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Expert Knife Sharpening
- Item Number
- 419
- Estimated Value
- 50 USD
- Buy Now Price
- 50 USD
- Quantity Available
- 0
- Sold
- 2 – Purchase History
Item Description
Can all your knives cut a tomato by just dragging over the skin with no pressure?
Mann Chef Edward Cavalcanti will get you there by hand sharpening them on a Japanese waterstone. This centuries-old method is the only method that ensures your knife gets the sharpest possible edge, while minimizing the amount of metal removed. It's also the inverse of how electric sharpeners work, which remove a great deal of metal in return for a mediocre blade.
If you have Japanese single-bevel, chisel-ground blades, then this is THE only way to sharpen your knives.
(Edward lives across the street from Mann, so dropping off your dull knives will also be convenient.)
Item Special Note
Up to five kitchen knives of any size. Sorry, no scissors.
Next day service from mutually-agreed upon appointment date.
Expiration Date: March 1, 2016
Donated By:
Silke & Edward Cavalcanti
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