Yes! Once you have placed an order we will send you our customized, prepaid and registered knife envelopes. This envelop will also include a safety sleeve for each of your knives, further protecting your knives to ensure your knives reach us safely and securely. In addition to that are all shipments of course fully insured and 100% trackable during the journey.

If your blade is wider than the safety sleeve, cut open the upper edge of the safety sleeve and, slide the blade in with the sharp edge facing the uncut side of the sleeve. Secure the blade with adhesive tape around the entire sleeve and the knife’s blade. 

If the blade is longer than the safety sleeve, you can either use pieces that you might have cut off other safety sleeves, or you can use old newspaper to wrap around the heel of the knife (the part of the blade that is closest to the handle), all secured with adhesive tape. Make sure the tip of the knife is secured against the closed part of the knife guard.

We can only accept knives that fit our special knife envelopes. The knife envelopes guarantees secure delivery of the knives and is therefore essential. Knives longer than 16 inch will not have fit the envelope, neither swords.

We sharpen most kitchen knives, scissors and outdoor knives. There are some blades we do not sharpen such as daggers, switch blades or power tool blades. A more detailed list below. We will not only sharpen the below knives, but repair chipped and bend blades as well. 

We sharpen

• Kitchen knives of all types such as chef knives, paring knives or steak knives, in all types of steel and in ceramic, this includes serrated knives such as bread knives as well as larger knives such as meat cleavers
  
• Outdoor and hobby knives such as pocket knives Swiss army knives, hunting and fishing knives (we charge per blade)
  
• All major brands expensive or reasonable such as Wusthof, Victorinox, Cuisinart, Buck, etc
  
• Most types of scissors with a straight edge to the cutting surface such as sewing scissors and kitchen scissors.
  

We do not sharpen

• Straight razors and hair-cutting shears or scissors.
  
• Micro serrated blades of any type, micro serration are tiny square indentations along the edge of the blade. These square indentations will make the edge look and feel rough rather than polish as is the case with a normal blade or even normal serration. 
  
• Swords and other blades longer than 15 inch.
  
• Meat slicer, lawn mower and other blades found in power tools and without handle.
  
• Mandolin or vegetable peeler blades and other blades found in kitchen tools and without handle.
  
• Pinking shears and other shears or scissors without straight edge cutting surfaces.
  
• Wavy blades as found in some decorative or ceremonial knives and swords
  
• Daggers or switch blades and other knives with an edge on both sides of the blade.

If you are unsure about your knives, please get in touch contact@knifeaid.com

• Easiest way to ship your envelope is to use your own mailbox. 
• If your mailbox doesn't take your envelope you can drop it in the nearest USPS mailbox. 
• Drop it off at the USPS post office. Our shipment is prepaid and any additional charges will automatically be billed to our account. 

Definitely! Cheap knives are often made of good quality steel. What makes them cheap to produce is that they were originally sharpened by a robot, which will never get the results a knife smith can achieve. Popular brands such as KitchenAid, Cuisinart, Chicago Cutlery, and Calphalon are absolutely worth sharpenig and will come back to you sharper than they were when new.  

We sharpen most kitchen knives such as Chef knives, pairing knives, meat cleavers, bread knives, etc. We sharpen all types of steel as well as ceramic knives. We also sharpen outdoor knives such as Swiss army knives, folding knives, hunting and fishing knives. We work with all major knife brands and store brands.

We do not sharpen micros serrated knives, swords, daggers and blades for power tool such as meat slicers and lawn mowers. 

You can finds out more details about what we sharpen on this page.

If you are unsure about your knives, please get in touch on contact@knifeaid.com

Of course! Our specialized knifesmith will create a new tip, shortening the blade as little as possible. We charge $5 for all blade repairs and will contact you fore approval before we start the repair. 

Absolutely. If the tip of the blade is extremely bent, we might have to cut a new tip. Extremely bent blades might never go back to being 100% straight after sharpening, but they will be fully usable again. The repair of extreme bends might result in slight hammer marks on the blade. If then bent to your knife is excessive we may have to charge you an additional $5 for the knife smith work involved in straightening the blade, we will get in touch before we straighten your knife, if that is the case.

No! No two knives are identical. Our knifesmiths will determine to which angle your knife’s blade has to be sharpened. Bevel angles can range from 10 to 30 degrees. Most kitchen knives have an angle between 17 and 22 degrees. Depending on material of the blade (different metals e.g. Damascus, carbon steel, stainless steel or ceramic), the sharpening - and if necessary grinding process - will be performed on different machines using varying grit belts or wheels. Even the final stropping or polishing will be done according to the type of knife and blade. Don't worry, our knifesmiths know what is necessary to achieve the best result, you will find more details on the sharpening process on this page.

Yes! We can sharpen asymmetrical edges such as 90/10, 80/20, if your knife was designed with such an edge or if you ask us to do so. 

We do not sharpen any pure single bevelled knives  i.e. 100/0. 

Our experience is that it is best to reduce the bolster to be at least in line with the blade of your knife. This ensures that the whole length of the blade will be in contact with what you are cutting. As smaller bolster will also makes it easier to hone your knife at home before your next professional sharpening. If you for some reason do not want us to reduce the size of your bolster, please let us know before you send your knives to us. 

Unfortunately, we can’t. We specialize in knife sharpening only. 

That depends to the largest extend on the steel of your blade and the type and amount of use. 

On average a kitchen knife with normal use needs to be sharpened once or twice a year. A clear sign of your knife needing professional sharpening is that your honing steel or slide through sharpener at home only have limited effect and that for example slicing a tomato becomes tricky. Your knives should cut easily and smoothly through a tomato or chicken filet without force and without any compressing or shredding of the produce.

Luckily our customers are usually very happy with the quality of our sharpening. If you should for some reason not be happy we will of course resharpen your knives for free!