Vulcan Knife™ LLC

Shi M

No one is wearing masks (indoor mask mandate still in effect). They got my knives done in a day, which was great - until their buffer put divots in two of the knife handles. After trying to convince me it was just "schmutz" from the buffer they finally said "well, sorry bout that". They didn't offer anything else. Unfortunately they aren't what they were with the old owner. I won't be returning or recommending anymore.

Darcy Pierce

I brought in 2 Wusthof knives: a serrated and an 8 inch chef’s for sharpening. Don’t ask me why I had chosen this chef’s knife for my first try on a whetstone - bad decisions happen - but I scratched it all up. It came back shiny and smooth with all the scratches removed. To have this knife repaired so beautifully took some skilled and passionate craftsmanship. The serrated is top notch work too. Also, I don’t know who else would get my knives any sharper. I’m going back with the rest of my knives.

Thomas McDermott

I entered the store and it was empty. Someone quickly came out and helped me. I informed him that I was here to get a knife sharpened. It had a few nicks in it and he asked if I knew that would cost extra. I had no problems with his pricing and believe it was a fair price for the condition of the blade and type of blade. Then he asked me where I got the knife, as if that really matters. I informed him it was forged by Forseti Steel and he seemed confused as he has never heard of them. Since this is a Damascus blade I informed him it was 1095 steel and a high carbon steel, I couldn't remember the second material. Damascus like this can be difficult to sharpen properly. He took my blade to the back and sharpened it for me. While I was there several other people came in and it became a tad busy. When he returned with my blade he showed me it cut a piece of paper, and I paid, trying to get out of the way. Even left a tip. Since this place is located in a very public area I didn't exactly want to examine my blade outside. After running a few errands and coming home I got a good look at my blade. This is where the fun begins. See, I know how to sharpen blades but I had a very large nick in it which is why I went to a professional. I should have realized from the get go this was going to not work correctly. They never asked what blade geometry I wanted. I didn't even think about it as with the type of blade it was it's an obvious it should have either a Scandi or a Sabre grind, like what it came in with. What I got was.... neither of those. They sharpened it like it was a kitchen knife. So a flat grind. This is the type of blade that only the very edge gets sharpened. What they did was bring the entire edge to a point instead of a bevel like it's supposed to and like how it came in. You can see from the pictures below how shiny it now is You can also see how uneven the shine is. This blade is not sharpened evenly. In fact, I couldn't get a picture of it due to lighting, but the edge is also uneven and is closer to a razor grind where one side is a sharper angle. Not only that but any point on the blade was rounded. I now have a rounded tanto, which is supposed to be square. The blade in the belly is supposed to have a sharp edge to it, they ground it to where it transitions with a rounded point. So not only is the blade sharpened with the incorrect edge it's also re-profiled to be rounded off. They also ruined the acid finish by the edge. I went from having a very nice looking blade to one that is in need of resharpened, reshaping, and refinishing. Attached is a picture from Forseti what the blade originally looked like and you can see the sharp edges and profile it used to have. I will not be coming back, I don't give second chances. I cannot recommend this shop to anyone that is looking to get anything other than kitchen knives sharpened. The two stars instead of one is simply due to how quickly they sharpened it and me being kind. EDIT TO RESPOND: Functional edge? This edge won't last very long at all. It's completely uneven. Both sides are different angles. Not only that but you rounded squared portions and re-profiled to a profile that will not hold it's edge. It's so uneven that the transition from the top blade to the belly is two completely different cuts on each side. If you look at it straight it looks like a child sharpened this. You took a blade that was still sharp but had some notches and turned it into a blade that will dull the first time it's used to do anything other than cutting vegetables! I use this knife in the wilderness. The type of edge you put on will roll the instant it hits a single vine or root. The Scandi grind it had before was more than sharp enough to cut through small roots. The only reason it had nicks in the first place is from hitting metal and rock. This blade has survived 3 years and still held it's edge with a few nicks. Now I am afraid it will roll just by looking at it! Future potential customers, see their response and how they ignore most of what is said here. Avoid!

Joseph Wheeler

Amazing work, very fairly priced. I took them a family heirloom knife and in short order the made it pristine. Wow. These guys are the best at what they do. Here is the before and after photo of my Dad's old Boy Scout hunting and fishing knife. Thank you so much.