Custom Edge Sharpening

12/06/2025

November was an exceptionally busy month with many kitchen knives leading up to Thanksgiving. I ended the month sharpening a set of high end Japanese knives on my whetstones.

If you didn't get yours done in November, it's not too late to have them sharp again for Christmas!

10/31/2025

One of my most frequent customers brought me this knife and asked if I could put serrations in it. Apparently, it was serrated at one time and she didn't know serrated knives could be sharpened.

Last week she brought me a set of high end Miyabi knives. One was a very worn bread knife so I cut new serrations in it with some specialized radiused diamond wheels I have. So, this week she brought me this very nice Ken Onion Shun bread knife.

I used another bread knife to mark the spacing. I like to start with a smaller wheel to start so I have something to reference off of, and then work my way up to the bigger wheel.

I did 2 passes on a 1/2" wheel, flipping the burr back each time on a 3M deburring wheel. Then I moved up to a 5/8" diamond wheels and did an additional 4 light passes to fully cut in the new serrations.

It turned out great and I as good as new. She was very happy with it. It's a lot of fun to do restoration projects like this.

10/21/2025

Axe Repair - Thinning - Sharpening

06/18/2025

Neighborhood Events

A few weeks ago I sharpened knives for a neighborhood in the driveway of a customers home. It was a busy event so I didn't think to get a picture of my setup.

I just wanted to let everyone know that this is a service I offer. It is quite a bit of extra work to load up the equipment, travel, setup, ect. I don't charge any extra for this option. However, I do have a minimum charge of $250.

That comes out to about 30 knives or so. Since most people don't typically have that many to sharpen on their own, it helps to get a few neighbors or friends involved.

I have more information on my website under the "How it Works" page under option #3.

https://www.customedgesharpening.com/getsharp-v2-1

05/07/2025

It's been very busy the last couple of months. This was a recent restoration. This is a Nakiri, which is design for precision vegetable preparation. A family member used it as a cleaver and took a large chunk out of the blade.

I removed enough material to get past the chips. This left the edge very thick. It would not cut well if I simply sharpened it. So, I had to remove a significant amount of material from the sides of the blade. This process is called thinning. Once I got it to the desired thickness at the edge, I sharpened it. They I did an acid etching to bring out the contrast in the two different metals used to make this knife and cleaned it.

04/11/2025

The customer wanted the knife tip more functional. Someone created a huge curve around the tip making the ability to use the tip for normal cutting tasks impossible.

I reprofiled it mostly from the spine, but some from the edge as well. Then, I thinned and blended the scratches into the orinal finish. I was able to keep most of the length do it this way while making it look like a typical chef knife again.

01/28/2025

Another successful repair fair. Each one gets a little busier. I restored around 60 items and there was plenty of work for 2 sharpeners.

01/22/2025

I will be sharpening scissors and garden tools at the SCARCE Repair Fair this weekend. Come check it. There will be a number of repair service there.

Our 5th Repair Fair is just around the corner! On January 25th from 9am-12pm, experts will be on-site at SCARCE to perform simple repairs on household items. Stop by this free* event to see how a simple and affordable repair can make treasured items feel like new!

*The event is FREE but there is a small fee for sharpening services.

Learn more about what you can bring to this event and about our vendors here: https://www.scarce.org/event/scarce-repair-fair-2/

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12/20/2024

I take serrated knives on a case by case basis. If the serrations are in good shape, I sharpen them without altering the serrations.

However, sometimes they are really worn down like this one. There were almost no teeth left as seen in the first picture from the back side.

I have special diamond wheels of different radiuses to create new serrations if needed. This takes a fair amount of skill to maintain angle throughout and creat a constant depth of cut.

You can see the teeth again on the back with the new serrations added. On this one I added a bevel on the front part of the knife, which many bread knives have. I did it so that front section wouldn't stick out further than the teeth and get in the way when cutting.

12/05/2024

If anyone is interested or knows of anyone who may be, I'm entering everyone who purchases a gift card this month into a drawing for a Zwilling Rocking Santoku 5.5" prep knife (retail value $119). Further details are on my website (https://www.customedgesharpening.com/contactshop).

11/19/2024

I had a customer contact me about a sentimental knife he got from his nephew. He knows it isn't an expensive knife, but he wanted it fixed. The piece on the back of the knife that locks it in the open position broke off.

He tried calling the company that made it, but they said it wasn't worth fixing, he called other shops around the country that said they fix knives and they all said they couldn't fix it.

I told him I couldn't make any promises, but I'd at least take a look at it. Turned out to be a pretty easy fix. I saw that there were two holes in the frame right about were the knife would stop. So I removed the bolster, filed, and sanded a piece of round brass stock until it fit. I also cleaned it up, sharpened, and oiled the knife. It turned out really well and the customer was really appreciative.

It never hurts to take a look. It feels good to make someone's day.

11/08/2024

The Holidays are coming quick..
Don't forget to get all of those knives sharpened!

These knives were well used, but in rough shape and needed a partial thinning (lower than normal angle) to restore them to better than new performance.

This is because as material is removed over time, the metal behind the edge gets thicker and thicker as it gets closer the spine of the knife. This can make it difficult to cut even with a sharp edge.