Knife sharpening,Sydney.

Sydney is Australia's largest city with over 5 million residents. The dense inner-city suburbs support a thriving grooming and barbering industry, while western Sydney's growing population continues to drive demand for professional services. For Sydney cooks and chefs, the question isn't whether the knives need sharpening (every kitchen knife in regular use does, eventually). It's whether to drive across town to a local sharpener with a flat wheel, or post the knives in to a workshop that uses the right tools for each blade.

We sharpen on Japanese whetstones at the original edge angle of each knife. Western chef knives at 18-22 degrees per side. Japanese gyutos and santokus at 12-15 degrees per side. Single-bevel yanagiba and deba preserved as designed. No flat-wheel shortcuts, no overheating, no aggressive metal removal. Total turnaround is 7 to 11 business days.

Postage from Sydney. Sydney customers post to our Gunning workshop with Australia Post. Total turnaround is 7 to 11 business days from posting. For orders over $200 we cover Express Post on the return leg. Most Sydney restaurant kitchens batch a full block of knives at a time and comfortably clear that threshold, so they never pay return postage.

Climate notes for Sydney kitchens. Sydney's moderate humidity means clipper blades should be oiled regularly but won't rust as quickly as in tropical climates. Store blades in a dry location and clean after each use.