Waterstone Knife Sharpening

Waterstone Knife Sharpening A sharpening service based in Cloverdale, guaranteed to give your kitchen knives the finest edge they've ever seen! Turns out I'm actually pretty good at it!

Like most people, I only sharpened my kitchen knives when I found they were mashing through things instead of cutting them. And then only if I had an Entertainment Book coupon for House of Knives. What I found was that House of Knives wasn't really sharpening the steel so much as grinding it off. The more times a knife went in, the less of it was left when it came back. A few years ago, I decided

to learn how to do this myself. I've done it for family and friends in the past but am now (as a bit of a side project) offering it as a service to people in the community. For more information, check out my Services page, and posts here on the Timeline.

About 20 years ago, give or take, MAC was one of very few Japanese knife makers whose products you could get in North Am...
05/31/2020

About 20 years ago, give or take, MAC was one of very few Japanese knife makers whose products you could get in North America, if you knew where to look.

History lesson aside, the point is that you shouldn’t judge a book by its cover! These were all scratched up and had new wooden handles put on them at some point. They were so dull you’d have trouble cutting cheese with them, but the end result was a little shocking. They are SHARP 😳

If you’ve got some beat-up old knives kicking around in your drawer, don’t give up on them or assume that Henkels set at Costco or The Bay is an upgrade. I’d take these old MACs over almost anything on the market today!

This will never stop making me happy 😊
05/02/2020

This will never stop making me happy 😊

08/30/2017

Let me guess - you have a coupon from House of Knives?

Don't use it. I know it seems like a good deal, and maybe you were going to be at the mall tomorrow anyway.......

Here's the thing - you're getting what you pay for. House of Knives brings in hundreds of knives every week, coming from all 8 of their lower mainland stores. To manage that volume they have to be efficient, which means they run your knife through the same machine, the same way, as everyone else's. Whatever edge was on there is ground away and replaced with the edge their machine produces.

Your knife is sharper than it was before, but take it there two or three times and you'll start to notice that it's disappearing. Despite their claim that they remove a "minimal amount of steel", every time they sharpen a knife they grind a noticeable amount away. Eventually, this will change the curve of the edge and leave you with a "dead spot" where the edge doesn't hit the board anymore (see the picture below)

There are better options out there! (hint hint)

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Surrey, BC
V4N5P2

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