Knife Sharpening

Sharpening FAQ’S

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Standard Knife Sharpening

Price per knife is $4.00
While you wait.
Standard knife sharpening includes:
Reshaping the knife
Remove nicks or chips
Fixing knife tips that are bent or broken if possible
Serrated knives

Hand Sharpening

Price per knife starts at $20.00 for a Western style edge.
$25.00 for Japanese style edge.
Prices may increase if the knife is significantly damaged or worn.
Hand Sharpening takes time and patience, be prepared to leave your knife with us.

Scissor Sharpening

Most kitchen shears and utility scissors are $4.00 and can be done while you wait

We also sharpen;

Corrugated scissors
Pinking shears
Dressmaker shears
Stylist scissors
These items can not be done while you wait

Straight Razor Sharpening

Razors are $40.00 each.
We do not restore old razors or sharpen razors that have significant wear.

Other Items

Meat grinder plates and knives (up to 16″)
Robot Coupe blades
Meat slicer blades
Paper cutters / trimmers
Most pruning shears and hedge clippers

47 thoughts on “Knife Sharpening

    • Marty Petlicki says:

      We do sharpen ceramic knives. The cost is typically $7.50 to $10.00. We can not always sharpen the ceramics while you wait so please plan on leaving it with us for a short time.

    • Marty Petlicki says:

      our standard knife sharpening is done on our belt machines. We reshape and renew the edge and then hand hone on the bench stone to finish. 90% of our sharpening is done this way. It’s fast, inexpensive, $3.50 per knife, and suitable for most knives. As you get into higher quality knives, we like to recommend hand sharpening. Consider why you buy such a knife in the first place. Take a close look at the edge and you will see a highly polished edge free of scratches. A high quality knife with that type of edge will stay sharper longer. A lot of time goes into achieving that degree of sharpness but it’s why you buy the knife. Unless a knife is damaged with large chips or say a bent or missing tip, it will never see a machine during the sharpening process. It’s all done by hand on a series of bench stones. A typical combination we use is a 1000, 5000 and 8000 to finish. We always dress our stones for flatness and a fresh surface in order to achieve that perfect edge.

  1. Jim Judge says:

    Over the past couple of years, we have really started to use the Zyliss 7″ Santoku (Purple stainless steel) for just about everything, including what our Victorinox and Chicago Cutlery knives have been used for. Since these knives are $15 and come with 15-degree edges, the question is, sharpen or replace?

    • Marty Petlicki says:

      I would certainly try sharpening the knife, I don’t believe it’s worth $15.00 to have it sharpened by hand but for our standard sharpening at $3.50, I think it’s worth it and you will be happy with the results.

    • Marty Petlicki says:

      Hi Emma,
      It depends on the size of the serrations, it may be something we can do. However, if there is damage to the the knife I would recommend replacing it.

  2. Bradley Crandall says:

    I see that you sharpen straight razors and I’d like to know about your process: By sharpening, do you mean honing? What stones do you use? What is the highest grit stone you use? Finally, how long does the process take; i.e., what is your average turnaround?

    Thank you in advance for answering my myriad of questions.

    • Marty Petlicki says:

      Hi Bradley,

      We only sharpen or hone the razors, we do not restore old out of shape or badly damaged razors.A typical progression for us is 1000, 4000, 8000, 1/2 micron diamond paste and then strop. We use a combination of Shapton Ceramic and Norton Water Stones. We have been experimenting with some new stones from Japan with very good results. Normal turnaround is 2 – 3 days.

    • Marty Petlicki says:

      Hi Joanne,
      we charge $7.50 to $10.00 and we are located at 810 W Lake St. in Chicago. Sorry for the delayed response.

  3. Jake says:

    Can you do standard sharpening on a Japanese knife – wondering for my shun classic chef and Santoku knives

    • Marty Petlicki says:

      Yes we do Jake. Most of our customers are more than satisfied with the standard sharpening on any western style knife.

    • Marty Petlicki says:

      That depends on the condition of the sword. Most swords we see are cheap replicas and those we don’t sharpen. If however it’s made with quality steel, we will sharpen it. We have charged anywhere from $50.00 to $100.00 in the past

  4. Andrew says:

    I purchased a used Bob Kramer chef’s knife that’s in rough shape — stained, possible mild corrosion, etc. Besides sharpening it, can you also clean it?

  5. Jason says:

    Will you sharpen a Ka-Bar 1211 7″ combat knife? Not serrated. It has an undesirable bevel, especially at the tip, so I would like it slightly reshaped and sharpened.

    • Martin Petlicki says:

      We can. How we do it depends om the condition of the serrations. If the knife is bad enough we can re-do the serrations completely. We also from time to time turn a plain edge into a 50/50 edge.

    • Martin Petlicki says:

      With our standard knife sharpening we can do it while you wait. If you you need it sharpened by hand, it’s hard to say. We could always ship it back to you if necessary. If you like, send a picture of the knife to and I will be able to tell you more.

      • Martin Petlicki says:

        We can sharpen your knife 2 ways. Hand sharpening, recommended, will cost $15.00 and will take a day or two. Standard sharpening will cost $3.50 and we can do that for you while you wait.

  6. Martin Petlicki says:

    Hard to say without seeing them. If your in the area I would recommend stopping by , if not send us a picture. That would help a lot.

  7. Jeffrey says:

    I’ve been looking for a place to sharpen my knives, heard about you on WFMT radio. Just got 4 knives sharpened. Very happy with the results. Will be sending in another set. Thanks

  8. Jeff says:

    Do you reshape edges? I have a chef’s knife that I bought online and it’s edge is way to thick. It just smashes through food.

  9. dean says:

    I used to go to your store in the 90’s a large diamond wheel was used to create a concave edge similar to a two wheel hollow grinder. Do you now use belt sander for a thru plane? Which I prefer. Or is it a short bevel along the edge. .

    • Martin Petlicki says:

      Hi Dean,
      We use the belts mainly to restore the manufacturers edge. There are customers that require a bevel in order to thin out the knife, which we are happy to do. The grindstone is still spinning all day and we also provide hand sharpening. If you have a certain way you wish to have your knife sharpened please let us know and we will do it for you. With so many different styles and uses for knives there is not one single correct way to sharpen a knife. We provide those options.

  10. Gillian Babcock says:

    My sister noticed that there’s a nick on her favorite knife in the kitchen and she wants to have it sharpened. It was mentioned here that experts should be able to not only shapen but also fix tips of knives. Moreover, it’s recommended to go to trusted businesses for quality knife sharpening.

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