07517 434947
Professional Sharpening Services For You - Wherever You Are Located
We work locally and nationally — with Drop in, drop off, mobile, and postal options.
Whatever you need sharpened — from fine hairdressing scissors and chef’s knives to garden shears, clipper blades, or woodworking tools — our certified sharpening service is trusted by professionals and keen users alike. Whether you visit us in person, use our collection service, or post your tools in, we deliver top-quality sharpening with a fast turnaround and a personal touch
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Simply contact us to schedule a time to bring in your items normally anytime any day. We often sharpen them the same day. For small items, such as a clipper blade or other tools like a mower blade, we would be happy to do it for you while you wait. However, if possible, call ahead to confirm availability, as we may be out on a local job. If we are in the workshop, we will prioritise your work. If we are absent for whatever reason please see below for drop-off options if you arrive while we are away.
If we’re out when you arrive, no problem — you can leave your items in one of our secure drop-boxes just outside the workshop. We’ll let you know as soon as your sharpening is ready for collection. [See more details and photos of the drop-boxes here.]
If you’re within a few miles of Bomere Heath (SY4 3PL), we can collect and return your items for a modest fee. If you have only a few items or are disabled, this attendance fee may well be waived. Call us to ask — we’re always happy to help where we can. [click to dial 07811 262108]
This is part of our B2B service. If you’re a busy chef, publican, or caterer with top quality knives, we’ll come to your premises and sharpen them on-site. It’s quick, convenient, and ensures your tools stay in peak condition without downtime. [see more details here]
Not local? No problem. We offer a reliable nationwide postal sharpening service — so, if you’re in Cornwall or Caithness, we’re as close as your local Post Office counter. [Click here for full details on our mail order service.]
We Offer More Than Sharpening
While we sharpen and hone chef’s knives, professional’s scissors for hairdressers, dog groomers, seamstresses, industrial and other professionals’ items. We also attend to more seemingly mundane items and, if need be, we do not merely sharpen them; if required, we refurbish them or, out of necessity, repair them. Numerous items frequently require more than sharpening, such as wood chisels and secateurs; they may need repair or servicing. Older items usually require some attention, and many customers bring us items from the past that will respond to some care. Misuse is prevalent; wood chisels previously used to open paint cans are a common occurrence, almost as common is nail damage to the edge. Many hedge trimmers have inevitably cut hedging wire and need a new edge. Pinking shears that have lost their ability to “pink” after years of use are another frequent request from seamstresses.
We provide our services locally and via post and courier nationally. We possess equipment identical to the manufacturer’s production machinery. These machines are unique, so we have received specialised training on their use, hence being “Certified". This enables us to sharpen hairdressers’ scissors, preventing them from being sent to other countries such as Germany or Japan for rework.
Some Advice On Keeping Those Edges Sharp
Good Knives And Edge Tools Are Expensive
Try Keep A Sharp Edge On Your Equipment Reducing Effort
Sharpening Is More Than Worth The Comparative Expense
The surfaces that you choose to use for cutting directly affect the condition of your knives. You want to avoid hard or metal surfaces, such as stainless steel, granite, and aluminium. On the other hand, cutting on wood, plastic, or polyethylene is usually just fine. Your edges are likely to be safe as long as you are using a cutting board made out of the proper materials.
Many toss their sharp knives in the dishwasher without a second thought. While it might seem like a quick way to get them clean, the intense heat, water, and detergent can quickly dull them. Instead, take the time to wash your knives by hand. Sure, it’s a good idea to sharpen them frequently, but handwashing will help them stay sharper for longer.
In addition to putting knives in the dishwasher, some also put their good knives in with many other kitchen utensils in the “knife drawer.” But it’s best if your knives have a dedicated storage spot all to themselves. You can dedicate a whole drawer just to your knives but they still collide with other knives which inflicts damage. Wooden blocks or knife inserts for drawers are a good investment, being ideal for storage. Many private and commercial kitchens use a magnetic wall-mounted strip so that their knives are available for quick access with almost zero chance of edge damage. Such a magnetic system is not really ideal for homes with little children or pets.
When you take the time to take care of your knives, then you are less likely to run into problems, such as when ingredients tear when you are trying to slice them. Knives are a very important part of food preparation . Like any other tool that you use around your home, you need to make sure they are in good condition so as to produce the results you seek. Keep your knives sharp, store them properly and use them on the appropriate surfaces, they will serve you for much longer. It is good practice after we have sharpened your knife, rinse it with water (stay away from that edge - use a brush) and dry it with a soft towel, this to remove any excess metal shavings that we may have missed.
Enjoy the new sharpness of your blades and experience the results in easier preparation.
The best way to help your scissors keep their edge is to clean them after use, never leave them wet..
Cutting aluminium foil will not sharpen them, and adjusting the screw ever more tightly may well hasten their eventual demise.
Never sharpen them from the inner faces, that will turn them into so much scrap metal.
If your scissors are quality take them to a professional sharpener, if you are skilful with a abrasive stone you may get a slight improvement, but it has significant damage risks.
If you use scissors in your work it’s best to go to a professional to get them sharpened
Clean after use - each and every time, spray with GT85 / WD 40 or similar before storage, when the edge gone off take the machine to a pro sharpener such as ourselves, who for a few pounds you will give you a real ground edge at the right cutting angle. Always lubrcate your blades frequently when in use. The best lubrication for tha machine is chain oil as used in a chainsaw, this is very “sticky" so will not get fling off the blades and importantly it is bio degradable, much better than any other form of lubrication for these machines.
How to Damage A Knife In A Few Casual Strokes
A pull-through sharpener produces a sharper edge than a completely blunt knife but is not the most durable solution. The sharp edge is created by two crossed tungsten cutters that rapidly wear away the steel’s structure, often resulting in a rough serrated edge. This edge becomes progressively rougher with each use eventually breaking and showing signs of damage. While it will cut, it will require frequent sharpening and cause further damage.
When we are asked to sharpen a damaged knive’s edge, we perform the task in two stages. First, we remove all the metal to the depth of the deepest notch, which can be time-consuming. Then, we shape the edge of 15 degrees on each side for a total of 30 degrees. This is achieved using a specialised machine with an abrasive called CBN, a new material almost as hard as diamond but that generates less heat, allowing it to be worked dry.
The new 30-degree edge is exceptionally sharp and durable, ensuring a long lifespan and effective cutting performance. Finally, we grind it under cold water on a stone to the correct angle and hone it to achieve a smooth finish.
A before-and-after image of the edge of an expensive set of Global knives recently sharpened in our workshop demonstrates the significant improvement. The repairs and sharpening cost a fraction of the price of a small Global paring knife. These ‘knives for life’ are now sharper than they were when manufactured and will only require sharpening if damaged.
Close Up View - Not very Nice
Pull-through sharpeners damage the knife edge by tearing at the steel, removing large and small chunks. This can be corrected by reforming the edge to the correct angles (typically 15° per side) and removing any nicks or irregularities. This is demonstrated in the accompanying image, which shows a client’s knife sharpened using this method.
We Say Bin It
Close Up View - Very Nice
This is a ground and honed edge, typical of the knives we produce. If the knife is damaged, as seen in the other photograph, we have a dedicated machine to restore it to a normal edge. After repairing the edge and removing any coarseness or nicks, it is further ground to an accurate angle and honed smooth on other machines.
Hammer it Before it Hammers Your Knife
Riddles,
Back Lane
Bomere Heath
Shropshire
SY4 3PL
Our Location
Our Workshop
