Serving San Antonio and the surrounding Central & South Texas area. Ph: (210) 215-3877 Call or text us today! Email: firstname.lastname@example.org
T.O.O. offers professional quality knife & tool sharpening in San Antonio and the South & Central Texas area. T.O.O. utilizes a top of the line portable belt sharpening system that allows us to go anywhere there is a standard electrical outlet. We guarantee the sharpness of our work, and that all knife edges will be at least factory sharp and in most cases sharper than new. We offer a "standard edge" which is good for most kitchen and standard knifes, or a "work edge"which is designed for the usual working knife either cutting edge is applicable to just about all knives, except Cutco Cutlery. The total degree cutting angle depends on the blade usage as well as the thickness of the blade.
Prices: Standard sharpening is .75 cents per blade inch. Example: 8" blade cost is $6.00 (Extra charges apply for re-grounding or beveling of a blade.) We are mobile and offer on site sharpening, pick up and drop off, or shipping options. Make it easy on you and your knives; have T.O.O. stop by and have your knives sharpened at work, home, or elsewhere. Knife Sharpening Special: For a limited time, T.O.O. is offering: Up to 10 standard (non-serrated) knives, any blade length, for a total price of $30. This offer is good for Group or individual sharpening service.
Our service is perfect the work place or office wants a large group sharpening service. Call and schedule a day for our service, and we'll put razor sharp edges on everyone's knives at your work place.
Restaurants, Bars, and other eating establishments, give T.O.O. a call and we can provide weekly or scheduled pick up and delivery of razor sharp knives for your business at reasonable prices. Shipping Option T.O.O. offers convenient shipping options for the customer that is busy, too far away, or otherwise not able to do on site sharpening. 1. Simply secure the knives with something such a strong rubber band and cover the blades with something like rubber, plastic, or other material to prevent unwanted cutting. 2. T.O.O. strongly suggests taking a picture of your knives and emailing us directly the picture or if you use Papal include in the notes the number of knives. 3. Package the knives along with a pre-paid return shipping label with your name, address, and number of knives, and ship to the address below. Insure the package if you wish. (Your decision). 4. T.O.O. will have the knives sharpened and returned usually within 24 hours, however occasionally 48 hours is required. Pay through Paypal and a credit card to ensure if you are not completely satisfied that you will be refunded the cost of our service. We believe in 100% customer satisfaction on all sharpening, so we offer this no haggle guarantee to you. We will take a picture of the shipped order and if you have sent us an email, reply with a picture of the finished service of all knives to keep you informed of your orders progress.
Ship to: T.O.O. 1403 W. Oak Estates Dr San Antonio, Texas 78260
Standard or Work Edge? The angle of a blade edge depends on the intended knife usage and blade thickness. Standard Edge Most kitchen and house knives are beveled to cut with a fairly thin edge per side. This allows for more precise cutting such as slicing tomatoes, loaf bread, or other soft foods. Our customers enjoy that an T.O.O. sharpened butcher or large cutting kitchen knife cuts cleanly through foods that usually require a serrated knife. The "Standard Edge" generally does not last as long as the Work Edge with heavy usage. Work Edge Many work, hunting knives, and other "outdoor" type knives have what is called a Work Edge. This edge, in theory, allows the knife to stay sharper while cutting thick or heavy items like rope, carpet, animal skin, cardboard, etc.
Bottom line, the choice of the edge depends on the customer. Most knives will handle all types of cutting with a Standard Edge, but the customer decides what edge they want for their knives.
Knife Steel Types and Rusting/Corroding Most knives are formed from either stainless steel(SS) or high carbon steel. The difference is SS is usually a better steel than high carbon, and is almost always a harder steel on the Rockwell scale and is harder to sharpen, but usually the SS edge lasts longer than high carbon. SS can rust if exposed to the elements that promote rusting, staining, or corrosion, but it takes a lot more to rust/stain/corrode stainless than high carbon steel. Either type of steel should be hand washed, towel dried and secured properly. It is not recommended to clean knives in the dishwasher, along with being unsafe, it can cause rusting or corroding of the blade.
What about Cutco?
Cutco make a fine series of cutlery, no doubt about it. However Cutco utilizes an unique angle to their blades than the edge most knives are sharpened. While a Cutco blade angle works for their purposes, "T.O.O. Sharp" is not willing to try to match the Cutco edge angle. As such, we will not sharpen Cutco blades unless the owner fully acknowledges that "T.O.O. Sharp" will change the edge from the steeper angle they apply to their cutlery. Cutco makes a fine knife, and we advise those that own Cutco to return their cutlery to the manufacturer for sharpening if they wish to maintain the same cutting edge.
Corpus Christi Bay fishing, Port Aransas fishing, Mustang island fishing, Redfish Bay fishing, Portland Texas fishing, Packery Channel , Packery channel jetties, Coastal Bend, Padre Island, Laguna Madre, Texas Hunting, Texas Whitetail deer, Texas Hog hunting, Dove hunting, freshwater fishing, bass fishing,