Greetings everyone! Bob will be out of town from Sept 1st, Labor Day through Monday Sept 8th. Knives dropped off after August 29th will be available for pick up the following Wednesday.
You can now drop your knives off at our new storefront location at Seattle Knife Sharpening and Supply at 7421 Greenwood ave N. The hours are Tues-Sat, 10-6 and sundays noon-5, closed mondays. In addition to the sharpening I've been doing for the past 4-5 years, I'll be selling 4 lines of beautiful knives and a variety of knife related accessories like stones and steels. So come on by and check us out! It's great to be a part of the awesome Greenwood community. Thanks to all of you who've posted nice comments on all the various websites like yelp, etc. It makes a difference when folks share their positive experiences with others. Also, check out the KING5 story about Seattle Knife Sharpening!
Greetings. My name is Bob Tate and I sharpen knives. I currently sharpen knives for a number of restaurants here in Seattle as well as for many home cooks throughout the Northwest and beyond who appreciate a sharp knife. The knives go through a 6-7 step process which leaves them razor sharp.
I learned my sharpening technique from master Bladesmith Bob Kramer www.kramerknives.com. Bob sharpened my knives for years when I cooked for a living and recognized my passion for the craft. He generously taught me the sharpening techniques that he has perfected over the last 20 years.
Knives can either be shipped to me or dropped off at two shipping & drop-off locations. I will also pick up and deliver to restaurants with orders of 10 or more knives. Knives that are dropped off must be both wrapped and in a box with your contact info inside the box and on the outside of the box.
Please don't hesitate to contact me by email or phone with sharpening questions.
For chefs or culinary students: I'm available to come to your restaurant or school and show you examples of my sharpening technique and answer any questions you or your staff may have.Read about Seattle Knife Sharpening in the Wall Street Journal.