If you’d like to find out more about sharpening your own knives read on ...
- Knife sharpening service >>
- Knife sharpening price list >>
- Postal service >>
- Knife sharpening locations >>
- Testimonials >>
- Knife brands we sharpen >>
Chef's Armoury use professional knife sharpening techniques garnered from the knifemaking districts of Japan. Our traditional Japanese sharpening skills are unrivalled in Australia.
Leigh Hudson - Chef's Armoury Founder is the first non-Japanese to be certified in knife sharpening and repair by top knifehouses in Sakai and Seki. And his skills have been passed down to his staff after many months of training.
For Sydney and Melbourne residents we offer an in store knife sharpening service for Japanese kitchen knives. Turnaround time is usually 24 - 48 hours. Although we strive to get your knives out the door as soon as possible waiting time will depend on the backlog of orders.
We also offer a postal service Australia-wide.
Most knife sharpeners use machinery that overheats the blade causing knives to lose their hardness. This turns your $300 knife into a $20 knife. At Chef's Armoury we understand the importance of keeping the blade cool using specialised water-cooled rotary stones.
All knives are then hand finished on several grades of Japanese sharpening stones using traditional knife sharpening techniques from the knife making districts of Japan. Only the minimum amount of metal is removed from your knife, guaranteeing a longer life.
Professional Knife Repairs
At Chef's Armoury we are highly skilled at all types of blade repairs. Broken tips, chipped blades, removal of rust are all problems that can easily be fixed.
We can reshape your blade and restore its original aesthetic. Depending on the original damage, in most cases the knives will exceed the original cutting ability.
Our specialty is Kataba style blades such as Yanagiba, Deba and Usuba. We can repair, reshape and de-rust.
How often should I have my knives sharpened?
Depends heavily on the manufacture of the knife, how you use it and how well you look after it. The short answer is we see the majority of our home users every 6 months for a tune up, and more often if you are attuned to a particularly sharp edge.
Blunt knives are not safe to use and slip easily on even the softest materials. If your knives can't slice through a tomato easily then you need to get them sharpened.
Knife Sharpening Price List
KNIFE SHARPENING PRICES
|Small knife||up to 10cm (blade length)||AUD$9.00|
|Medium knife||10 < 16cm (blade length)||AUD$12.00|
|Long knife||16 < 25cm (blade length)||AUD$16.00|
|Extra long knife||over 25cm (blade length)||
|Special bevels||single bevel, convex hamaguri bevel, multi bevel||POA|
|Reshape bevel||from $11.00|
|Repair broken tip||from $15.00|
|Repair blade chip||from $15.00|
|Single edged knives||Deba, usuba, yanagiba etc||POA. Starting from $29 AUD.|
Knife Brands We Sharpen
- Traditional singled edged knives made in Japan - yanagiba, deba, usuba, kiritsuke, sakimaru tako etc
- Regular western style Japanese knives made in Japan - petty, santoku, gyuto, chef knives, sujihiki etc
- We only service Japanese kitchen knives - no outdoor, hunting or non-Japanese blades will be sharpened.
- For single bevels Eg. yanagiba, usuba, deba, takobiki etc, we service kasumi and honyaki knives. We do not service any "stamped" process single bevel knives. Because of the way stamped single bevel knives are manufactured it would take several hours to sharpen and would cost more than the cost of the knife.
Knife Brands We Sharpen
We sharpen Japanese knife brands including Global Knives, Shun Knives, Mcusta Zanmai Knives, Nenox, Nenohi, Kanetsune, Konosuke Sakai, Kaiden knives, Keijiro Doi, Takamura, Saji, Kasumi Knives, MAC, Masahiro, Tojiro, Aritsugu, Ice Bear, Tamahagane, Sakai Takayuki, Ran, Hattori, Masamoto, Sugimoto etc...
BRENT SAVAGE, BENTLEY RESTAURANT, EXECUTIVE CHEF
"Chef's Armoury are the only ones I can trust with my knives! Their passion, skill and attention to detail when sharpening is unsurpassed."
JOACHIM BORENIUS, PEI MODERN, HEAD CHEF
"The quality of the Armoury's knives and sharpening skills leaves me to focus on my cooking, knowing my tools are always razor sharp."
FIONA ZIELINSKI, SIMON JOHNSON
"I always get my knives sharpened at Chef's Armoury. They know knives. Knives are always returned with a good edge that lasts because they do a thorough job. I recommend them to all my cooking class students at Simon Johnson and friends."
JARED INGERSOLL, FOOD FOR THE PEOPLE, CONSULTANT CHEF
"I have no problem whatsoever handing my knives over to the guys at Chef's Armoury. They take pride in their craft as they should for they do an excellent job."
MONTY KOLUDROVIC, ICEBERGS, EXECUTIVE CHEF
"Chef's Armoury and their knife sharpening service is something that Sydney has needed for a long time ... I recommend for all people with serious knives to go nowhere else."
SIMON VAN TWILLERT, HUNTER & BARREL, HEAD CHEF
"It the best, simple as that ... hand done ... good care is taken to look after your tools."
LYALL H, RETIRED HOME COOK
"Before discovering their knife sharpening service I had tried nearly every other knife sharpening service and gadget available. Well I can say nothing compares to Chef's Armoury - trust me. The knives are the best I have ever seen and the sharpness is fantastic. I use the knife sharpening service regularly as it is quick – efficient and done by experts and at a minimal cost."
BARBARA, HOME COOK
"I am a passionate home cook who takes pride in buying the best cooking tools and produce available. After investing in my knives, maintaining them has been very important to me, so when it comes time to get them sharpened, the guys at Chef's Armoury are the only ones that I trust. They have always been meticulous with the quality of their service and after each sharpening my knives are as good as new. Just a word of warning - these guys have the best quality Japanese kitchen tools and equipment available in Sydney, so be prepared to walk out with a new range of kitchen essentials."