This message is mainly intended for my brothers and sisters in the culinary profession, but I suppose anyone needing care for their knives would benefit…

After recently purchasing a handmade Misono chef’s knife (a gyutou), I was heartbroken when it slipped out of my knife-roll and fell to the floor, landing point-down, at which point the KnifeSafe in which I stored the knife sprang open so the point of the blade absorbed the impact (good job, KnifeSafe).

The very tip of the blade broke off, and there was a significant bend to the left at the tip (especially bad since I am right-handed), rendering the blade useless, or so I feared. I decided to pursue getting the knife repaired.

I was led to A&R Grinding (by Paul down at Restaurant Equipment Outlet), so I called A&R. A&R never called me back (good job, guys). When I mentioned my knife woes to my brother-in-law, he recommended a place he’d seen “down on Monmouth” in Newport Kentucky. Armed only with vague directions, no name of the store, and high hopes, I set off. I found it without problem (even found a close parking space), and stopped in to speak with Kendall.

He took my knife and provided excellent “bedside manner” – complimenting the quality of the knife & the blade – and offering assurances that he’d be able to fix the bend.

We discussed how he’d undertake the task. His first response was to say he’d try to tap it out, but upon further consideration decided that the best course of action would be to grind it a bit. Japanese steel is different than Western steel and may not accept tapping as well as grinding.

Because the edge on my knife is a specific (unusual) angle, I was nervous about grinding. Kendall reassured me that he’d be grinding from the TOP (non-blade side) of the knife, so the cutting edge would not be touched at all.

I left the knife with Kendall and went to Dixie Chili for lunch. I hereby declare that Dixie Chili is the best food to eat while waiting for your knives to be sharpened or repaired.

After lunch, I went back to the store to pick up my knife and I was amazed at the result. He’d ground the top of the knife down to re-sculpt the tip of the knife, and it looked nearly perfect. A small adjustment, and I was all set.

The total cost? $2.00. Yes. $2.00. When I expressed amazement at that price, Kendall said, “Well, I charge $2.00 to sharpen a blade. What I did to your knife was pretty much like sharpening it, except on the top. I figure $2.00 is fair.”.

Cecil Clark Cutlery Company (alternately known as BladeMatrix), and (strangely) showing a link to Queen Cutlery Company in Google results) is located at:

833 Monmouth Street
Newport, KY  41071-1820
859-291-2541

If you stop in, please tell Kendall I sent you!