DISCOVER THE JOY OF A SHARP KNIFE IN YOUR KITCHEN

We are The Cutting Edge. Your premier knife, scissor and tool sharpening service in Oliver, British Columbia, Canada.

SCHEDULE A SHARPENING TODAY

SHARP KNIVES ARE SAFER

SHARP KNIVES REDUCE KITCHEN PREP TIME

SHARP KNIVES RETAIN MORE NUTRIENTS THAN DULL ONES

HAVE DULL KNIVES & SCISSORS?

SCHEDULE A SHARPENING TODAY

SHARPENING MADE EASY

We offer convenient pick-up and delivery straight to your door.

QUALITY IS OUR TOP PRIORITY

WE DELIVER RESULTS WITH RELIABILITY

EXPERTS AT EFFICIENCY

Sharpening services for chefs, gardeners and more!

Learn more about our suite of sharpening services — all done by hand and honed to a razor's edge

"Rick got my Ka-Bar utility knife so sharp that I could shave the hairs off my arm with it. He was also an overall awesome guy to deal with, very fast to respond, prompt and friendly pick up and drop off service, will absolutely be looking to him for sharpening services in the future."

Looking sharp on Insta

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We're experts at making these knives cut like butter, but whether your knives are fancy or inexpensive, all knives benefit from some professional TLC.

a sharp knife resting on a cutting board

Frequently Asked Questions

How Often Should I Sharpen My Knife?

That depends on a number of factors. How often the knife is used, how you use it and what type of surface you are cutting on. If you are fighting to cut through a tomato or can't cut through the skin of a green pepper easily, those are indications that it's time to have them sharpened.

We recommend sharpening your knives at least once or twice a year, but if they feel dull just remember, a sharp knife is always safer to use than a dull one. Give us a call at The Cutting Edge we'd love to sharpen your knives.

How do I care for and maintain my sharpened knives?

Keep your knife dry and clean

Hand wash your knives in warm soapy water. Do not use abrasive sponges

Never put your knives in the sink to wash later or use a dishwasher. Both will damage and dull your blades

Never use a pull through knife sharpener. They give you a sense of a sharp edge but what they really do is remove metal from the side of the edge of your blade, damaging your knife and speedily sending your blade to dullsville.

Dry your knives completely and store them so that they will not bang into each other, never store them loosely in a drawer

To maintain your edge longer you can use a steel. Keep in mind that most steel's do not sharpen a knife. Through normal use (and improper use) in time your knife's edge will roll over. A steel is used to realign your edge giving you back that nice cutting performance. When you find that the steel is no longer giving you that nice cutting edge, then it's time to call The Cutting Edge.

If your knives are carbon steel, finish by applying a small amount of neutral oil to the blade, be careful you do not cut yourself. Wipe off any excess oil and put away. This will help protect your knife from corrosion