Q: Where are you located?
A: I am near downtown Apex, NC. Because I work out of my home, I work by appointment. Contact me via e-mail, text, phone, or Facebook Messenger to set up an appointment for drop off and pick up.
Address: 1018 Tribayne Court, Apex NC 27502
Q: What are your business hours?
A: I work by appointment but we’re flexible. Just e-mail or text message us and we’ll figure out a good drop-off time.
Q: Do you offer Gift Certificates?
A: COMING SOON !
Q: Can I find you at any of the local Farmer’s Markets?
A: YES !
Here is our schedule for the Apex Farmer’s Market for the 2018 Summer season
(April thru October).
Q: What is the turnaround time for sharpening services?
A: It depends on when you drop off and how many items need work. But generally the turnaround is 1 or 2 days. If dropped off on the weekend the knives are often ready the same day. Repairs may take longer.
Q: Can you sharpen while I wait?
A: Sometimes. If you let us know ahead of time, we’ll work with you. You can drop something off and we will try to turn it around quickly while you enjoy lovely downtown Apex. Please understand that this is not always an option.
Q: Do you offer subscription services for restaurants?
A: I do work for the chefs at several restaurants, but I do not offer
Q: How can I review Apex Knife Sharpening?
A: We appreciate your feedback and we love reviews. If you’d like to review us, we’re on Google maps & Yelp. Just use your phone’s camera to scan the QR code and it should take you to the corresponding review site.
By the way, if you are ever not satisfied with the service, please let me know so that I can make it right.
Q: Do you sharpen serrated knives?
A: Yes, and it does make a difference.
Q: Why use this service?
A: Some places may charge less, but they often use a mechanical process which involves a machine grinding a V-edge at the blade’s apex. This often removes more metal than necessary and it does not leave an edge that is easily maintainable by the user. In other words, the sharpness of the blade usually does not last as long and the knife itself will not last as long.
When done improperly, mechanical sharpening may also remove the heat treatment on the blade. No heat treatment = Softer blade = Less edge retention
My service offer the following benefits:
- I hand sharpen using water stones. It removes as little metal as possible and gets the edge super sharp.
- Sharpening with water stones will not affect the heat treatment of the blade.
- It will leave a smooth, convex edge which you can maintain with just a few light passes on a honing steel from time to time.
- Your convex edge will require less sharpening services over time compared with a V-edge.
Q: What’s so special about a convex edge?
A: Most knives are shipped from the factory with a “V-edge”. Each has its pro’s and con’s. The V-edge is very common because it is cheaper to do in larger scale with machines. However, the convex edge is a better profile.
Consider the following…
- The convex edge will stay sharper longer because the apex is more resistant to folding while remaining hair popping sharp.
- The convex edge is more easily maintained.
- Carving performance. When trimming meat from bone, you’ll find that a convex edge will ride the bone rather than engaging it while still effortlessly separating the meat.
Q: What is the difference between Sharpening, Stropping, Honing, Steeling ???
A: People usually use the term “sharpening” when talking about bringing a knife edge back to peak performance. But, in fact, there are several techniques to do this and sharpening is just one of them.
Sharpening involves removing material from the blade’s edge. Sharpening can be done using stones, sand paper, grind stones, sanding belts, etc. In each case metal is being removed from the blade.
Stropping is the finishing step for “sharpening” a knife blade. It involves using different compounds and even plain leather. The objective of stropping is to polish the apex until the burr is removed, leaving a razor sharp edge.
Honing is technically the process of using very minute abrasives to refine the edge of a blade. Honing does remove material from the blade but in very small quantities. Fine ceramic rods and ultra fine stones are often used for honing.
The word “honing” is also sometimes used in place of “steeling”. However, they are two different processes.
Steeling is the technique used to maintain a knife’s edge.
Steeling straightens and trues the blade’s apex. Metal is rarely removed during steeling. The objective is simply to straighten the sharpest part of the blade. You can steel using what is often referred to as a “honing steel” (which, ironically, steels rather than hones).
Steeling requires very little pressure.
Note: Steeling is not recommended for Japanese cutlery using harder steels such as VG10.