Erina Knife Sharpening

Water-cooled whetstone grinding · Erina · NSW Central Coast

Erina Knife Sharpening

Professional knife sharpening on the Central Coast. Kitchen, chef and work knives are ground on a water-cooled whetstone in a precision machine shop. Drop them at our Erina workshop and pick them up properly sharp.

Method
Water-cooled whetstone
Priced by
Blade length in mm
From
$12 per knife

What we sharpen

Not sure if yours is on the list? Bring it in or call first. If it has an edge, we will tell you straight whether it is worth sharpening.

Kitchen and chef knives

Paring knives through to 250 mm chef knives, stainless or carbon steel.

Japanese knives

Santoku, gyuto and nakiri, sharpened to the finer angle they were made for.

Serrated and bread knives

Each serration touched up so the knife slices again instead of tearing.

Fishing and outdoor knives

Filleting, hunting and pocket knives, ready for the next trip.

Scissors and shears

Kitchen, fabric and garden shears, sharpened and checked for a clean close.

Chips and broken tips

Damaged edges ground back and tips reshaped before the knife is sharpened.

How it works

  1. 01

    Drop off

    Call or email to book a time, then bring your knives to Unit 11 at The Sawmill, wrapped in a tea towel or in their guards.

  2. 02

    We check each blade

    Chips, bent tips and the existing bevel are looked over, and you get a price before any work starts.

  3. 03

    Wet grind and hone

    The bevel is reset at a set angle on a slow-turning, water-cooled whetstone, then the burr is removed and the edge honed.

  4. 04

    Pick up

    We let you know when they are ready to collect.

Pricing

Priced per knife by blade length, measured heel to tip. Repairs are quoted when we see the blade.

Item Blade length Price
Paring and utility knives up to 150 mm $12
Chef, santoku and carving knives 150 to 250 mm $16
Long slicers and cleavers over 250 mm $20
Serrated and bread knives any length $15
Scissors and shears per pair $18
Chip or tip repair add-on +$12
Chef knife with a Damascus-pattern blade and timber handle, sharpened at CNC Bits in Erina

An edge from people who measure for a living

CNC Bits machines custom parts on a DMG Mori DMU 50T 5-axis machining centre. Your knives get the same attention to geometry as the parts we ship Australia-wide.

Wet ground, kept cool

A slow-turning whetstone running in water keeps the edge cool, so the steel holds its hardness.

Consistent angle

One bevel angle held along the whole edge, so the knife cuts evenly from heel to tip.

Minimal steel removed

We take off only what the edge needs, so the blade keeps its shape and lasts longer.

Local and direct

Hand them over at the workshop in Erina and talk to the person doing the work.

Find us in Erina

Erina Knife Sharpening
Unit 11, The Sawmill
90-96 The Entrance Rd
Erina NSW 2250
Drop-off hours
Various, by appointment
Phone
0400 436 404

Handy to Terrigal, Wamberal, Gosford, East Gosford, Green Point, Kincumber and Avoca Beach.

Common questions

How often should knives be sharpened?

For a home kitchen, once or twice a year suits most knives. A honing steel between sharpenings keeps the edge straight for longer.

How should I bring them in?

Blade guards are best. Otherwise roll each knife in a tea towel or newspaper and tape it shut so nothing slides out.