Residential Knife Sharpening Cleveland Ohio
First-time customers are always amazed by the difference a truly sharp knife makes! Whether you’re preparing a simple weeknight dinner or a holiday feast, professionally sharpened knives make cooking easier and safer. A sharp blade reduces slippage and the need to force cuts, minimizing the risk of accidents. Many restaurants in Cleveland and Northern Ohio have their knives sharpened every one to two weeks. For home use, we recommend sharpening once or twice a year.
All Brands of Knives Sharpened
- Wüsthof
- Shun
- J.A. Henckels
- Miyabi Morimoto
- Cat Cora’s
- Chicago Cutlery
- Warther
- Henckels
- Schmidt Brothers Cutlery
- Farberware Cutlery
- KitchenAid Cutlery
- Mac Knife
- Simply Calphalon
- And Any Other Brand
Even Fishing, Pocket and Hunting Knives!
Cleveland’s Premier State of The Art Knife Sharpening Service
Using the latest sharpening technology, C.Taylor’s professionals ensure your knives are sharpened precisely, removing only the necessary amount of metal to maintain their original size and shape.
Our sharpening techniques create a consistently sharper edge. True sharpness comes from thinness. Home sharpening methods like stones or small machines primarily hone the existing edge. Over time, this edge wears back into the thicker part of the blade, making it increasingly difficult to achieve the same sharpness. This is because the blade’s edge has become thicker. Only a professional-grade grinding machine can effectively re-establish a thin, razor-sharp edge by thinning the blade’s bevel. At C.Taylor Knife & Slicer, we thin the blade edge with every sharpening—that’s the key to a truly professional result.
Our Tips For How to Keep Your Knives Razor Sharp
Always use a cutting board! Cutting directly on your countertop instantly dulls your knife and damages the counter’s surface. Use a cutting board made of wood (avoid bamboo, which is too hard) or, ideally, a plastic cutting board (but not one made of hard plastic like glass).
Avoid using your knives to open cardboard boxes, cut frozen food, or chop bones.
Avoid storing knives with spoons and spatulas, as this is both unsafe and damaging to the blades. Store them separately. A knife block or magnetic strip is ideal, but a dedicated drawer or a drawer organizer will also work well.
Regularly use a sharpening steel to realign the blade’s edge and maintain sharpness between professional sharpenings. You’ll be surprised at how effectively a steel can revive a dull edge. However, when the steel no longer restores the edge, it’s time for professional sharpening.
Finally, avoid sharpening your knives yourself or having them sharpened at places like farmers’ markets or hardware stores. Their inadequate equipment can prematurely wear down your knives and thicken the blade’s edge.