Bring your knives to the counter and we will put a real edge back on them. $6 a knife, whatever the size. We sharpen in house, on the same block we have been on since 1977. No mailing knives away, no subscription, no minimum.
What it costs
$6 per knife, flat. A little paring knife and a 10 inch chef's knife cost the same. No pricing by the inch, no surcharge for a long blade, no minimum number of knives. One knife is fine.
How it works
- Drop your knives off any day we are open. No appointment, no calling ahead.
- We take your name and number so we can reach you.
- We sharpen on Fridays, in house, by our own staff.
- Pick them up Friday after 4pm.
The cutoff is Thursday, end of day. Anything dropped off by close on Thursday is ready that Friday after 4pm. Anything later goes into the following week's batch, so a knife left on a Friday afternoon comes back the next Friday.
What we sharpen
- Straight-edge kitchen knives. Chef's knives, paring knives, santoku, utility, boning, carving, cleavers. The everyday knives that live in a kitchen drawer and have gone dull.
- Scissors and kitchen shears that come apart. If the two halves separate, we can sharpen them. Riveted scissors that do not pull apart, we cannot.
What we do not sharpen
- Serrated blades. Bread knives and serrated steak knives need a different setup than the one we run, and doing them badly is worse than not doing them.
- Japanese single-bevel knives. Yanagiba, deba and usuba are ground on one side only. A double-bevel setup will ruin them, so we would rather send you to a specialist than take your money.
Not sure which kind you have? Bring it in and ask, or call us at (718) 788-4213.
Why bother
A dull knife is the one that hurts you. It slides off a tomato skin instead of biting into it, so you push harder, and it slips. A sharp knife goes where you put it. Most home knives have never been sharpened once, only run through a pull-through gadget that grinds metal away without setting an edge.
Twice a year is plenty for most kitchens. If you cook every day, three or four times a year is closer to right.
Find Us
You'll find us at 194 7th Avenue, Brooklyn, NY 11215, in the heart of Park Slope.
Store hours
Sunday–Thursday: 10am–6pm
Friday & Saturday: 10am–7pm
Phone: (718) 788-4213
Email: sales@tarzian-west.com
FAQs
How much does knife sharpening cost in Brooklyn?
At Tarzian West it is $6 per knife, flat, whatever the size. Most services in the city charge by blade length, which works out to roughly $18 for a standard 8 inch chef's knife.
How long does knife sharpening take?
We sharpen once a week, on Fridays. Drop your knives off by end of day Thursday and they are ready that Friday after 4pm. Anything dropped off later is ready the following Friday.
Do you sharpen serrated or bread knives?
No. Serrated blades need a different setup than the one we run, so we do not take them.
Do you sharpen scissors?
Yes, if they come apart. Kitchen shears and scissors whose halves separate we can sharpen. Riveted scissors that do not pull apart we cannot.
Do I need an appointment?
No. Drop off any day we are open, during store hours.
Do I have to have bought the knife from you?
No. Bring in whatever you own, from wherever it came.
Is there a minimum number of knives?
No. One knife is fine, and so is a whole block.
Who does the sharpening?
Our own staff, in the shop. Your knives do not leave the building.