Sharpening & Repairs

Knife Sharpening & Repairs

It all started when I realised my knives weren’t performing in the kitchen…

As many of you know, #27 started life as a preserves making business. We would often tackle 20kg or more of fruit or vegetables at a time, cutting with precision to deliver the jams, marmalades, relishes and chutneys that we love making and eating. So I started looking at other knives, discovering the joys of different knives from different countries – and with the knives came lessons on how to look after them.

I fell in love with taking a tired old knife and revitalising it, using a series of Japanese water stones – removing the nicks in the blade, putting on a new edge and honing it to the point where once again the knife can take on the jobs it was originally designed for.

Although we no longer sell preserves, we have a great understanding of the importance of not just having the right knife but also of it being sharpened in a way that makes the job at hand easy.

This is why we hand-sharpen all knives, using Japanese whetstones, generally working up through the grits to finish somewhere between #2000 and #4000 depending on the knife type, metal and task.

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