Greetings everyone! I'm back from sunny Arizona where it was 102 degrees! Only 50 degrees warmer than Seattle! Turnaround time for sharpening is back to 2 days. Keep in mind that I have ceramic steels for sale that are essential for mainaining your knife's edge. And if you're in the market for the best knife in the world, for either yourself or someone deserving, I have the full line of Kramer By Zwilling knives available. Check them out on the Items for Sale page. Thanks to all of you who've posted nice comments on all the various websites like yelp, etc. It makes a difference when folks share their positive experiences with others. Also, check out the KING5 story about Seattle Knife Sharpening!
Greetings. My name is Bob Tate and I sharpen knives. I currently sharpen knives for a number of restaurants here in Seattle as well as for many home cooks throughout the Northwest and beyond who appreciate a sharp knife. The knives go through a 6-7 step process which leaves them razor sharp.
I learned my sharpening technique from master Bladesmith Bob Kramer www.kramerknives.com. Bob sharpened my knives for years when I cooked for a living and recognized my passion for the craft. He generously taught me the sharpening techniques that he has perfected over the last 20 years.
Knives can either be shipped to me or dropped off at two shipping & drop-off locations. I will also pick up and deliver to restaurants with orders of 10 or more knives. Knives that are dropped off must be both wrapped and in a box with your contact info inside the box and on the outside of the box.
Please don't hesitate to contact me by email or phone with sharpening questions.
For chefs or culinary students: I'm available to come to your restaurant or school and show you examples of my sharpening technique and answer any questions you or your staff may have.Read about Seattle Knife Sharpening in the Wall Street Journal.