The rates for sharpening are $1.25 per inch plus a $5.00 per total order service charge for dropped off orders and $10 for shipped orders, whether you're shipping three or thirty knives. All knives, including serrated knives and single beveled knives, can be sharpened at that rate. Broken tips can be reground and repaired for an additional cost of $6.00. If the tip is bent, I will attempt to straighten it. If it breaks in the course of straightening, I will repair it at an additional cost of $6.00. Only about 1 out of 20 knives break while straightening, so the odds are good that it won't need an additional repair. There is no charge for straightening a bent tip, unless, of course, it breaks. Please call or email me with any questions you may have.
Accepted payment methods:
For drop-off orders, checks only, please.
For shipped orders, Visa or Mastercard only, please.
Knives can either be shipped or dropped off at The UPS Stores. Knives that are dropped off must be both wrapped and in a box. Please see Shipping & Drop-off for shipping and drop-off details.
|Knife Sharpening||$1.25 per inch|
|Service Charge for knives dropped off at UPS locations||$5.00 (same for any number of knives)|
|Service Charge for orders shipped to UPS locations||$5.00 (same for any number of knives)|
|Service Charge for orders dropped off or shipped to Seattle Knife Sharpening||FREE|
|Blade thinning (see explanation below)||$2.50 inch|
|Straight razors||$12.00 ea.|
|Single bevel, Japanese knives||$1.25 per inch|
|Large bush shears||$12.00 ea.|
|Small hand pruners||$ 7.00 ea.|
|Loppers - Blades only please, if possible||$ 7.00 ea.|
|Axes, hatchets, mauls||$ 8.00 ea.|
|Scissors, tailor's shears||$ 7.00 ea.|
|Pocket knives - 1 bladed||$ 5.00 ea.|
|Pocket knives - 2 bladed||$ 8.00 ea.|
|Pocket knives - 3 bladed||$11.00 ea.|
|Machetes||$1.25 per inch|
|Lawn mower blades||$12.00 ea.|
|Cuisinart, Robot Coupe blades||$ 8.00 ea.|
|Serrated knives recut and sharpened||$ 2.00 per inch|
|New shipping box||$ 4.00|
Blade thinning - When a knife has been sharpened many times and sharpening has been concentrated only at the edge, eventually the blade edge will become "chunky" and will need to be "thinned out". This process entails bringing the edge bevel up the side of the knife much further than is typical, essentially thinning the whole blade so that it can perform at optimal efficiency. This process is time consuming and takes considrable knowledge and skill to perform correctly. If I feel that it is nessessary in the case of your knife, I will call you in advance of this procedure to be sure you are comfortable with the added cost. If thinning is recommended, the cost will be substantially less than the cost of replacing the knife and well worth the investment.