✔️ Trusted by culinary experts and professional chefs
✔️ Precision sharpening with exact angles for a high-performance edge
✔️ No risk of overheating – only premium whetstones and water-cooled systems (no belt sanders or grinders)
✔️ Expert hand-finishing up to 10,000 grit for a smooth, razor-sharp edge
✔️ Efficient turnaround without sacrificing quality

🔹 Standard Western Kitchen Knives (e.g., mass-produced) – $15
🔹 Japanese Factory-Made Knives (e.g., Shun, Tojiro, Global) – $20
🔹 Japanese Hand-Forged Knives (e.g., Aogami, Shirogami) – $30
🔹 Single Bevel Japanese Knives (e.g., Yanagiba, Deba, Usuba) – $35

Additional services:

Happy to discuss before work is commenced (e.g., chip repair, rust removal, major restoration, thinning, reprofiling, rehandle, etc.)

1️⃣ Contact via text, call, or email to arrange a 24/7 drop-off.

2️⃣ Knives are inspected and a plan is discussed if needed.

3️⃣ Client is notified when knives are ready for pick-up (24/7).

4️⃣ Payment via cash or e-transfer.

📍 In Toronto: Secured Drop-Off 24/7

✈️ Outside Toronto: Contact for mail-in service

💬 Text/ Call/ Email to arrange

📱 Mobile: (437) 986-8686

📧 Email: William@SDSK.ca

📍 Address: 183 Chambers Ave, Toronto

Here’s a video with visual instructions how to wrap your knives. My advice? Do what you’re comfortable with, I handle sharp edges daily so it wouldn’t bother me if you use a grocery bag (in fact, most people do!). I’ll wrap your knives carefully when you pick up.

Cash or E-transfer works, whichever is convenient for you. Credit card payment will be available in the near future

At SDSK, every knife is hand-sharpened at its ideal angle using premium whetstones and a water-cooled system to prevent heat damage. The process progresses through 220, 600, 1000, 2000, 3000, 4000, 5000, 8000, and 10,000+ grit for a razor-sharp finish. No grinders or belt sanders—just precision. Each knife is then polished on a Japanese finishing stone and honed on a leather strop for an exceptional, mirror-finished edge.

If your knife struggles to cut paper, it’s officially a butter knife. When cutting feels like a workout or your veggies squish instead of slice, it’s time to call in the sharpening squad!

Cheap knives often come with good steel, but factory sharpening can fall short. With professional care, they can go from “meh” to magnificent.

Another option is to look at my list of restored high quality Japanese at very affordable price points.

Knife Care Blog - Authored by Will when he’s not sharpening.

Or you could reach out to ask your question!

Special occasions that put a smile on my face

💙 A couple sharpened father-in-law’s knives as birthday gift for the gentleman
💙 A client restored a knife he inherited from his grandpa (who was a butcher).
💙 A client bought a vintage Japanese knife for her husband for their 25 year anniversary
💙 Sharpened a chef’s knives for their first Michelin Star