Steel we will touch
Sharpening
We sharpen two things, and we re-season carbon pans. We do not sharpen knives. Do not leave a knife roll on the stool.
A carbon bench scraper gets drawn on a fine stone until a small burr comes up. We ease the burr so the edge cuts butter and dough and does not catch your thumb. The stainless scraper stays blunt. We will not pretend to put a keen edge on it. It already does its job, and a rinse does not ruin it if you dry it.
If you want the carbon edge meaner than our default, say so when you drop it off. Default is keen enough for a board, not a razor. Test it on butter, not on a finger. The note on cold boards is a bench scraper on a cold board.
A carbon skillet with a folded lip, from a drop onto the concrete or the stove corner, can be eased. We do not grind the cooking face. We do not turn a skillet into a blade. If the pan is cracked, we hand it back and we do not charge you for the look.
Re-seasoning is one oven cycle with grapeseed oil, the same thin coat we put on a new pan from the carbon shelf. Sticky black crust that does not wipe off stays your problem. We will say so at the counter before the oven goes on. We do not take nonstick, and we do not take a coated sheet.
Same day means the tool is in our hands before noon on an open day. After noon, pick up the next day we are open. Sunday and Monday do not count. Put a name and a phone number on the tag. We throw the tag out when you pick up. We do not ship a fresh edge.
- Carbon scraper edge$8Fine stone, a small burr, then eased.
- Folded skillet lip$12A drop-fold only. Not a new cooking face.
- Re-season a carbon pan$18One oven cycle. Grapeseed oil. A thin coat.
- Stainless bench scraper$12About 6 by 4 inches. Rolled top. The edge stays blunt.
- Carbon bench scraper$18Thinner. Takes an edge. Rusts if it stays wet.
Service fees are paid when you pick up, even if you decide you wanted the scraper duller. New scrapers on the list above are separate from the fee.