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We sharpen all knives using a series of traditional Japanese wet-stones and finish them on leather for a razor sharp mirror-polished edge.
Standard Knives - $1.25/inch
Serrated & Single-bevel blades - $2/inch
Cleavers - $15-$25
** Dirty Knives - $10 cleaning fee for all soiled and dirty knives.
REPAIR & RESTORATION WORK
Broken tips, chips, re-edging, and rust removal start at an additional $5 and up, contingent upon the condition and severity of damage.
24-hour turnaround is standard without appointment - it may take more or less time, depending on the job and how many knives we have ahead of you. This is a first come, first serve basis service. We will text you as soon as your knives are ready. Saturday drop-off will be available for Monday pick-up. Appointments are welcomed.
This is not a drop-off-and-wait service.
**If you are driving in from out of town to have knives sharpened, please make an appointment prior to drop-off. We cannot guarantee same-day-service otherwise.
Customers outside of New Orleans are welcomed to ship their knives to us for sharpening service. Turnaround is 2-3 days after we receive the package. ** Please include in the package details on exactly what you would like serviced, return shipping and payment info.
20% discount off regular service prices when you bring 12 or more knives.
Ask us about monthly service contracts available for hotels and restaurants.
At Coutelier, we believe the Japanese style of sharpening proves to be far superior to other methods. Our classes are an introduction into the foundational techniques of Japanese wet-stone sharpening, knife care, and stone maintenance.
We offer classes based on private bookings only for one-on-one sessions, as well for groups up to 6 people. Contact us for a quote on group bookings. Private one-on-one sharpening classes are available for $300. Payment is due in full at time of booking on all classes and is non-refundable if cancelled less than 24 hours before the class. To reserve a spot, please call or email us for more details on booking and availability.
Wash and dry the blade by hand immediately after use. They are not dishwasher safe.
Use a soft sponge to wash the blade. Avoid abrasive dish scrubbers that may can damage the finish of the blade.
Apply a layer of tsubaki/camilla oil to surface of carbon blades to prevent oxidation.
Do not cut through bones. This can chip the blade.
Never use the knife to cut frozen food.
Never twist, cleave or prise the blade.
Always use a wooden or plastic cutting board. Never cut on glass, marble, slate, a plate, china, marble or anything harder than steel. Also avoid bamboo as it is very hard and dulls knives quickly.
Store knives in a way that the blades will not knock into each other (saya covers, magnetic strips).
Use a ceramic honing rod or leather strop for the edge maintenance.
Always sharpen by hand on water stones.