Where is the dropoff/pickup location and what are the opening hours?

I will let you know the address once we have decided upon a collection/dropoff date and time which suits us both. There is no brick and mortar store; I do this as a hobby out of my house so please do not show up without prior confirmation of an appointment.

Should I carry my knives in a container or a bag?

Absolutely. Please do not haphazardly wander around the neighbourhood with an exposed blade. Ideally, you'd snugly wrap the blades in a towel first, then place them in a plastic/paper bag. If you're a chef, you'd probably have a knife bag or blade guard, so use that.

What tools do I sharpen with?

Refer to this page for more information.

I got my knives sharpened recently by you, but it's already gone dull. What gives?

There are many factors which contribute to the sharpness of a knife: your standard of sharpness; how often you use the knife; knife thickness and geometry; physical properties of the steel of which the knife is forged; and whether the knife was properly heat-treated during manufacturing.
Realise that I only modify the shape or profile of the edge (a tiny part of the blade), not the intrinsic qualities of the material, nor the entire thickness of the knife. I will therefore admit that you do tend to get more value out of bringing more expensive knives to me, rather than cheapo Chinese-made knives from Kmart.

How can I prolong the duration in between sharpenings? How to keep them sharp for as long as possible?

Firstly, use a softer cutting board. Relegate your bamboo cutting boards to the role of a serving platter, and don't chop things on a bare countertop or dinner plate. Another thing you could do is hone your knives with a steel rod periodically. If you have a Japanese-made blade which tends to be more brittle, use a ceramic honing rod instead. Honing realigns the blade edge to make a knife feel sharper, and this helps eke out as much value as possible from a single sharpening session. When honing no longer seems to have an effect, then it's time for a sharpening session again.

Knife recommendations?

I will include an article in the future about knives worth buying and bringing to me for resharpening, but for now, feel free to contact me for a brief discussion on this.

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