Blade polishing is a regular part of the service I provide.
Why Professional Sharpening Matters
Like any trade, sharpening is a skill that's learned and refined over time. While many home sharpening systems can improve a dull edge, achieving a truly sharp, consistent edge that will stay sharper longer without removing unnecessary metal or damaging the blade takes experience, proper equipment, and attention to detail.
Professional sharpening helps preserve the life of your knife, maintains its intended geometry, and restores the cutting performance that made you buy it in the first place. Whether you're using an everyday kitchen knife or a premium Japanese blade, proper sharpening can improve control, reduce effort, and help your knife perform the way it was designed to.
Types of Knives I Sharpen
I can help restore a sharp, reliable edge to your knives and make cooking safer, easier, and more enjoyable. I sharpen a wide variety of Western and Japanese kitchen knives for home cooks, culinary students, chefs, and collectors throughout South King County and the Seattle area.
Western-Style Kitchen Knives:
Western knives are designed for durability and versatility, making them a popular choice in both home and professional kitchens. Common Western-style knives I sharpen include:
Chef's knives
Paring knives
Utility knives
Boning knives
Slicing knives
Carving knives
Cleavers
Bread knives (serrated)
Santoku knives with Western-style geometry
Japanese Kitchen Knives:
Japanese knives are known for their thinner blades, harder steels, and exceptional cutting performance. These knives often require a more careful approach to sharpening in order to preserve their geometry and edge characteristics. Common Japanese-style knives I sharpen include:
Gyuto
Santoku
Nakiri
Bunka
Petty
Sujihiki
Yanagiba
Deba
Kiritsuke
Other Japanese kitchen knives and specialty blades
Custom and Specialty Knives:
My clients have trusted me with premium kitchen knives from manufacturers like Shun, Miyabi, Global, MAC, Tojiro, Wüsthof, Zwilling, and Victorinox. I’ve also sharpened custom knives from knifemakers like Salter, New West Knifeworks, and Halcyon Forge, and some really notable blades I’ve sharpened have come from David Lisch, Mareko Maumasi, and Nick Angler. Whether your knife is an everyday workhorse or a prized part of your collection, my goal is to restore peak performance while preserving the life and beauty of your blade.
If you're unsure whether I can sharpen a particular knife, feel free to contact me. Chances are I've worked on something similar before.