KNIFE SHARPENING SERVICES
No matter what you need, we’ve got you. All knives are evaluated and completed on a first-come, first-serve basis. Please use the scheduling tool below to book a time that works best for you. We try to finish all knives within that time slot, but please keep in mind, some services require more time and may not be available the same-day.
Your service request requires a $10 deposit (which is the minimum cost for a sharpening appointment) to hold the time and will be credited at the time of checkout.
If you are a restaurant around Indianapolis looking for on-site sharpening, please contact us and we will discuss scheduling options.
Let’s Get Started
Sharp knife, happy life. Start your sharpening process by completing the form or contact me directly. All requests are processed in the order received. If you have a need for expedited services, please let me know in the message.
Sharpening: $2 per inch of blade, minimum of $10
Minor Repair: $25-45+ depending on size of knife - includes minor tip repair, minor nick removal, thinning and sharpening
Major Repair: $55+ depending on size of knife - includes major reprofiling, geometry reset, sharpening
Stone polished bevels: Add $25-50 to above costs
For more information call or text.
Frequently Asked Questions
A well-treated knife will last you a long time but you have to take a few steps periodically in order to keep you custom knife in top notch shape.
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If your knife does not come with a patina (the grey or mottled coloring on the blade) one may form naturally with use. The pattern will be unique to your knife and acts as a protective coating, helping to inhibit oxidation and rust formation.
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Wash your knife in warm, soapy water and hand dry after each use. If you are cutting large quantities of acidic food in one go, consider wiping the blade down with a soft cloth throughout the session.
Don’t put your knife in a dishwasher. We cannot stress this enough. The high heat, chemicals, and movement of dishwashers can ruin handle material and blunt edges.
For safety, we recommend storing your knife on a magnetic knife strip or wooden block.
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Our kitchen knives will handle fruit, veggies, proteins and the like, but won’t always hold up well to heavy bones or frozen foods.
We recommend you only use your knife on wooden or synthetic rubber cutting boards. Glass, hard plastic, granite, stainless steel, and other hard surfaces will roll the edge and may damage your knife.
Take a couple swipes on a fine or smooth honing steel or ceramic honing rod before every use to help realign the edge.
***I will sharpen any knife I’ve made for free, you just have to bring it to my shop or pay shipping.***
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If your handle is made of wood, it is either stabilized or finished with a natural hardening oil that will resist water. If it starts looking a little dull, feel free to rub a dab of mineral oil or some of our handle butter on it with a soft cloth.
