I manually sharpen kitchen knives on whetstones, including Japanese steel.
I base the "price" of each blade based on the time I will likely spend, usually 10 to 30 minutes per knife, which will reflect in the Simbi amount or trade value.
No serrated blade,
Training & Qualifications
I have trained in basic knife sharpening and been handling ours as well are our friends for years.
Availability & Preferences
My schedule is rather hectic, but ping me whenever, if I am available, I will happily help