Even professionals need to have their knives sharped by the professionals from time to time.
Repeated contact with a cutting board, or even the vegetables and proteins that are cut, have an accumulative effect on knives. It is inevitable that the fine edge curls, nicks, and becomes dull.
Do you use a steel?
A steel straightens the tiny burr that does the cutting on an edge. It is either removed in the process of running it across a steel or bent to lay in another direction. Either way, it is a temporary correction to the edge and becomes less effective with each use. When the burr is gone, the knife is dull and material must be removed to sharpen it again.
“I sharpen my own knives on the stone my grandad gave me.”
It takes a heck of a lot of practice to sharpen a knife on a whetstone.
Okay, The Benefits:
Knyfe’s Edge will sharpen the bevel of your knife evenly, with expensive tools that are finer than a frog’s hair. We invested in them, so you don’t have to.
We repair nicks in an edge that you can’t even see. The polish after having us sharpen a knife is smooth to near frictionless and you’ll feel that, when you cut with your sharped knife.
A professionally sharped edge will last longer than one that is not. Less sharpening means a longer life for your knife in the long run.
Finally, you can do something else while your knife is being sharpened. Now, how cool is that?