Sharpening

TEMPORARILY CLOSED
 
Unfortunately we have made the difficult decision to close our brick and mortar shop in East Sacramento. It's a complicated story with a lot of different factors, but we are not going out of business, just transitioning to a different model. I apologize for any inconvenience this may cause.

 

For my sharpening customers, we will be offering our sharpening services through some select local retail partners, starting sometime in February 2024. Please give us a follow on social media, @crockercutlery, or check back here on the website for details and locations. 

 

We may revisit having a shop in the future, but for now our current plan is to focus on growing our online retail space.

 

Thank you very much for all of your support over the past 4 years, it’s been a real treat.

 

And if you do need to speak to me for any reason, please feel free to call and leave a message or send an email at crockercutlery@gmail.com.

SHARPENING MENU
! TEMPORARILY SUSPENDED !
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Basic sharpening
$1 an inch
$6 minimum per knife
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Serrated, convex, chipped, or very dull knives
$1.5 an inch
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Specialized Full Progression
Whetstone Sharpening
( traditional Japanese single bevels,
whetstone only, customizable edge )
starting at $2 an inch
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Additional Repairs 
broken tips - $3-10
grinding down bolsters - $5-10
major chips or damage - $10-20
Other repairs, such as recurved blades, major damages, handle repair, cosmetic issues, etc. are priced on sight, but we try to be as reasonable as possible.

 

 Our main mission is to put sharper, better knives in the hands of Sacramento’s cooks and chefs. Years of professional experience has taught us that sharper knives lead directly to more enjoyment in the kitchen, and a better relationship with your tools makes cooking less like work and more like play. It’s simple- sharp knives are a joy to work with, and dull knives are a drag.

 Knives are not all the same, and require different approaches to sharpening. The way you should sharpen a butcher’s knife is not the way you sharpen a sushi chef’s. A Japanese knife is very different than a German knife. The hardness of and type of steel, the grind, the sharpening angles... All different. Most knife sharpening businesses take a one size fits all approach, using high powered and aggressive machines geared towards doing the work as quickly as possible, with little regard for performance or the length of the life of your knife. Powered grinding can cause heat to transfer into the steel, potentially damaging the temper of the knife and affecting its ability to hold a good edge in the first place. This is not “thoughtful” knife sharpening, and is in many cases downright destructive.

 We offer what we think of as thoughtful knife sharpening. We prefer to do most of the work by hand, on traditional Japanese whetstones, but when we do employ other methods, we do so carefully and thoughtfully in order to keep the performance and life of your tools at their best. Our approach takes your knife’s individual needs, as well as your own, into account.