Questions I get asked, Frequently
- Where are you located?
A: I am right off of Beacon St. in Brookline, just steps away from the Dean Rd. C line stop on the green line. After booking an appointment you will get an email with more specific instructions on how to find us, along with a picture of the front door.
- What are your hours?
A: Monday, Wednesday, Thursday, Friday, and Sunday, 10am-6pm. Please note that I take Saturday and Tuesday off, and am not available for pickups/dropoffs.
- Can I mail my knives to you?
A: Absolutely! Please reach out for our mailing address. You are responsible for mailing (and any associated costs) the knives to me. I charge a flat $25 fee to mail your blades back, I cover any difference.
- How often should I have my knives sharpened?
A: Even the best blades get dull with use. I recommend most folks have their knives sharpened 2 times per year depending on use. Grab the knife in question. Grab a piece of computer paper. Can the knife cut through the paper with ease? If the answer is "no", then it needs to be sharpened.
- I want to upgrade my knives - Do you sell blades, or can you make recommendations?
A: I sometimes have refurbished Japanese and French carbon steel blades for sale - Please inquire. I love to talk knives and stones and can help you make informed decisions. Japanese knives make a great gift for the foodie or chef in your life.
- Can I help to maintain the sharpness of my knife?
A: All knives will get dull with use. Periodically you can hone the edge on a sharpening steel, or strop (I prefer leather or denim) to bring the edge back into alignment. Please inquire if you have these items but want to learn how to use them more effectively - I'd be happy to teach you.
- Can I pay with cash/check/bitcoin/ trade you farm fresh eggs?
A: I only accept payment via debit/credit card at this time. Once I have completed the work I will send you an invoice where you can pay, easy peasy!
- Do you have any tips for basic knife care?
A: Simple care will keep your blades in great shape, and sharper for longer. Always make sure to handwash your knives as the heat and rough cleaning cycles in a dishwasher can quickly ruin an edge. Don't store blades unprotected in a drawer - a simple plastic sheath does wonders! Don't cut frozen foods, bones, shells, or seeds - all will damage your edge!
- Do I have to make an appointment before stopping by?
A: Yes! To ensure that I am available be sure to reach out first. I would hate to have you show up, only to find that I am out and about delivering knives. Click here to book an appointment.
- What is the turnaround time?
A: Sharpening on Demand is same day service, guaranteed. You skip the line and have your knives sharpened NOW. For delivery service, I generally have your knives back to you the next day, unless otherwise noted. Some knives do take extra time and love. For Regular client dropoff/pickup orders, I will have your knives or tools ready for pickup within three days unless stated otherwise.