Book on this page and give us some information about your order. We give you an exact quote and collect your knives, service them at our workshop, and bring them back to you when they're done. Businesses get overnight guarantees: collected at closing time, returned before prep starts.

At the moment we service the entire city of Riyadh. In future there will be an option to ship luxury blades to us.

Standard sharpening for the average kitchen knife costs around 35 , but the exact price depends on the knife. Longer blades and knives with more complex geometries naturally cost more; smaller blades with simpler designs, like boning knives, cost less. Pricing also depends on the state of the blade and the type of steel.

Most orders finish within a business day, and orders made early in the morning usually finish the same day. If anything is different, we will let you know before picking the knives up.

Most knives simply need the standard sharpening service. If they've been sharpened many times before, we recommend also adding the blade thinning option to restore proper knife geometry. If you've already sharpened your knife recently, our edge polishing service will keep it razor sharp with practically zero material removal. If you're confused about what services to choose, simply choose standard sharpening and we'll discuss what we recommend when we arrive to pick up the knives.

Yes! However, they usually take longer to sharpen since each serration is handled individually. It's also worth noting that serrated knives don't need to be sharpened as frequently as standard knives.

No, the amount of material needed to expose a fresh edge is very small. We take great care to ensure all knives are handled appropriately, and we sharpen by hand so there is no risk of ruining the steel's temper. Additionally, our edges last, so you don't need to worry about booking too many knife servicings.

These knives are listed in a special category due to the added complexity. Super hard steels like the ones usually found in Japanese knives require special treatment and expertise. Blades with exotic geometries like Yanagiba knives require more time and are notoriously difficult to sharpen properly. Naturally, these knives are priced differently, but you can rest assured that we hold full responsibility for each and every knife we service.

Keep knives off glass, stone and steel surfaces, since those blunt an edge faster than cutting ever does. Use a wooden or plastic board, wash and dry by hand rather than in a dishwasher, and store them where the edges are not knocking against other things.

It depends entirely on use. A home kitchen knife used most days is usually happy once or twice a year. A professional line runs through an edge far faster and often wants monthly attention. The honest answer is to stop guessing and watch the knife: when it starts sliding off a tomato skin instead of biting into it, it is ready.

Yes, and it is worth understanding why. A rod does not sharpen. It straightens an edge that has rolled over microscopically during use, which restores the bite without removing steel. Used regularly it buys months between real sharpenings. Use light pressure and a consistent angle; leaning on it does more harm than not using one at all.

Yes, and they are why the overnight turnaround exists. We collect at closing and return the knives before prep, so a kitchen never stands still waiting on them. Message us and we will work out a schedule that fits your service.

WhatsApp is fastest, and there is a button at the bottom of this page. You can also email us. We answer in Arabic or English, whichever you prefer.