Business Updates
About Samurai Sharpening
Samurai Sharpening ( previously known as Sir Scissor) can sharpen all styles of scissors be it hair or dressmaking scissors as well as Chefs knives, cleavers, pocket knives, fishing knives, axes, pizza cutters and so on. We can restore them back to their original sharpness and finish. We offer a high-quality service at competitive prices as well as a door-to-door service that can either be in your salon, your restaurant, home or business. All our sharpening involves Japanese Wet style Sharpening, which is important as it keeps the blades cool and does not affect the temper of the steel. So what you may say, But the realty is that if you sharpen with say a grinder or dry belt the heat is transferred into the blade an this breaks down the integrity (temper) of the steel. It takes 6 wet sharpens to restore the steel to original hardness. The other side effect is the blade will stay sharper longer with a wet sharpen. Contact us today and we can assist with your enquiries or make a sharpening service booking.
Products
Hairdresser Scissors
Chefs Knifes
Wahl Commercial hair Dryers
Wahl Clippers
Wahl Trimmers
Wahl Blades & Accessories
Barber Scissors
Home hair scissors
Services
Scissor Sharpening Service
Knife Sharpening
Dressmaking Scissor Sharpening
Cleaver Sharpening
Pizza Cutter Sharpening
Butchers Knives sharpening
Pruners and loppers sharpening
pocket knives sharpening
fishing knives sharpening
Hunting Knives Sharpening
Axes & Tomahawk Sharpening
Spades and Maddocks Sharpening
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Location
Ilkley QLD
Media
Amenities
Ways to Pay
Account
Cash
EFT
Eftpos
Mastercard
Seniors Discount
Visa
Licences
Wet Sharpening techniques for knives
Specialising in Japanese style wet sharpening
Training in USA for Edge pro professional
Training in Japan for Wet sharpening techniques
Frequently Asked Questions
How often should hairdressers scissors be sharpened?
Scissors should be sharpened between 6 to 24 months depending on the quality of your scissors, the quality of the sharpen and how often they have been used.
How often do I need to Sharpen as a Chef
Generally about 4-6 weeks on average. A Chef uses his knife 10-20 times more often than Home Chefs. And remember a blunt blade is more dangerous than a sharp one
Samurai Sharpening