Since 1984, I was doing warranty service for Chicago Cutlery, and service on R.H. Forschner (Victorinox) Tijuana BC as well as Black Angus San Diego Restaurants, and commercial butchers. I was trained by Gun and Beckman (Chicago Cutlery) and I’m self taught!

The condition of the knife might affect the angle we put on the blade. The angle is always determined in consultation with the blade owner. Having worked in so many commercial kitchens, we know a lot about how to sharpen professional knife sets as well as how to adapt the edge for each type of blade. For example some new knives out of China make look beautiful but come with little or no edge at all.  We can make these knives very sharp, but they require some extra techniques that are generally more costly.  There are some special requests that require different techniques.

Each blade taken on a case by case basis, it is going to depend on the bevel and thickness and finish of the blade. Most blades are reshaped by hand.

Most knives are done while you wait, first come first serve. If I am busy or not in, your knife will be done the next day after 11AM.

We use, belt sanders, grinders sharpening stones (up to 10,000 grit)  etc.  We also have two True hone 240 diamond and 1500 grit ceramic water. Finish on tormek supergrind 2000 with crystolon sharpening wheel and leather strop & compound. I also teach stone sharpening in our cooking school!  The most important thing is understanding what types of edges, angles and steels need to be done.

Honing steels are not to be confused with sharpeners.

Honings STEEL does not remove metal but rather keeps your blade from becoming dull by keeping its edge in good shape; this includes maintaining an already-sharp knife as well! They’re great for preserving that clean look on whatever you use it too – knives, scalpels or razors can all benefit from regular honing treatments so they last longer before needing another shaving session (which might take hours!).

You should also know about ceramic/diamond stones which will slightly hone away at any small amount of extra weight without compromising their structure too much

The frequency and type of maintenance you perform will determine how often they are used. The knife will remain sharper longer if you maintain its edge with steel. In most cases, home cooks will only need to sharpen their knives a few times a year if using the steel to hone in between.

To check whether your knives need sharpening, do the paper test: Firmly hold a sheet of basic copy paper at the top with one hand and draw the blade down through the paper with the other hand, slicing from the heel to the blade tip. When the knife slices easily through the paper, it is sharp and ready for use. If it requires more pushing and tears the paper, it is likely dull and needs to be sharpened.