Address: 225 Crummer Ln, Reno, NV 89502, USA
Phone: +17757627665
Sunday: Closed
Monday: 10AM–4PM
Tuesday: 10AM–5PM
Wednesday: 10AM–5PM
Thursday: 10AM–5PM
Friday: 10AM–5PM
Saturday: 10AM–4PM
AK
Great find for me. Have a handful of pricey pocket knives that I use for EDC (Sypderco, Benchmade, etc.). Wanted to send a benchmade in for sharpening by the manufacturer, but found Taylor in town and I do believe that he was able to get it sharper than when I first bought it. Recommended him to some guys I know and gladly dropped more off to him. He was able to fix a chipped tip Spyderco and made a few lower end pockets knives that had sentimental value feel even better. Would recommend 100%
oliver hull
Got the chance to test and see some of this mans work. I was very impressed. I am a chef in Reno Nevada and taking advantage of his knives and sharpening service should be on the list of every serious chef here. It’s great to see and know that we have someone that is passionate about our most important tool in the kitchen. Respect.
bill esselstein
My knives were in great need of sharpening and my sharpening machine was not doing anything but eat the steel. I read the reviews about this fellow and entrusted my knives to him. Outstanding results! Can’t speak highly enough of his work. Masterful!
Blake Muzinich
I don't know why there aren't more reviews, so I figured I would add mine. Fantastic service. I have some Japanese knives (shun) that I have had sharpened in the past here and they turned out great. One even had a fractured tip that was repaired flawlessly. The process is easy, just fill out the form when you drop your knives off and they are usually done within a few days. Don't hesitate to have Se Ecglast work on your knives, they do a fantastic job and it is very affordable. Support a local business.
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I'm sorry, but I don't sharpen garden tools. The space I have to sharpen is very limited, and garden tools tend to be very dirty, which, when working in a kitchen, is not good for cleanliness. Also, with the pandemic, I tend to only sharpen on Sundays, as the cooking school has their own business to run, and their guests take priority. I'm sorry for any inconvenience.
Thanks for the question Jim. I'm in sharpening on Monday, Wednesday, and Friday, though only if there are knives waiting for me. I work in conjunction with "Nothing To It! Culinary Center" located at 225 Crummer Lane. You can drop knives off anytime during their business hours. So if you dropped the knives off on Monday, I most likely won't get to them until Wednesday. If you want them back next day, it's best to drop off on either Tuesday or Thursday. If you have anymore questions, please feel free to ask.
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