08/27/2023
Our knife sharpening process in detail:
1. Each knife first undergoes a thorough initial assessment that includes the condition of each blade, appropriateness of the edge angle, the wear of the edge, the engagement and roundness of the tips', and a baseline cutting test.
2. The knife is inspected.
3. The inner ride surface of each blade is cleaned.
4. Each blade is fine wet-honed and polished to the correct cutting angle consistent with the design of the blade.
5. The handle of the knife is inspected to ensure all parts are intact as they should be prior to sharpening.
6. Each blade is cleaned with a corse salt scrub. This removes any remaining micro particles. This also is a non-chemical solution that will not stain the blade like most knife cleaning solutions will do to the knife.
7. The tips are then checked for appropriate overlap engagement and rounded smooth as needed.
8. The cutting edge of the blades are checked for appropriate cutting contact from the blade edge to the cutting surface(cutting board).
9. The blade is honed with a butcher’s steel.
10. A 'cut test' is performed on meat, vegetables, and fruits.
11. The knives are then wiped with acetone and lubricated with olive oil, and lastly wiped clean.
We take pride in ensuring every customer has a sharp knife, with 27 years of culinary experience.
