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.
Standard kitchen bevels, serrations, outdoor knives, and scissors. Click any service to view pricing.
- Kitchen kniveschef, paring, santokuChef, paring, santoku, utility, and cleavers—Japanese or German, carbon or stainless. Re-profiled cold on a water-cooled belt and polished on stones and a diamond strop.
- Outdoor & hunting knivesfixed & foldingFixed blades, folders, skinners, and bushcraft tools honed to a durable working edge matched to factory bevel angles.
- Serrated & bread knivestooth by toothEvery serration and gullet honed individually by hand, preserving the original scallop profile so crusty bread and tomatoes slice without tearing.
- Bevelled scissorskitchen, sewing, tailor, poultryKitchen, tailor, fabric, and poultry shears. Bevels ground and adjusted so the blades glide past each other and cut cleanly to the tip.
- Axessplitting & campSplitting mauls, hatchets, and camp axes ground back to a true working edge on low-speed water-cooled belts to keep the temper intact.
Repairs & restoration
Billed alongside your sharpening when a blade needs structural recovery.
- Chip repairchips & nicksDeep chips and rolled sections ground back to clean geometry without overheating or softening the steel.
- Tip repairbroken tipsSnapped or blunted tips re-formed along the natural spine line, restoring the original profile and balance.
- Bolster repair & grindingGerman bolstersThick forged bolsters on German blades ground back so the entire blade heel makes flat contact with the cutting 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 your blade's exact factory bevel angle to preserve its original slicing geometry.
- 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 your knives off at our Bedford Park bench and pick them up tomorrow, sharper than the day you bought them. Tell us what you're bringing and pick a time that suits your schedule.