Sharpening Chef’s Knives 

King of the professional chef’s tools is the knife. Costing considerable amounts of money and very much cared for by their owners, they need to be sharpened by equally dedicated and qualified professional sharpeners.
We are often asked which knives we recommend, and it’s products not from overseas as you might have assumed but from a very long-established British maker from Sheffield, the place stainless steel was invented, and they’re called Samuel Staniforth. They’ve been in business for 160 years, so we can be sure they really know what they’re doing with knives and steel.

Single Sided Craft Japanese Santoku Knives

Sharpening Kitchen Knives

Domestic users may not use the quality of knives the chef uses, but many keen cooks do. However, that does not mean they have to accept second-best; the mundane knife of no repute deserves to be good and sharp. We use exactly the same processes to get the keenest practical edge.

Sharpening Other Knives 

Knives, of course, come in many shapes, sizes, and varieties of duties. That doesn’t really matter too much as most follow the came principle. Some are flexible, some stout, some pointy, some straight. It matters not; the same principles apply, and the outcome is a sharpened blade, and we can sharpen those herb knives (Mezzaluna) that need a keen edge to be effective.