Frequently Asked
Questions

Edgeworx is a professional mobile knife and scissor sharpening service based in Huntington Beach, California. We travel directly to your home, business, or office and sharpen your knives and scissors on-site using professional-grade equipment. You don't need to drop anything off or wait for days — we come to you and return everything sharp before we leave.

Edgeworx serves Huntington Beach, Newport Beach, Seal Beach, Costa Mesa, Fountain Valley, Rossmoor, Westminster (south), Santa Ana (south), and Irvine (west). If you're just outside our listed area, contact us — we may still be able to reach you, especially for larger orders or group visits.

It's simple. Call or email us to schedule a visit. We arrive at your home or business with our fully equipped mobile sharpening unit. You hand us your knives and scissors, we sharpen them on-site, and return them to you razor-sharp — usually within an hour. Payment is due when the job is complete and you're satisfied.

Edgeworx was founded by a Huntington Beach resident with over 50 years of knife sharpening experience. He learned the craft from a master sharpener and spent nearly eight years as a professional butcher honing those skills daily. He now brings that lifetime of expertise directly to your doorstep.

Edgeworx offers professional-grade results backed by a satisfaction guarantee. If you aren't happy with the finished edge, we resharpen your knives before leaving your premises. We also offer measurable proof of sharpness — using a professional sharpness testing instrument and microscope edge photography — so you can see the difference for yourself.

Edgeworx charges based on blade length. Machine sharpening is $2.00 plus $1.00 per inch for most knives. Ceramic knives are $3.00 plus $1.00 per inch, and inside recurve knives are $3.00 plus $2.00 per inch. Hand sharpening is a flat $3.00 per knife add-on. Scissors are $2.00 plus $1.00 per inch. There is a $30.00 minimum order per visit.

The minimum order is $30.00 per visit. Most customers easily meet or exceed the minimum once all their kitchen knives and scissors are counted up.

We accept cash and Zelle. Credit and debit cards are welcome with a 4% convenience fee. We do not accept personal checks. No tax is ever charged on our services.

Yes — with the right technique and proper stones, machine sharpening produces results equal to hand sharpening. The primary difference is time: hand sharpening takes longer to achieve the same level of sharpness. Edgeworx offers both methods. Either way, we check the knife edge angle before starting so the bevel is matched precisely.

Heavily damaged or neglected edges may require additional time and cost more than the standard rate. We always discuss pricing with you before we begin so there are no surprises.

Edgeworx sharpens virtually all knife types including chef's knives, paring knives, serrated knives, single-edge Japanese knives, ceramic knives, inside recurve knives, filet knives, hunting knives, and pocket knives. We do not sharpen micro-serration blades.

Yes. Edgeworx sharpens household scissors, kitchen shears, fabric and sewing scissors, and pruning snips. We do not sharpen beauty or grooming scissors at this time.

Yes. We sharpen single-edge Japanese knives using machine sharpening at $2.00 plus $1.00 per inch, with a $3.00 per knife add-on if you'd like hand sharpening as well. Japanese knives require special care due to their harder steel and specific bevel geometry — we check the edge angle before starting to ensure precision.

Yes, we sharpen most serrated knives using machine sharpening at $2.00 plus $1.00 per inch. We do not sharpen micro-serration blades.

Tool and saw blade sharpening is coming soon. We are not currently offering this service but plan to add it in the near future. Contact us to be notified when it becomes available.

Yes. Knife polishing is available as an add-on service, priced on request. A scratched or discolored kitchen knife can often be made to look nearly new again. Ask about polishing when you book your sharpening visit.

We demonstrate sharpness before we leave — the classic paper-slice test shows a truly sharp knife at work. If you want scientific proof, we offer machine-graded sharpness testing using a professional instrument considered the gold standard in the industry. We provide a before-and-after report for $3.00 per knife.

Yes. We have a microscope that photographs the knife edge at high magnification. The visual difference between a dull and freshly sharpened blade is dramatic. Before-and-after edge photos are available for $5.00 per knife and are sent directly to your phone via email or text.

If you aren't satisfied with the finished results of any knife we sharpen, we will resharpen it before we leave your premises. No questions asked. Promises made; promises kept.

Call or text us at 714.594.9811 or email EdgeWorxSharpen@gmail.com. Let us know your city, what you need sharpened, and your preferred days and times. We confirm within 24 hours and come to you.

We are available Monday through Friday, 8:00 AM to 6:00 PM. Saturday visits are available by special appointment. We are closed on Sundays.

Most visits are completed in under an hour. The exact time depends on how many blades you have and their condition. We work on-site so you can go about your day while we sharpen.

Just gather your knives and scissors before we arrive. If any have chips, damage, or haven't been sharpened in years, remind us when we arrive so we can allow the right amount of time. We work outside from a driveway-sized space — no special setup needed on your end.

Yes. Edgeworx works with restaurants, catering companies, and culinary schools. We can arrange recurring visits on a schedule that works for your operation. Contact us for commercial pricing and availability.

Yes. If you coordinate a visit with neighbors on your street or block, we can make a single stop and sharpen for multiple households. This is more efficient for everyone and can reduce the per-knife cost. Contact us to arrange a group visit.

A drop-off service is coming soon. Currently all sharpening is performed on-site at your location. This ensures you can inspect the results before we leave and we can address any concerns immediately.

For home cooks, professional sharpening once or twice a year is typical. Frequent home cooks or professionals may need more. A good rule: when regular honing no longer restores the edge, it's time for professional sharpening. Don't wait until a knife won't cut — the earlier you sharpen, the less metal needs to be removed.

Honing realigns the microscopic edge of the blade without removing metal — it's maintenance between sharpenings. Sharpening actually removes metal to create a new, fresh edge. A honing rod should be used before or after every few uses. Professional sharpening is needed when honing no longer restores a good edge.

Dishwashers expose knives to high heat, harsh detergents, and vibration from other utensils — all of which dull edges quickly and can damage handles. Always hand-wash knives with mild soap and dry immediately after use.

End-grain or edge-grain wood boards and soft polyethylene plastic boards are best — they allow the blade to sink in slightly without dulling it. Avoid glass, ceramic, granite, marble, and bamboo surfaces, which destroy edges rapidly.