A knife lives as long as you sharpen it. We stock whetstones deeply, teach you to use them for free in store, and run hands-on sharpening events — because a real edge is a skill, not a service.
Knife sharpening on a whetstone is the craft of restoring an edge by hand: a water stone graded by grit, a steady angle, and a stroke that anyone can learn and every professional owns.
We don't run a drop-off re-sharpening service, and that is deliberate. A professional maintains their own blade. So instead of sharpening your knife for you and handing it back, we put a stone in front of you and teach you the angle, the pressure and the feel — on your own knife, until you can do it at home for the rest of the knife's life.
We prepare the stone and find your knife's angle.
Sharpen one side until a fine burr forms along the whole edge.
Work the other side, remove the burr, then test the edge on our sponge.
Free with any knife bought from us. Duration and same-day availability [ TBC ].
Most cooks need nothing more than a single #1000–#1500 medium stone. On the bench too: flattening stones, stone holders, and rust erasers for carbon blades.
We run hands-on knife-sharpening events at both stores through the year. Dates are announced on Facebook.
Dates are irregular and announced on Facebook. Follow to catch the next one.
See events on Facebook →A one-to-one lesson at the bench is available any day staff are free.
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