Services
The work of
the bench.
Six ways a blade comes back to life under our hands, from the everyday kitchen edge to the chipped, the rusted and the all-but-ruined. Every one begins the same way. Read by hand, and quoted before a single stone is touched.
The bill of work
The card of
the bench.
Starting prices, not final ones. Each figure is confirmed once the steel is in hand and the work is plain to see — nothing is sharpened, and nothing is charged, until you’ve approved the number.
- № 01 Standard kitchen maintenance the everyday edge Paring, petty, utility and small santoku knives under 8" drawn back to a clean factory apex on progressive Japanese water stones, then finished on a diamond strop.
- № 02 Chef & slicer maintenance the long blades Gyutos, chef’s knives, carving blades and slicers 8" and over honed for a clean push-cut and long edge retention, the bevel mapped to the way the steel was originally ground.
- № 03 Serrated & bread knife profiling tooth by tooth Each scallop tracked and set by hand so a bread or tomato knife saws cleanly again, never flattened down into a plain straight edge.
- № 04 Blade repair & chip removal steel brought back A deep chip, a rolled edge, or years of neglect ground past and re-profiled to true geometry under low-speed, water-cooled grinding that never softens the temper.
- № 05 Tip reconstruction the broken point A snapped or badly blunted tip rebuilt by hand with controlled, low-heat grinding, so the profile reads the way it left the maker rather than the drawer.
- № 06 Bolster grinding & relief edge to board The forged bolster on classic German cutlery relieved back so the whole edge meets the board, heel to tip, the way it was built to cut.
The thermal guarantee
Cold-ground,
never burnt.
Heat is what ruins a good knife. A dry belt softens the steel in seconds, and once the temper is cooked the edge fails for good. You don’t see it happen. You feel it two days later.
So nothing here runs dry. Every apex is set on a low-speed, water-cooled belt that stays cold to the touch, refined by hand on whetstones, then finished on a 1-micron diamond strop. Your factory hardness comes back exactly as the maker set it.
- Wüsthof
- Shun
- Miyabi
- Zwilling
- Global
Whatever you bring
Four constants of
every edge.
- i
Read under the loupe
The steel, the angle and the damage studied by hand before a single stone is chosen.
- ii
Honoured geometry
Your blade kept to the edge it was born with. Coaxed back, never imposed upon.
- iii
Finished on leather
A final strop with 1-micron diamond compound brings the bevel to a quiet, burr-free mirror.
- iv
Tested before return
A cut made at the bench, then the knife edge-guarded, wrapped and logged for the journey home.
Begin
Bring us
your blade.
Drop off at our Bedford Park bench by appointment, Monday to Friday, 9am to 9pm, and pick up the next day, sharper than new. Tell us what you’re bringing and when you’d like to drop off, and we’ll confirm a time and a quote.