack or resistance, the knife edges were giving me all along the entire edge. Plus, I wasn't applying the exact same types of cuts or existence diligent enough about exerting the same amount of pressure. Ha!

But from these initial phases, I finally came up with my final series of parameters for my last series of tomato tests. It was exhausting. But here they are:

#1) The tomato: The best tomato plant—considering it was the almost challenging—was a mutual, ripe, hothouse tomato. The kind near grocery stores sell all twelvemonth round and come quaintly displayed in vined bunches. No plum tomatoes, too firm. No other kind of tomato in general, likewise business firm. And no tomatoes that hadn't softened into ripetude.

#ii) The cut: Every cut needed to be a push cut. Starting time, considering that was a cut that demanded the nearly from the cut border, and second because it was a cutting that was adequately like shooting fish in a barrel to rail and command.

#iii) Edge consistency: Multiple push cuts were needed in lodge to determine whether the sharpitude was consistent along the entire edge. To suss out weak spots. So I performed a minimum of three push cuts, each starting from a dissimilar area of the bract—tip, belly, heel. (Have you nodded off withal?)

#4) Pressure/weight: Ideally, a finely-sharpened pocketknife should take very trivial downwards pressure (or hand/arm force) to break through the skin of the lycopersicon esculentum. And it should exist one, uninterrupted push. Any need to saw back-and-along was evidence of inferior sharpitude. Unfortunately, because of the varying weights of the knives themselves (some widely), downwards pressure was sometimes the trickiest chemical element to judge. Larger, and older, knives that carried more than heft e'er seemed to piece more than effortlessly. So exist it. . .simply something to exist aware of.

Important Note: 1 major element I didn't take to worry well-nigh was inconsistencies stemming from using a wide variety of models (high-terminate to low) from a bevy of manufacturers (Wusthof to Shun). All merely ane blade was German-fabricated, and v out of the ten were the exact same line—Henckels 4 Star. See the verbal brands and models below in Sharpness Examination Results. (I warned you lot this section was for pocketknife nuts, didn't I?)

So, I collection to my local grocer; bought pounds of ripe, hothouse tomatoes; piled them into baskets on my kitchen island; and I was on my way! (Below: KKG's journeying through his Tomato plant Sharpness Test.)

(BTW, I have no idea what that wooden mixing spoon is doing in that location.)

Sharpness Test Results (for slicing tomato)

A rating of:
first-class = picayune resistance, minimum pressure, no weak spots
adept = boosted pressure level needed or had weak spots
OK = significant pressure demanded and/or sawing dorsum and along

KySharp

(All three knives at $12 signature charge per unit)
– Wusthof Gran Prix chef, half-dozen-inch: excellent
– Henckels Four Star chef, 8-inch: excellent
– Henckels Four Star slicer, 8-inch: good , improve mid-blade than tip

Art of Sharp

(All four knives at $ten standard rate)
– Henckels Pro S chef, eight-inch: excellent plus
– Henckels Pro S utility, 6-inch: good , tip all-time
– Henckels Iv-Star chef, 6-inch: excellent to good , had some weaker spots
– Henckels Iv-Star slicer, 8-inch: OK , needed additional pressure level, tip splendid

REK Knives

(Each knife sharpened at a different rate.)
– Henckels Iv Star chef, half dozen-inch [$25 hand sharpening rate]: excellent plus , absolutely no weak spots, every millimeter sharp
– Henckels Twin utility, 6-inch [$12 machine sharpening rate, plus $3 for reprofiling]: first-class plus , admittedly no weak spots
— Calphalon parer, iv ane/two inch [$nine machine sharpening rate]: good to OK , always had to apply pressure

Equally a means of further comparison, I also auditioned knives sharpened past my original ii sharpeners, likewise as a blade with a factory-sharpened edge.

Martell Knives

($one.50 per inch—standard rate for German-way knives)
— Henckels Four Star, 6-inch [$9 standard rate]: OK —wouldn't cut on first push even with serious pressure, buuut. . .could slice very thin. [I never used this blade later on having it sharpened years ago—it stayed in a drawer wrapped in paper.]

Seattle Knife Sharpening

($1.75 per inch, standard charge per unit—plus $5 handling per package)
— Calphalon santoku, 7-inch [used quite a scrap]: excellent plus
— Global santoku, 7-inch [used quite a bit]: fantabulous to skilful , no weak spots, minimal pressure
— Henckels Pro S, 8-inch [used quite a bit, our go-to chef knife for years]: excellent plus
— Wusthof Archetype Ikon chef, 9-inch [newly sharpened]: excellent plus

Wusthof Factory Edge

— Wusthof santoku, 7-inch [lightly used, honed regularly]: excellent plus

Sharpness Conclusions

First off, let me just say as a general disclaimer that all of this is just I Man's Stance!

1st Place, Summit of the Class

Seattle Knife Sharpening and REK Knives sort of tie—both of these guys produce consistently super-sharp edges. But please annotation, with REK Knives you must pay extra for this performance. His standard "car rate," while more than than adequate for about home kitchens, does not match the sharpitude of knives sharpened at Seattle's single-tier rate.

Oh, and my Wusthof santoku with factory-sharpened edges places hither as well. Like all of Wusthof's Japanese-way knives, it'south a thinner blade and sharpened at a sharper bending than your regular Wusthof German-style knife. Congrats, Wusthof!

second Identify, but no Slouch

KySharp and Art of Sharp come in very close behind and sort of tie with each other likewise. KySharp'due south strong point is rock-solid consistency; while Art of Precipitous had a chef knife that performed about likewise equally knives from Tiptop of the Course. Also note, that KySharp'southward exam results were from knives sharpened at Phil's top-level Signature Service with 15-degree edge angles. His Deluxe Service should equal this performance, but his Express Service (with 20-degree border angles) might non.

Both KySharp and Art of Sharp had challenges with slicers (long, thin carving knives)—but to be fair, neither Seattle nor Razor Border had a slicer to compare to. I queried some other pro sharpener I know about whether slicer'southward are peculiarly hard to sharpen and his respond was negatory. But I'm still not convinced. I think the fact that slicers are then long and narrow might make it harder to ensure a consequent sharpitude along the entire length of the edge. Only my stance. . .

3rd Place, but nonetheless Highly Acceptable

Martell Knives comes in last along with REK Knives auto edges only (which, actually rates a bit higher—maybe in-between 2nd and third).

I was a bit disappointed that Martell didn't show better, but in Dave'south defense force, German-style knife sharpening is not his preferred thing. Plus, he purposely sharpens his German knives with less astute border angles. His passion is Japanese where he has long been considered a master. I would be willing to bet that factory Japanese knives sharpened with his Japanese technique would score "excellent" to "fantabulous plus." I look frontwards to anytime, when I have a Global or Shun that needs sharpening, sending him one to weave his magic on.

Summation

From these tests on these knives, it would appear the biggest deviation in operation lies between 2nd- and Third-Place knives. First- and 2d-Place knives are not as noticeably different in sharpitude. And so if you are choosy and truly appreciate super-precipitous edges, stick to the First- and Second-Place pocketknife sharpening services. And save the Third-Place services for a rainy day. . .

Also, be aware that other brands and models of kitchen knives might perform differently. My testing is probably most useful as a reference point when reading the side by side section beneath on pricing. It tin can assist guide you lot as to what kind of blindside y'all're getting for the buck.

Finally. . .please remember that all the knife sharpening services considered in this article stand caput-and-shoulders above the bulk of other pro sharpening services, and all produce knives sharper than those in probably ninety percent of habitation kitchens in the U.S. of A. In addition, none of them will, in a one thousand thousand years, harm your knives, but sharpen them correctly at slower speeds, using a coolant if necessary.

You've got the peak of the pops!

Money, Money, Money

And then, say you sent off iii knives (or six) to each service—an 8-inch chef, a 6-inch chef, and a iv-inch paring knife. What kind of tab would y'all sew together?

Lets assume the knives don't need any repair—although, as I've already mentioned, some sharpening services perform pocket-size stuff for free. We also won't include shipping and insurance which we will deal with separately. And, considering of all his options, lets effigy Razor Edge at iii dissimilar levels of sharpening, to give united states a full range. Also: rates on a couple of these services have gone upwards since I shipped out the knives for this review—so, we'll use the latest prices.

Cost Comparison Chart—Sharpening Just*

Sharpening Service	Three Knives	Six Knives
Fine art of Precipitous	$27.00	$54.00
Martell Knives (German knives)	$27.00	$54.00
KySharp (Deluxe Service)	$thirty.00	$60.00
REK Knives (Auto Sharpening)	$32.00	$64.00
Seattle Knife Sharpening (including service fee)	$36.50	$68.00
REK Knives (Machine Sharpening w/reprofiling)	$41.00	$64.00
REK Knives (Paw Sharpening)	$60.fifty	$120.00
*If you care for your blades right, y'all could become three years or more betwixt sharpenings.

Interesting spread, no?

It's kind of a fun surprise that, even though the pocketknife sharpening services all vary in the manner they charge, the bulk of them come in closely clustered in cost. Simply REK Knives' more premium services brainstorm to get out the pack, with his hand sharpening topping out at double the cost of many of the others. Which begs the question, could it possibly be worth information technology? And what virtually Seattle Knives versus Art of Sharp and Martell? Could Seattle be worth the extra ten dollars?

Let'southward look at REK first:

I must admit I have ambivalent feelings about REK Knives' hand sharpening service. On one hand, I immensely savor and respect the incredibly precipitous edges Josh is able to produce. On the other, I wonder if he's pricing himself out of the market. Because the deviation in sharpness between REK's premium hand sharpening and Seattle'southward standard sharpening is pretty much nil. And the difference between it and KySharp'southward deluxe and Art of Sharp's standard service is next to nil. For me, it's not worth paying up to twice equally much for. Thus, I'd only consider using REK'southward paw sharpening for a knife or ii I actually really cared most, or a couple that were my kitchen mainstays, but non indiscriminately. Otherwise, I would stick with his machine sharpened service, or combine auto with reprofiling on knives that had wide edge angles I wanted narrowed down. Or I'd go elsewhere.

Seattle Knives is another story. Paying a bit more for Seattle might be worth it considering, 1) his knives are consistently sharper and more than refined than the residue (other than RE'south paw sharpening service). The edges have been footing, buffed, and polished to a higher degree. And, 2) his knives volition probably stay sharp longer. This is mainly due to the simple fact that Bob's standard process of creating a long gradual bevel from spine to edge tends to make the edges thinner in general. Equally the edges wear down, they're nevertheless pretty darn thin and will keep to cut better. Nosotros are talking Western blades hither. For Japanese, where the blades are already thin, Bob'south technique might not brand as much a divergence.

Deport in mind both KySharp and Art of Sharp practice some standard reprofiling themselves to thin blades out—so who's to say who's edges will last the longest? We'd need to run some more than tests!

As a last sidenote, I should point out that there is one possible negative to Seattle'due south sharpening method—and that is, because the pocketknife edges are thinner, they are more delicate. They won't take as much abuse. Then if you plan on slamming into frozen cookie dough (don't laugh, one of Bob's customers did), or if you simply can't afford the mental energy to think about protecting your kitchen knives' edges, then Seattle might not be the best choice for you. You'd be better off with Martell'southward or REK Knives' machine sharpening. Those edges will exist plenty abrupt for your average kitchen, just less apt to get damaged or dulled. Upward to you lot. . .

PACKING YOUR KNIVES The simplest and cheapest style to pack up your knives is to wrap them in paper. Wrap each knife separately and secure with record. (Don't put anything special on the indicate.) There are styles and techniques of wrapping, just whatsoever kind of wrap that thoroughly protects the edge and point from doing whatever harm will work.

Shipping Costs

Bad News/Adept News

Believe it or non, in the above scenario, the full cost of aircraft-and-insurance (both ways) will be around $30—or close to cost of the sharpening itself. That's the bad news. Buuuut, if you ship the manner I recommend, you'll pay the same for half dozen knives every bit you will for three. That's the skillful news. Which means the more knives you ship in a unmarried box, the more you'll save per knife in aircraft costs. Got it?

More than skillful news is USPS's Flat Rate Boxes. They price exactly the same, no matter where yous send them and at present matter how many knives you stuff into them. And the largest Medium Flat Rate box (13-v/8" x 11-seven/viii" ten iii-3/8"), the size I recommend, will fit a whole lot of knives. I've personally packed as many as twelve, over half of them vi- to ix-inch chef knives. And the cost? Only $thirteen.sixty. That's lit (as my girl'southward gang would say)! I shipped a box all the way across the country to Seattle, WA for only $13.threescore.

You can pick up a Medium Flat Rate box at whatsoever post part for FREE and to summit it off it's Priority ii-Day Commitment. Can you shell that? Unless you lot live v million miles away from a mail service office, information technology'southward the only way to go. And to round things out, the pocketknife sharpening services volition postal service your knives dorsum to you the most economical style, which nine times out of ten volition exist USPS every bit well.

Shipping Costs Recap

– Best value shipping—USPS Medium Apartment Charge per unit Box, Priority 2-Day Delivery: $13.sixty
– Insurance average: $2.05 (up to $100) – $four.60 (up to $300)
– Aircraft/insurance going: $15.65 – $18.20
– Shipping/insurance returning: $12 – xviii
TOTAL aircraft/insurance (both ways): $28 – 36

Final Bookkeeping

If nosotros add together an average price of shipping/insurance ($thirty for three knives; $32 for vi knives) to the sharpening prices listed above, this is what we get:

Cost Comparison Nautical chart—Including Shipping/Insurance*

Sharpening Service	Three Knives	Six Knives
Fine art of Abrupt	$57.00	$86.00
Martell Knives (German knives)	$57.00	$86.00
KySharp (Palatial Service)	$60.00	$92.00
REK Knives (Machine Sharpening)	$62.00	$96.00
Seattle Knife Sharpening (including service fee)	$66.50	$100.00
REK Knives (Machine Sharpening w/reprofiling)	$71.00	$114.00
REK Knives (Mitt Sharpening)	$ninety.00	$152.00
*Deplorable to have to repeat this, but please remember—if yous care for your blades right, you could go 3 years or more between sharpenings.

To some, it may seem similar a suitcase of money, but information technology really isn't. Not when you lot sympathise that:

• Your knives are the virtually valuable tools in your kitchen—yes, even more valuable than your pans. Because you can easily create a meal without cooking anything in your pans. But try creating a meal without a knife and you lot will get nowhere. You'll be ripping apart fruits and veggies with your fingers!

• A quality professional person pocketknife sharpening job can final an amazing amount of time. It all depends on how well y'all treat your beauties when you get them habitation. (Yes, "beauties" because thinking about them that style will help y'all care for them better.) Depending on how much you use a newly-sharpened blade, it could stay sharp for three years or more. (I own a chef knife that is still tomato-cutting sharp and the last fourth dimension it was sharpened was six years ago.) There are but three things you must do to make their precipitous edges terminal:
1) Not slice or chop on anything other than the right kind of wooden or plastic cutting lath
2) Not employ your knives to power through frozen nutrient, bones, or anything else they were not designed to do
3) Hone them regularly with a ceramic strop.

• And finally: You will piece of work faster and accept more fun in the kitchen with sharp knives!

If you take, say, Seattle Sharpening's price for half dozen knives and dissever it by three years—you lot pay $33.33 a yr. For keeping your kitchen knives super-abrupt 24/seven. Doesn't that seem worth it?

Wrap Up

As far as I'm concerned, yous can't go incorrect with having your knives sharpened past whatever ane of these five professional person pocketknife sharpening services I have reviewed. They are all masters of their craft, consistent, and well-organized. They all produce abrupt knives. If you beloved and appreciate handling a sharp kitchen knife, there's no reason to put it off any longer. I accept done the homework for y'all. If yous don't have a clear preference—relax, close your eyes, and pick whichever 1 your finger falls on!

KNIFE REPAIR

If you've got a knife y'all know needs some pocket-sized repair work, here's a quick snapshot of the five sharpening services' repair policies:
– Seattle Pocketknife will straighten a bent tip for free; but fixing a broken one is $vi. Don't know their policy on chips, merely I'm guessing information technology's fairly liberal.
– Martell Knives has a large disclaimer up front from that they do Non gear up whatsoever thing extra ("no edge nicks or cleaved tips") for free. Nothing about bent tips though (enquire, he might throw them in as a freebie similar Seattle). Martell did even out a couple of swales on my well-worn blade for no actress charge. Broken tips are $11.
– KySharp does not accuse for repairs a la menu, simply folds them into his Signature Sharpening Service which is but $two more than than Deluxe. And then you pay simply $2 for everything from a removing a chip or smoothing out a swale to fixing a broken tip. Best bargain always if y'all've got a seriously beat-up knife!

(Above: Wusthof Chiliad Prix chef knife shown earlier with a ding and bent tip after being sharpened and repaired by KySharp.)

– Art of Precipitous repairs minor nicks for free, just for major ones, like a broken tip, he charges $4.
– REK Knives doesn't list standardized prices for the most mutual repairs, so information technology'south non clear what he charges and if he includes anything for free. Only he does conspicuously state that the $25 cap on hand-sharpened kitchen knives does not include whatsoever repair piece of work. At any rate, Josh is extremely responsive and approachable, so don't be afraid to inquire.

Important note: If you accept any repair problems you are not clear almost, make sure and ask ahead of time. That way you'll avert whatever misunderstandings.

POSTLUDE . . .

Japanese Knife Sharpening Services

Every knife sharpened (with one exception) in my pocketknife-sharpening odyssey was a Western/German-made knife. Only there's a whole globe of Japanese-fabricated knives out there that need sharpening besides. Most traditional Japanese knives (which Global is not) should only be sharpened by a specialized service in the Japanese tradition using a water rock (usually a combo of motorized and manual). I do not currently ain any of these thoroughbred Japanese knives, then this detail market is outside my personal experience.

Just if you own a traditional or high-cease Japanese blade, hither is a listing of Japanese pocketknife sharpening services with impeccable credentials. The showtime three have huge reputations and the 4th is not too shabby. They are not cheap—only you are probably getting a half 60 minutes or more of a master sharpener's skillful intendance. If you lot value your Japanese pocketknife and wish to use information technology for years and years, exercise not skimp!

Japanese Knife Sharpening [japaneseknifesharpening.com]: As mentioned earlier, this is Dave Martell's (of Martell Knives) other sharpening service (his true love, really) that specializes in Japanese blades. He is passionate nigh his craft and a longtime master. Cheque out this quote from his website: "Dave still continues to hone his skills everyday. He strongly believes that the most intriguing part of sharpening is that y'all never reach pure perfection no matter how long you work at it."

Korin [korin.com]: Written and talked about everywhere, Japanese primary Chiharu Sugai is the proper name brand in Japanese sharpening. Recommended past the The Wall Street Journal and, apparently, everybody in the known earth.

Carter Cutlery [cartercutlery.com]: Created past another legendary bladesmith, Murray Carter, the twist being he's an anglo who studied in Japan 18 years. He mastered age-old Japanese pocketknife making and sharpening techniques and became a 17th generation Yoshimoto Bladesmith. Fascinating story. Still sharpens everything himself. . .or does he?

Elite Edges [eliteedges.com]: Stumbled on a YouTube video where Elite Edges completely rejuvenated a cute hand-forged Japanese blade that had been trashed. He feels like the real deal.

Canada Knife Sharpening

After the U.s.A., my Canadian visitors number the most. So here's a couple of knife sharpening services I tin can recommend North of the Edge:

New Edge Sharpening [halifaxknifesharpening.com]: I met the owner, Peter Nolan, online a few years dorsum and have been quite taken with his dedication to the craft of sharpening. He sharpens by paw, just using Japanese waterstones, so he should exist on my "Japanese Knife Sharpening Services" listing to a higher place likewise. He's a humble student of the age old arts and crafts. Located in Nova Scotia.

Tosho Knife Arts [toshoknifearts.com]: Both partners have solid credentials and much hope and specialize in handmade Japanese knives. Located in Toronto.

Knives Listing (which knives I sent to each sharpening service)

Seattle Knife Sharpening

Henckels Professional "Due south" chef, eight-inch
Henckels chef, six-inch (natural wood handle)
Global Chiliad-48, 7-inch
Sabatier slicer, 8-inch
Calphalon santoku, 8-inch
Henckels Professional "S" dent, iv-inch
Henckels Iv Star paring, three.v-inch

Martell Knives

Henckels 4 Star chef, 8-inch
Henckels Professional "S" chef, 6-inch
Henckels Professional "S" staff of life pocketknife, viii-inch

KySharp

Wusthof Grand Prix chef, vi-inch
Henckels Four Star chef, 8-inch
Henckels Four Star slicer, viii-inch

Art of Sharp

Henckels Professional "Southward" chef, 8-inch
Henckels Professional "S" utility, 6-inch
Henckels Iv Star chef, half-dozen-inch
Henckels Four Star slicer, 8-inch

REK Knives

Henckels Four Star chef, vi-inch
Henckels Twin utility, 6-inch
Calphalon paring, 4.five-inch

* Zwilling J.A. Henckels

(Photo credit: sharpening wheel courtesy of Bob Tate of Seattle Knife Sharpening.)

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Source: https://kitchenknifeguru.com/sharpeners/reviews-of-professional-knife-sharpening-services/

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