Knife sharpening on a whetstone
The types of knives we sharpen
Stay Sharp sharpens all kitchen blades, whether purchased in-store or elsewhere. Japanese double-bevel knives — Gyuto, Santoku, Nakiri, Bunka, Petty — and Western knives of all sizes: all are accepted. Single-bevel blades (Deba, Yanagiba, Usuba) require a prior assessment and are subject to a separate rate due to the technical nature of their geometry. Serrated blades are accepted upon request. Scissors and straight razors are not part of the service.
How to drop off your knives — in-store or by mail
In-store, no appointment necessary, seven days a week at both Stay Sharp locations — Montreal (Plateau-Mont-Royal) and Quebec City. The knife is dropped off at the counter, assessed on-site, and a notification is sent when it is ready. By mail: wrap each knife individually, with the blade protected, then select the postal service on the Stay Sharp website before shipping. Return shipping is included. This option is designed for customers across Canada, outside these two cities.
What sets Stay Sharp sharpening apart from other services
At Stay Sharp, sharpening is done exclusively on water stones—using at least three different grits per knife. The team is led by Olivier Caza-Berthelet, founder of Stay Sharp and a chef with fourteen years of experience in the restaurant industry. If the edge is not up to standard, the knife is reworked at no additional cost. The service covers hard Japanese steels (Aogami, Shirogami, SG2), the asymmetrical angles characteristic of Japanese knives, and single-bevel blades that few general sharpening services accept to sharpen.
Sharpening stones and accessories available in-store
Stay Sharp offers a selection of Japanese water stones for sharpening at home. A #1000 grit is suitable for the routine maintenance of a blade in good condition. A grit between #3000 and #4000 produces a finer edge on hard steels. A stropping leather maintains the edge between sessions on the stones—it is for honing, not a replacement for a water stone. Sharpening classes are available in-store to learn how to sharpen your knives under the supervision of an expert.
Frequently Asked Questions
How much does it cost to have a knife sharpened at Stay Sharp?
Can I have knives sharpened that I didn't buy from Stay Sharp?
Yes. Stay Sharp accepts all kitchen blades, whether they were purchased in-store or elsewhere. Both Japanese and Western knives are welcome. The service is open to home cooks and professional chefs alike. Scissors, straight razors, and gardening tools are not accepted. Serrated blades are sharpened upon request.
What is the difference between sharpening and honing?
Sharpening on a whetstone recreates the edge by removing material in a controlled manner, grain by grain. Honing — on a leather strop or fine ceramic — straightens an existing edge without removing significant material. For Japanese knives, a steel sheath is not recommended; prefer leather or fine ceramic. A knife that crushes rather than cuts needs sharpening on a whetstone, not just honing.
How do I send my knives by mail for sharpening?
Wrap each knife individually, with the blade protected in rigid cardboard or a sheath. Select the postal option on the Stay Sharp website before shipping. Return shipping costs are included in the service fee. A notification is sent as soon as the knives are ready to be shipped. For single-bevel or extra-long blades, a prior assessment is recommended before shipping.
Is it possible to sharpen a damaged or chipped Japanese knife?
Yes. Repairs are part of the service: chips, broken tips, reprofiling, thinning. The in-store assessment is free and requires no appointment; the price depends on the extent of the damage. Stay Sharp accepts knives damaged by previous misuse. Before sending any knife by post for repair, a preliminary assessment in-store or by message is recommended.