Chef Sharp
Specialised sharpening for the culinary elite. From artisan Damascus steel to high-volume commercial kitchens.
Artisan Blades
All Japanese blades, including all custom and Western chef knives.
Commercial Contracts
Regular maintenance rotations for restaurants, ensuring your team never works with a dull edge.
Service Tariffs
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Standard Chef KnivesVictorinox, Global, Wüsthof, Sabatier (Up to 10")£10.00
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Japanese High-CarbonEverything from Damascus to Super Aogami Steel and everything in-between (Whetstone Only)£15.00
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Utility & Paring KnivesSmall prep knives (Under 6")£5.00
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Heavy CleaversMeat and heavy vegetable cleavers£14.00
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Minor Restoration & RepairReshaping broken tips or grinding out edge chips
Any major restoration and repair - contact us for a quote+£5.00
Craftsmanship Behind Every Edge
Every chef knife passing through our workshop is assessed by hand before a single stone touches steel. We identify micro-chipping, bevel fatigue, tip damage, and geometry drift — then match the correct progression of Japanese water stones to the blade's hardness and intended use. Victorinox carbon-steel, Wüsthof German stainless, Global CROMOVA 18, Shun VG-MAX Damascus, and handmade Aogami and Shirogami carbon steels each demand a different approach, and we maintain a complete stone rotation from 220-grit repair through 8,000-grit polish to serve them.
Why hand-sharpening matters
Electric and belt-grinder methods generate enough heat to temper steel — drawing hardness out of the edge and shortening the life of premium knives. Hand-honing on water stones removes metal in microns rather than millimetres, preserves the original factory geometry, and produces a longer-lasting working edge. For Japanese high-carbon blades this is not optional: belt-grinding can destroy a knife in under a minute.
Commercial kitchen contracts
We run regular maintenance rotations for restaurants, hotels, and central production kitchens across the North East. Typical arrangements include on-site collection, 48-hour turnaround, loaner knives during service, and flexible scheduling around prep cycles. Head chefs tell us the biggest win isn't cost — it's consistency. Every knife returns to the pass at the same standard, every visit.
Chef Sharpening FAQs
How often should a professional chef knife be sharpened?
A restaurant line knife in daily use typically needs professional sharpening every 4-6 weeks. Home cooks can extend that to 3-6 months with regular honing. Our Edge Subscriptions put this on a predictable rotation.
Do you sharpen Japanese single-bevel knives (yanagiba, usuba, deba)?
Yes. Single-bevel Japanese knives are sharpened on water stones only, preserving the urasuki (concave back) and the original asymmetric geometry. We will not touch these blades with any powered equipment.
Can damaged tips and chipped edges be repaired?
Yes. Minor tip reshaping and chip removal is an additional £5 on top of the standard sharpening fee. Larger restoration work is quoted individually — send photos and we'll give a firm price before any work starts.
What's the minimum order for mobile collection?
A £40 minimum order applies to all mobile call-out appointments in Newcastle, Durham, Gateshead, and Sunderland. Below that, drop-off or combining items across a subscription rotation is the most cost-effective route.