Like any trade, sharpening is a skill that's learned and refined over time. While many people try sharpening their own knives and tools, achieving a clean, consistent edge without damaging the blade takes training, practice, proper equipment, and an understanding of edge geometry and steel. Professional sharpening saves time, improves performance, and helps avoid the frustration and unnecessary wear that often come with trial-and-error sharpening at home.

It’s easy! You can schedule a time to drop off your knives and/or tools here on the website, or by text message or voice call (206.792.8279). I accept dropoffs Monday through Friday between 9:30am and 5pm, and evenings and weekends by arrangement. I do ask that you schedule a specific time.

With very rare exception, I turn all my orders around within 24 hours. I can often do same-day service, especially if you’re driving in from outside the immediate area. Let me know what you need, and we’ll get you taken care of.

When your order is done I’ll email you an invoice. I gladly accept cash, Venmo, or CashApp payments in person, or you can use that invoice to pay online via card or ApplePay.

I sharpen chef’s and kitchen knives, salon and barber’s shears, pet grooming shears, electric clipper blades, sewing/quiliting scissors and shears, chainsaw blades, circular saw blades, axes, machetes, garden tools, and shop tools like planer blades.

With the exception of some precision tool blades, like those from CNC machines, I sharpen most things with an edge. If you don’t see your project listed here, feel free to ask!

Depending on what I’m sharpening, I use a wide variety of stones, machines, jigs and tools. Proper sharpening technique involves matching the correct method to the item to be sharpened.

Not as often as you’d think. While the answer depends a little on how your knives are used, you probably don’t need to come see me more than every 12-14 months as long as you have a good honing steel, know how to use it, and care for your knives properly. Don’t know how to use a honing steel? Just ask!

That said, if your knife no longer cuts food the way you want it to, and honing it doesn’t help, it’s time to come see me. If this is happening more often than once a year, let’s take a few minutes to troubleshoot and figure out why.

The best thing you can do is to own a good honing steel and know how to use it. I teach my clients how all the time, so don’t hesitate to ask if you’re not sure.

Dishwashers and kitchen knives don’t mix. Not only will the water at high temperatures encourage corrosion and wear the handles prematurely, but bumping up against other items rapidly dulls knives. Even cheap knives should be hand-washed and dried after use.

Don’t cut on anything that’s not a cutting board. This includes decorative glass boards and ceramic plates. This will immediately dull the portion of the edge that makes contact.

If your knives are becoming dull faster than they should, let’s take a few minutes to talk it over and figure out why.

Salon and barber’s shears comprise nearly half of my business. I sharpen both flat- aned convex-bevelled shears, as well as thinning, texturizing, and long-bladed shears. I use the Hira-To flat-hone system to develop an exquisitely sharp bevel while removing minimal edge material and avoiding heat damage to the blade.

I typically sharpen on-site at your salon or shop to minimize the impact to your business. I can sharpen for your entire crew at once and get everybody’s shears in top shape without your having to drop them off or be without them.

I’m working on setting up wholesale accounts with two shear manufacturers, which means soon I’ll have loaner shears for you to use while I sharpen yours. Stay tuned!

Yes, sometimes. For an order with 15 or more items, reach out and we can set up a time to pick up.

Due to the volume of work in my shop and the time and expense of driving to and from, I cannot offer pickup/dropoff servicec for smaller orders.

Yes. Most of my professional clients are scheduled on a recurring basis. I’m happy to adapt my schedule to best fit your needs.

Absolutely. I repair minor chips and tip damage as part of my regular service with no additional charge, and perform more major repairs regularly.

Send me a photo of your damaged blade and we can talk about what’s needed to get it back into service.

I do. Recent projects include a meat cleaver dating back to the mid 1800s and a 1927 Kerrville Cedar Axe. See my gallery for photos.

Each project requires different techniques and materials. Please contact me for a quote.