All knives are sharpened on water stones. Western/domestic knives most commonly will be started on a low grit stone, 220 or 400, then graduate to 800 grit, then finished on a 1000 grit. Most Japanese and some domestic blades need further treatment of finer grits starting at 2000 and continuing through a series of stones. There is a lot of different steels and knife producers out there these days, and The Cook's Edge takes pride in ensuring your knives get the treatment they deserve.
*EFFECTIVE November 2019*
->Paring Knife/Small utility: $8.00
->Medium Chef Knife: $11.00
->Large Chef Knife:$15.00
->Japanese Paring Knife: $11.00
->Medium Japanese Knife: $16.00
->Large Japanese knife:$20
->X-Large Knives (ie:cleaver & scimitars) $20.00 and up
->Pocket Knife: $10.00 and up
->Repairs: $8.00 and up*
*Repairs may be chips out of the blade, broken tips, blade resurfacing, and resurrecting a knife from the pits of hell.
The Cook's Edge reserves the right to adjust all sharpening prices according to the condition of your knives, some knives need extra attention, thus taking a toll on our stones.
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