Even though all great chefs agree that a sharp kitchen knife is essential, most kitchen knives are dull. Chef Gordon Ramsey believes, "Rule one of cooking: always use a sharp knife." Knives are meant to make cooking easier; however, dull knives actually do the opposite. Surprisingly, dull knives are more dangerous to use than sharp knives. In addition, Chef Alain Ducasse states, “The fumes that cause your eyes to water are released when the petals [of the onion] are crushed—a common issue when slicing with a dull knife.” Even after reading only two of the benefits of having sharp knives, it is clear that if you want to make cooking easier and safer, you must use sharp knives.

Using sharpening stones to sharpen knives is difficult. One must hold a knife constantly at a proper angle, while moving it back and forth. In addition, Japanese water stones are expensive. These are some reasons why chefs seeking a knife to be sharpened pay people to do it. Alton Brown states, “Eventually this edge will literally wear away, and then material will have to be removed to create a new one…As far as I am concerned it’s best left to professionals.”

The reason why most chefs do not use pull-thru sharpeners is because the tool does not sharpen a knife. Pull-thru sharpeners tear steel from an edge leaving it with many chips that snag and then rip material. In addition, pull-thru sharpeners remove so much steel from a knife that eventually there will be little metal left.

I have the skills and tools to sharpen your knives so that they will be sharper than when they were new. In addition, I will advise you on how to keep your knives sharp for years.