Services
The work of
the bench.
Knives are what we do, from the one you reach for every night to the one you saved up for. We go slow and finish by hand, so each one leaves sharper than the day you bought it.
The work
What we
sharpen.
Here’s what we sharpen. Find yours below.
- Kitchen kniveschef, paring, santokuChef’s, paring, santoku, utility and cleavers, Japanese or German, carbon or stainless, brought back to a clean, factory-sharp edge, set cold on a water-cooled belt, finished on a stone and a diamond strop.
- Outdoor & hunting knivesfixed & foldingFixed blades, folders, skinners and bushcraft knives brought to a keen, durable edge built for the field, matched to the grind the maker gave them.
- Serrated & bread knivestooth by toothEach tooth set by hand so a bread or tomato knife saws cleanly again, never ground flat into a plain straight edge.
- Bevelled scissorskitchen, sewing, tailor, poultryKitchen shears, sewing and tailor scissors, poultry shears, each bevel honed so the blades shear cleanly past one another instead of chewing.
- Axessplitting & campSplitting mauls and camp axes ground back to a true, working edge on a low-speed, water-cooled belt that keeps the steel cold and the temper intact.
Repairs & restoration
Added to any sharpening, once the damage is in hand.
- Chip repairchips & nicksA deep chip or a rolled edge ground out and re-shaped to a true edge, cold, on a water-cooled belt that never softens the steel.
- Tip repairbroken tipsA snapped or badly blunted tip rebuilt by hand with slow, low-heat grinding, back to the shape the maker intended, not the way the drawer left it.
- Bolster repair & grindingGerman bolstersThe thick forged bolster on classic German knives ground back so the whole edge, heel to tip, finally reaches the board.
No burnt steel
Cold-ground,
never burnt.
Heat is what ruins a good knife. A dry belt softens the steel in seconds, and once the temper is cooked the edge fails for good. You don’t see it happen. You feel it two days later.
So nothing here runs dry. Every apex is set on a low-speed, water-cooled belt that stays cold to the touch, refined by hand on a whetstone, then finished on a 1-micron diamond strop. Your factory hardness comes back exactly as the maker set it.
- Wüsthof
- Shun
- Miyabi
- Zwilling
- Global
Whatever you bring
Four things
every blade gets.
- 01
We look first
The steel, the angle and the damage, all checked by hand before we pick a single stone.
- 02
Your edge, kept
We match the edge your knife was built with, instead of forcing our own onto it.
- 03
Finished on leather
A final strop on 1-micron diamond compound brings the edge to a clean, burr-free polish.
- 04
Tested before it leaves
We make a real cut at the bench, then guard, wrap and log the knife for the trip home.
Begin
Bring us
your blade.
Drop off at our Midtown Toronto bench by appointment, Monday to Friday, 9am to 9pm, and pick up the next day, sharper than new. Tell us what you’re bringing and when you’d like to drop off, and we’ll confirm a time and a quote.