Frequently Asked Questions (FAQs)
How do I get service? You can schedule service through the bookings page, through a phone call or e-mail message.
How long does it take to get my knives sharpened? Sharpening can often be completed the same day, depending on when I can begin work, the condition of the knives and the quantity. I will be able to tell you at pick up when you can expect them returned.
Why would I pay to have someone sharpen my knives when I see simple sharpeners on sale for just a few dollars? Sharpening is a complex process that involves as much art as it does science. Yes, there are many easy to use sharpening tools out there but most of them are garbage. "Pull through type" or PTT sharpeners are often a crude solution to a complex problem and often cause more damage to your knife. True sharpening starts with a consistent bevel that is refined to a sharp apex. The apex is the cutting edge and is susceptible to damage. To keep your knives performing their best, frequent maintenance and care must be taken to lessen the impact to the apex. Always hand wash your knives and use them gently against hard cutting surfaces.
What are the basic steps to achieve a sharp edge? The first step is to establish a consistent bevel angle. This usually involves grinding away metal to achieve this. The angle of the bevel directly impacts performance and edge retention. Generally, a smaller bevel angle will result in a sharper edge, but that edge will dull more easily. A higher angle can generally hold its edge longer, but may not be quite as sharp. Remember, a paper's edge can be sharp enough to cut your finger, but try trimming a brisket with it! After the apex is established, the knife's edge is honed and polished to refine the edge for best performance.
Don't I want all my knives to be razor sharp? Probably not. Several things go into deciding the best angle for each knife. The way the knife will be used, the quality of the steel and the heat treatment used greatly impact that decision. For a kitchen knife that is used for chopping onions, a slightly higher angle (17-20 degrees) may be preferred to maintain its edge longer. A filet or boning knife that is used to slice through meat can benefit from a smaller angle (12-15 degrees) because it doesn't impact a hard cutting surface. A cleaver that is thick and heavy will benefit from an even higher angle (25 degrees) as it is often used to break through bone.
How do you sharpen the knives? I use a variety of premium systems depending on a lot of factors. Remember, a jack of all trades is an ace of none! There are several sharpening systems that are extremely versatile, but there is always a "best tool for the job!" By having a variety of systems, I can select the best tool to achieve the best results.
What kind of small engine work can you do? I can do tune-ups, repairs and diagnostics. Most problems with mowers and other small engines are fuel related (ethanol) and can be fixed through carburetor cleaning or replacement. Riding lawnmowers often need drive belts or deck spindles replaced. When diagnosing an engine, a compression test is often my first test to see if the engine is worth fixing. Estimates are free and no parts will be purchased without your consent.
What kind of yard work do you perform? I can do everything from mowing to brush removal and tractor work. I have a full suite of equipment including a tractor with a grapple (hydraulic jaws) and backhoe. I also have a pull behind leaf vacuum that makes short work of fall cleanup.