About us
Stones, strops and a sharpening bench
A small shop for whetstones and knife care, with a hand-sharpening service. Here is who we are and how we work.
Our story
A small bench for stones and edges
We started sharpening knives for friends on a kitchen table. The questions were always the same: which grit, which angle, how often. So we built a shop around the answers.
We sell water stones, strops and the few tools that help, and we sharpen knives by hand for people who would rather post them to us.
- Plain advice on grit and angle
- Stones we use on our own bench (sample)
- Honest about what each stone can and cannot do
The bench team (sample text)
On the bench
Every service knife is sharpened by hand
No grinding wheels for service knives: each one goes through the stones, is stropped and tested before it goes back in the box.
- Angle noted for every knife (sample)
- Chips and tips repaired on request
- Packed with blade guards
Sharpening steps
Six steps on a water stone
The same routine works on every grit. Take your time; steady strokes matter more than speed.
01
Soak or splash
Soak a soaking stone until the bubbles stop; splash-and-go stones only need water on top.
02
Set the angle
Use an angle guide clip or a coin under the spine until the angle feels natural.
03
Raise a burr
Work one side until you feel a light burr along the whole opposite edge.
04
Switch sides
Repeat on the other side, then move to the next finer grit.
05
Strop the edge
Pull the edge backwards over the strop, spine first, a few times per side.
06
Test and clean
Test on paper or a tomato, rinse the stone and let everything dry.
Safety note (placeholder): your shop’s safety advice for sharpening goes here.
Drop-off
Visit the bench
Prefer to hand your knives over? Drop them at the bench and collect them a few days later (sample service).
Bench: 11 Grindle Yard, Northwick
Sample address · (555) 014-7392
Tuesday–Friday
10:00–18:00
Saturday
10:00–14:00
Sunday–Monday
Closed