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Kitchen & Butcher Knives

  • Paring knives – $4.50

  • Knives 5" and up – $1.00 per inch

Pocket & Hunting Knives

  • $6.00 – $8.00, depending on size and condition

  • Scalloped & serrated knives may incur an additional $1–$2 charge if the scallops need to be deepened, as this requires a special wheel and extra time.

  • Broken tips can often be reshaped.

  • I do not carry pocket knife parts.

Machine Knives

  • Planer and joiner knives - $0.75-1.00 per inch

  • Paper knives – $1.00 per inch

  • Extra grinding may be required for severely damaged edges.

  • I do not service chipper knives due to excessive wear on the custom wheels used.

Sharpening Process

  • Regular knives are sharpened using a three-belt system, with the final step being a polishing belt for a razor-sharp edge.

  • Machine knives are sharpened using a CBN wheel bed knife grinder for precision.

  • Most kitchen and butcher knives are returned in protective knife sleeves.

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Knife Sharpening

Knife Steels

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A common question I get is: Do honing rods sharpen knives? The answer is no—they don’t sharpen but realign the edge that bends with use, restoring fine cutting ability.

Using a steel or ceramic rod, lightly stroke each side of the blade 1–2 times—any more can wear down the edge. If your knife struggles to cut tomato skin, a quick hone can make a big difference!

  • Steel rods realign softer stainless steel knives.

  • Ceramic rods offer slight sharpening while honing.

Regular honing keeps your knife performing well between sharpenings with a stone or grinder!

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