FAQ

That really depends on what condition your knife is in. If it's overall in great shape, we primarily work the secondary bevel at the predetermined angle. If it's almost rounded, we'll start with a bit coarser grit to give it it's rough edge and profile, then working our way up through finer and finer grits to come to a razor sharp edge. If the knife is somewhat dull but not completely rounded, we'll start with a finer grit of #800 to #1000 to refine the edge before it is stropped to perfection.

Absolutely! We can resurface and refinish almost any area of the blade

We'd love to repair your broken tip and make it look like new again! No tip is no problem!

We absolutely love cleaning up and working antique knives to where they look almost brand new! We understand that many pocket knives or kitchen knives have sentimental value (we have a few ourselves), so we take special care to ensure that your valued memory is in top condition when we recondition your knife

Under no circumstances will we ever use a grinder on any blade that comes through our shop. Every knife is sharpened by hand and given the same attention to detail that we give our knives at home. We do use a belt sander (and only a low to medium speed belt sander) to rapidly repair or reprofile an edge. We take special care as to ensure that the blade stays cool during the whole process as to not affect the temper of the edge. Once the knife is reprofiled, we take it to our fixed angle assembly to refine the edge up to shaving sharp!

Absolutely! We can receive and sharpen your knives from anywhere in the US!

While we are growing very rapidly, currently we take care of areas up to Plainview to Seminole and Floydada to Levelland for pick-up and delivery. Using FedEx or UPS though, you can send us your knives from anywhere in the USA! If you're local to Lubbock or a nearby town, we'd be happy to have you come by our store at 2646 34th street here in Lubbock.

We would love to polish your knife to a mirror finish! One thing to note though is the process of polishing will remove any branding or logos that are painted/printed/surface etched on the blade. If you are okay with that, let us know and we would be happy to polish your knife!

It depends heavily upon how many knives we are working on for you. We pride ourselves on high quality with fast turn-around time, so same day is readily available! If we are in the midst of a larger order, it may be the next day when they get returned to you with a razor sharp edge. Gone are the days of having to wait a week to receive your knife back!

That really depends on what condition your knife is in. If it's overall in great shape, we primarily work the secondary bevel at the desired angle. If it's almost rounded, we'll start with a bit coarser grit to give it it's rough edge and profile, then working our way up through finer and finer grits to come to a razor sharp edge. If the knife is somewhat dull but not completely rounded, we'll start with a finer grit of #800 to #1000 to refine the edge before it is stropped to perfection.

We'd love to repair your broken tip and make it look like new again! No tip is no problem! All tip repair is included in the pricing structure.

Absolutely! We can resurface and refinish almost any area of the blade. A clean and smooth finish is the most sanitary condition for commercial food prep, so we ensure that if significant scratching starts appearing from day to day use, we refinish it at no additional charge. It is included in the pricing structure.

For all of our commercial sharpening customers, we offer an overnight service. We pick up the knives just before closing time for your restaurant, take them back to our shop, sharpen them overnight, and then return the knives to you the following morning at the desired time (prep time, typically 1-2 hours before restaurant open time).

We take extra care of those knives that are personal to your chefs and ensure both their safety and condition. For all specialty alloy knives (high carbon steel, super alloys such as Apex or Super Blue, or medium-high grade alloys such as AUS-10 or VG-10), we match the sharpening process to the alloy, and after cleaning/sharpening we coat any exposed metal with a low grade oil to protect it from rust and moisture. Before it ever gets close to any of our equipment though, it gets taped with 3M light hold tape and wrapped in cloth in order to protect it. The only exposed area is the edge that we need to sharpen.

I'm glad you asked! We have a system called Blade Tracker... it's included in every commercial sharpening and commercial exchange program. What it does is optimize the secondary and sometimes tertiary bevel angle to match it's desired use/station, extend the life of the blade, and ensure it retains maximum sharpness for the entire time between sharpenings (typically every 2-3 weeks). How it works is first we carefully inspect every edge for flats, rolls, chips, or any other damage. From there we look up what the bevels were set at the last time they were sharpened. If there is significant damage or flats to the edge, we'll open up the angle by 1 to 1.5 degrees... so for example if it was at a standard 15 degrees, we'll set it to 16.5 degrees. Once the next scheduled sharpening comes around and we can reinspect the edges, IF: -there's little to no damage on the edge we'll reduce the angle by 0.5 degrees each cycle until the flats and rolls are very minor at worst. -there's still significant damage to the edge, we'll further increase the angle to 17.5 degrees and reinspect on the next sharpening. It's the careful dance to balance maximum sharpness with the edge lifespan between services. What this does is ensure that only a touch up will be needed (refining the edge instead of reducing the blade dimensions significantly). This maximizes the life of the knife to where what may have only lasted you 6-8 months before, can easily last 5-10 years with our system. This does include specialty shaping for specific purposes... such as a gristle heavy meat knife, vegetable chopping, deboning, etc. For example, one of our most popular bevel sets for Mexican Food restaurants is a 12 degree secondary bevel (mirror polish) matched with a 17.7 degree tertiary bevel with 45 micron microserrations. We've been told numerous times is slices through gristly meat like butter and keeps its edge! This is a completely optional system! If you have a preferred bevel angle for your knives, it will be within +-0.2 degrees of that desired angle every time!