A: Scout Sharp is based in Belleville, New Jersey, and offer sharpening services by drop-off appointment only. I regularly work with clients from nearby areas like Bloomfield, Nutley, Newark, and Montclair. However, if you're located further away and would still like to try my service, you're more than welcome to schedule a drop-off—I'd be happy to work with you! 

A: I currently do not sharpen: 

• Japanese knives

• Serrated knives

• Scissors

• Sheers

• Chisels (bench, mortise, paring, etc.) 

• Plane irons 

A:  At the moment, I don’t offer sharpening for certain items due to a lack of specialized equipment and limited experience with those tools. However, I do plan to add these services in the future once I’ve acquired the proper equipment and training.

A: For most items it take just a few minutes each. A typical kitchen knife can take between 2 and 10 minutes depending on the damage done to the blade. For larger or more complex tools, I can give you a time estimate on-site. 

A: Most orders are completed within 24 to 48 hours, depending on the number of items and the level of sharpening needed.

A: Unfortunately, I do not offer either. However, there may be a chance I will in the future.

A: For home use, every 3-6 months is recommended for knives. If you're cooking daily or using tools more often, you may need sharpening more frequently. For other equipment, 3 months to a year depending on how much the tool is used.

A: The use of a ceramic or honing steel regularly to realign and hone the edge. It doesn't actually sharpen the knife, but it does help maintain the cutting edge longer between sharpening sessions. 

A: No — the heat, moisture, and movement can dull or damage the blade and handles. Always hand-wash and dry the knives immediately after use. 

A: If the knife struggles to slice cleanly through a tomato or paper, it's time to have it sharpened. Dull knives can also feel like they're slipping off food instead of slicing cleanly. Additionally, you can very carefully put the blade horizontal on your nail. If the blade slides on your nail, that means it is dull. 

A: To keep yourself and knives safe,  use a knife block, magnetic strip, or in blade guards. Try to avoid tossing them in a drawer. Similar to putting them in the dishwasher, movement and hard surfaces can cause the knife to become dull or even chip. Worst of all, it can be dangerous for the user.

A: The question isn’t as simple as just saying ‘yes’ or ‘no.’ A better way to explain it is: ‘A knife that doesn’t cut smoothly is a dangerous knife.’ It depends on the knife’s geometry (it's shape), the skill needed to use it, and how focused the user is.