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Kitchen knife sharpening

25


25 per unit

I hand sharpen kitchen knives.

I use a collection of water stones, oil stones, and finishing paper depending on the type of knife.

Japanese or higher quality knives may cost a little more, as harder steel takes longer to sharpen and wear stones quicker.

Training & Qualifications


Red Seal Chef that has been sharpening my own, and family, knives for 10+ years

Trading Preference: I prefer exchanging services

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Join the TribeStart with 50 after offering a service.