Personally, I have always enjoyed sharpening my knives on days off. I also realize it’s the last thing some cooks/chefs want to do on their “weekend”, that is why I offer the sharpening service.

If you do, however, choose to venture into the world of sharpening there are a few things to consider. How often do you sharpen your knives? What type of steel are you sharpening? Do you want a mirror finish? How long do I soak a certain  stone? What angle should I sharpen at? Please do not hesitate to email me to ask any sort of sharpening related questions, as I love to talk knives/sharpening and continue to learn as well.