If you have booked our home collect and return service, your knives will be delivered back to your home within 24 hours. For our Miramar customers, this means you will have them back to you between 6:00 pm and 8:00 pm on Wednesday.

Please wrap them in a soft cloth, such as a tea towel.

Choosing a professional knife sharpening service like Knifetime offers significant advantages over using household sharpening equipment. The difference lies primarily in the expertise and specialized tools that professionals bring to the process.

A critical advantage is how professionals handle the burr—a thin strip of metal that forms along the blade's edge during sharpening. While creating this burr is a necessary step, its proper removal is essential for achieving both sharpness and durability. Professional sharpeners excel at this delicate process, using techniques refined through years of experience.

The results are measurable. Professionally sharpened knives maintain their edge significantly longer than those sharpened with domestic equipment. This longevity translates to better performance in the kitchen and reduced need for frequent maintenance.

Enhanced Culinary Experience

The difference is immediately noticeable in your daily cooking routine. Cutting becomes effortless, requiring less force and resulting in more precise, cleaner cuts. Vegetables maintain their structural integrity rather than being crushed by dull blades. Protein preparation becomes more precise, allowing for consistent portions and better presentation. Many chefs report that cooking becomes more enjoyable when they're not fighting with their tools, leading to more creative and confident food preparation.

The improved control also translates to greater safety. A properly sharpened knife reduces the likelihood of slippage that can lead to injuries, as less pressure is needed to achieve clean cuts.

For serious home cooks and culinary professionals alike, the investment in professional knife sharpening services provides reliable, long-lasting results that improve both cooking efficiency, enjoyment, and the lifespan of valuable cutlery.

We charge $15 per knife regardless of size. There is an additional one-off charge of $10, which covers the cost of picking up and returning your knives regardless of the quantity.

Chips of up to 2mm in size will be removed at no extra charge. Some reshaping of the knife will be required, and it will be slightly smaller as a result.

We will straighten bent tips of knives also at no extra charge, but please note this is on a best-effort basis, and there will most likely be some deformation still noticeable.

Proper storage:

• Use a knife block, magnetic strip, or individual blade guards to protect edges.
• Avoid storing knives loose in drawers where they can knock against other utensils.

Cutting surface:

• Always use a proper cutting board (wood or soft plastic).
• Avoid hard surfaces like glass, marble, or ceramic, which can damage the edge.

Handwashing:

• Wash knives by hand with mild soap and warm water.
• Dry immediately to prevent water spots or potential rusting.
• Avoid dishwashers, as the harsh detergents and high heat can damage knives.

Regular honing:

• Use a honing steel regularly (ideally before each use) to realign the edge.
• This maintains sharpness between professional sharpenings.

Proper cutting technique:

• Use a rocking or slicing motion rather than chopping.
• Avoid twisting or applying lateral pressure to the blade.

Avoid misuse:

• Don't use chef's knives to cut frozen foods, bones, or non-food items.
• Each knife has its purpose; use the right knife for each task.

Professional sharpening:

• Have knives professionally sharpened every 6-12 months, depending on use.
• Avoid pull-through sharpeners, which can damage the blade over time.

Handle with care:

• Always hold knives by the handle, not the blade.
• Pass knives to others handle-first or place them down for the other person to pick up.

Keep clean and dry:

• Clean knives immediately after use, especially with acidic foods.
• Store knives in a dry environment to prevent rust.

Edge protection:

• When transporting knives, use a knife roll or secure sheath.
• Be mindful of the edge when storing or handling to avoid accidental damage or injury.
  

Different home sharpening methods can cause significant damage to your knives, often in ways that aren't immediately apparent but permanently affect their performance and lifespan.

V-Shaped Pull-Through Sharpeners

These common countertop devices feature two pieces of steel, tungsten carbide, or ceramic arranged in a V-configuration. While convenient, they present several problems:

Excessive Metal Removal: These devices often remove far more blade material than necessary for effective sharpening.

Inconsistent Edge Angles: They impose a fixed angle that may not match your knife's original edge geometry.

Profile Alteration: With repeated use, they progressively change the blade's shape, sometimes dramatically shortening the knife's usable life.

Powered Home Sharpening Systems

Electric or battery-powered sharpeners can be even more damaging:

Heel Damage: Many powered systems remove too much metal from the heel of the blade, creating a noticeable hollow in the cutting edge.

Heat Generation: The friction from powered systems can generate enough heat to affect the temper of the steel, potentially weakening the blade.

Yes - we will sharpen the dullest of knives to be as sharp as new.

Why bother with professional knife sharpening?

Simply put, it makes cooking way more fun! Here's why:

Cooking Becomes a Joy

Slice through tomatoes like butter instead of squashing them

Dice onions quickly without tears (well, fewer tears anyway!)

Breeze through meal prep in half the time

Less Frustration, More Creation

No more sawing and struggling with tough ingredients

Spend energy on creativity rather than fighting with dull tools

Experience that satisfying feeling when a knife glides effortlessly through food

Safe and Confident Cooking

Sharp knives actually cause fewer accidents (sounds counterintuitive, but it's true!)

Feel like a pro when you can execute techniques you've only seen on cooking shows

Impress friends and family with your newfound precision

Think of professional sharpening as giving yourself permission to enjoy cooking again. For the cost of a couple of takeout meals, you transform your daily kitchen experience from chore to pleasure!

This will vary. We sharpen standard steel knives, including German chef's knives, to 20 degrees per side, and those made of harder steel, such as Japanese knives, to 15 degrees.

Currently, we are not sharpening
ceramic or serrated knives.

If the knife has been cared for correctly but becomes blunt not long after sharpening, it is most likely because the burr has not been removed properly.

All knives are worth sharpening.

Yes. Although if they are made of softer metal, they may need sharpening more frequently.