The knowledge behind the craft
The edge behind
the glide.
Knife sharpening questions. Clear answers.
And the science behind why the right edge feels different.
Start with what you feel
Sharp is only part of the story.
Why does my knife feel sharp but still wedge in food?
A knife can have a sharp cutting edge and still meet resistance farther into the cut. If the blade is too thick behind the edge, that extra thickness can make it wedge in firm foods such as carrots or squash.
Sharpening restores the cutting edge. Thinning removes metal behind it to reduce that resistance. Thinning can change the blade’s surface finish, so the existing finish and desired result are part of the assessment. Not every knife that cuts poorly needs thinning.
See thinning pricing →Is there one best sharpening angle?
No single angle suits every knife. Steel, bevel design, condition, and intended use all matter. A slicing knife and a tool that meets bone face different demands.
Angle descriptions also need context: 15° per side is a 30° total angle on a symmetrical double-bevel edge.
Does a more polished edge always cut better?
Finish should serve the task. Smooth push cutting and slicing through slippery skins place different demands on an edge. A mirror finish describes the surface, but does not by itself establish how well a knife will cut.
How do I know whether to repair or replace a knife?
Start with an assessment of the damage and remaining blade. Chips, worn profiles, and many broken tips can be corrected. Structural damage or excessive loss of blade height may make replacement more sensible.
Send photos of both blade faces, the full profile, and a close-up of the damage. Include what feels wrong when you use it and whether preserving the factory finish matters to you.
Send knife photos →How often should I have my knives sharpened?
Use performance as the signal, not a universal calendar. Cutting volume, technique, board, steel, and maintenance change the interval. If routine maintenance no longer restores predictable cutting, it is time for an assessment.
Thinning · Priced to the work
How much does knife thinning cost?
From $16 per side of the knife
Thinning starts at $16 per side of the knife and increases with the scope of the work. Final charges vary with the amount of material removed, the labor required, abrasives consumed, and the total time spent on the work.
Ask about thinning your knife →The next cut should feel different.
Stop fighting your tools.
Ready to schedule? Book service. Unsure what your knife needs? Start with photos.