Elite Edge Blade Sharpening

5/5
Loading...

1 Review on “Elite Edge Blade Sharpening”

Overall rating
  • Mel

    I have twice used this service and am amazed at the outcome.
    Previously, another sharpening service I used only used a honing rod which results in an edge which does not hold for very long.
    A blunt knife is dangerous. A true test is to cut onions and spring onions. A sharp knife will cut and release very little gas, so no tears or runny nose. A blunt knife squashes and gas is released.

    The first 2 knives I gave Travis are Japanese carbon steel which is harder than Sheffield Steel. The brand is “Global”, which now cost over R3,000 for the chef’s knife. What a pleasure when I got them back. I also handed in a cheap Chinese cleaver which I had used for chopping dog bones.

    I then handed in some cheap Brazilian knives and a large 1 metre handled axe which had chips. Once again I was surprised when they came back. These I use most of the time and they still have a sharp edge after 4 months.

    I wash my knives by hand, dry them and they are all stored on magnetic strips above my cutting board and not in a drawer.

    A great service I rate as excellent.

Leave a Review

Select a rating
Overall

tbd-no-logo

Elite Edge Blade Sharpening Contact Details

Is this your business?