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Why Pay A Pro For A Knife Sharpening Service?

Do you think of the old school gentleman who used to occasionally drive through the neighborhood ringing his bell and using a stone grinding wheel to hone everything from paring knives to hedge clippers?

Apart from the convenience of house calls and not to mention the old world charm, how long did it take for you to realise that your 9 inch chefs knife had become a 7 inch paring knife?  I think it's time we all got serious about knife sharpening, don't you?

But First Some Basics

When it comes to keeping your knives sharp, it's important to understand the difference between honing and sharpening.  Honing, which is what you're doing when you're practicing your best "It's Christmas time & you're about to starting carving mums roast pork" - style swipes with your knife steel, doesn't actually sharpen the knife. Instead, it straightens out the edge and smooths any microscopic burrs.

It will make your knife feel sharper (ie. easier to cut with) and also extend the time you can go between true sharpenings.  So it's a good idea to give your blades a few passes over the steel every time you use them.

But a sharpening steel doesn't actually remove much metal (if any at all) from your blade.  That's where sharpening comes in.  This process involves shaving off metal to create a super fine, like new edge.  And if something catastrophic happens to your knife, like deep nicks or a broken point, it's likely the old edge will have to be ground off completely and a new edge created in the undamaged metal.

Turning up your edges with a sharpening steel is like brushing your teeth, having your knives sharpened is like going to the dentist.  And you wouldn't want to drill your own cavities, would you?

Why You Should Pay A Pro

It's not impossible to get good results at home. If you have steady hands and a good eye for angles you can probably learn to restore your knifes' edges to nearly new.  But there are plenty of reasons it makes sense to put your knives in the hands of a professional.

First, a professional can assess the bevel, or angle, of your edge and recreate it precisely.  In general, Japanese knives a 15-degree bevel, while European and American knives have a 20-degree bevel, but this can vary from brand to brand and even knife to knife within a product line.

Professionals will also ensure that no more metal than necessary is removed during the sharpening process, prolonging your knifes life and silhouette.

And the whetstones used in a professional setting a kept wet while they do their work, which prevents the blade from overheating.  This is especially important because getting a blade too hot can destroy the metal's temper, making it brittle and vulnerable to breakage.

How Often Should You Get Your Knives Sharpened?

If you use your knives heavily, you may need to have them sharpened every three months or more, for moderate use, every 6-12 months is probably sufficient.  A good suggestion is that you should have your knives sharpened every 300 meals, a benchmark you'll reach more quickly if you are cooking for four on a regular basis than it you cook for one or two.

And remember, even if you end up having to ship them off for a spa treatment, being parted with your knives for a few days is a small sacrifice to make for the genuine pleasure you will derive from a rejuvenated edge - and a good excuse to treat yourself to a backup blade!

Next In-Store Professional Sharpening

Dave from To The Point Sharpening is scheduled to be in store on Wednesday 18th April.  Drop your knives off anytime prior to this date or on the morning of and we will call you when they are ready.

The next scheduled date will be published on our Facebook and Instagram pages, as well as on the home page of our website.  Feel free to give us a call if you have any questions!

The cost for each knife will start of $8 per knife.  Please note this a cash only service and payment is required at the time of pick up.

Call us to get the best deal!
1300 136 086