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If you are shipping your knives to us, we almost always turn orders around within 24 hours, weekends and holidays excluded. 




Any sharpener who answers this question knows naught of what they speak (Finally. I knew someday I would get a chance to use the word “naught” in a sentence).


There are four factors that determine the answer to this question:


  1. The quality of the knife blade.

  2. How the knife is used.

  3. How the edge is maintained by the user

  4. How the knife was sharpened.


Without knowing the answer to all of the above questions, there is no way to predict how long the edge will last. ANYBODY who tells you different should not EVER be allowed to touch your knives.




If you use this knife then it should be sharpened and maintained as with any other knife.




I’ll start by suggesting what knife NOT to buy.


  1. Don’t buy knives from an infomercial or pitchman. Most of these knives are designed much more to make the sellers money rather than to make your kitchen work easier.

  2. If a sales person tells you a knife will never need sharpening… run away. ALL KNIVES need sharpening from time to time. If ANYONE tells you a knife will never need sharpening, either they don’t know anything at all about knives, or their wallet is more important to them than your needs, or perhaps both!

  3. In fact, here are two examples from opposite ends of the knife spectrum as to what can happen when you, the consumer, buy one of these types of knives: ten or fifteen years ago, a world class well respected knife maker decided to apply a titanium coating to some of their knives.  These very expensive knives were often represented as knives that would never need sharpening. Although the edge on these knives did last somewhat longer, they did still get dull, and here’s the real downside: the only way the blade could be sharpened was first to REMOVE the titanium coating. The worse news is that most professional sharpeners could not remove the coating without damaging the blade, and if they could remove the coating, most would charge extra because the coating was so hard that it ate up equipment in the removal process.

  4. From the opposite end of the knife world is the “infomercial” type knife. These almost always have some type of a fancy looking serrated edge, and, they are almost always very thin and very   flexible. There’s nothing wrong with a proper serrated edge, and there’s nothing wrong with a SOMEWHAT FLEXIBLE blade… but… when the flexibility is caused by a very thin blade, it is not good because there’s not enough metal to allow re-sharpening… even if the serrations are conventional… and if they are “TV star” serrations, they can’t be sharpened at all. They can ONLY be thinned further to improve cutting. And if the blade is really thin to start…? Well I hope you get the idea.

  5. Don’t buy cutlery for your kitchen from a business that doesn’t specialize in kitchen products.

  6. Don’t buy knives without holding them for several minutes to be certain they are comfortable in your hand, and if the store will let you actually slice some celery or filet a hog, so much the better. I’ve seen many customers who have purchased expensive knives they never use because the knives just don’t feel good in their hand.

  7. Buy good or excellent quality knives if you can. Quality knives will last your entire life, and a cheap knife will make you wish you were dead. Fast!

  8. Don’t be in a hurry to buy that really great knife set that only costs a million dollars. The average home cook almost never uses more than 3 knives. The three most popular types of knives are Paring, Chefs, and Santoku. Please don’t misunderstand, there’s nothing wrong with buying a full set, just make this investment when you are certain you will use most of them from time to time. The other times to buy a full set are as a wedding gift, or if you are a spouse in really hot water.

  9. Be diligent when knife shopping. Don’t just buy a knife because a salesperson says it is a good knife, or because it is on sale. Both these statements could be true, but do some homework. Start with some knowledge of what brands are of decent quality, but also remember that almost all kitchen cutlery makers produce three or more levels of quality, and this is spelled… price point.


Here are a few suggested don’ts:


  • Don’t buy Ceramic Knives. There are some good to excellent ceramic knives out there, but there is only a relative handful of sharpeners in the U.S. who can sharpen ceramic blades (yes ceramic knives still get dull), so unless you are willing to wait for your knives to come back from Germany or such, you’ll be much happier with quality steel knives. The other problem with ceramic knives is that when ceramic knives were becoming the fashion, a lot of REALLY CHEAP ceramic knives hit the market, and it is really hard (if not impossible) to tell the difference.

  • Don’t buy knives from a store that sharpens knives for free or sometimes for a very small fee. Their interest IS NOT in servicing your edges correctly… they DO NOT know how… their interests lie in getting you back in the store so you can buy something else, probably the electric sharpener they use on your knives which in almost all cases does more damage than good.

  • Don’t buy kitchen cutlery from a store that has more pocket & hunting knives than kitchen knives. In most cases they started out with outdoor knives and added a few kitchen knives to fill wall space. They may know lots about their specialty, but in most cases they’ll know very little about fine cutlery. AND believe me, there’s a world of difference between outdoors knives and kitchen cutlery.

  • Don’t buy knives from a door to door salesperson, or a pitchman on television or at a home show. Don’t do it! There’s ONLY two things that can come of this: either you will end up with knives that are absolute garbage, or, you will end up paying very high prices for knives that are average quality at best.

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