Professional Knife Sharpening | Norwich

A good knife should cut cleanly without needing extra force. When the edge starts to slip on tomato skin, tear paper rather than slice it, or simply feels harder to use, it is time to sharpen it properly.

Norvic offers a local drop-off and collection sharpening service from our Norwich workshop. We use the same sharpening equipment and finishing methods used on our own knives.

Standard sharpening — £7 per knife

Our standard service is designed for robust everyday kitchen knives, including many German-steel and general-purpose blades. We use a Work Sharp Elite system to restore a practical convex edge with a durable working finish.

• Suitable for many everyday kitchen knives
• Durable working edge
• Good choice for frequently used knives and general prep

Norvic Premium — £13 per knife

The premium service is aimed at Japanese steels, higher-carbon blades and knives where a more refined finish is worthwhile. We use a Tormek T8 water-cooled system to set the edge without excessive heat, followed by refinement, buffing and a final hand strop using 1-micron diamond suspension.

• Water-cooled sharpening
• Refined edge finish
• Final 1-micron hand strop
• Wooden handles can be oiled where appropriate
• Minor surface rust can often be addressed during the service

Repairs: broken tips and deeper chips can often be repaired from an additional £5 per knife, depending on the damage. We will inspect the knife before agreeing the work.

How the drop-off service works

1. Request a slot: use the form on this page to tell us what you have.
2. Drop off: we will confirm the Norwich workshop details and arrange a suitable time.
3. Sharpening: we inspect the blades, complete the agreed service and test the edges.
4. Collection: we contact you when the knives are ready. Typical turnaround is 24–48 hours, although this can vary with workload or repair work.

Payment is made on collection. Contactless card payments, Apple Pay, Google Pay and cash are accepted.

What we sharpen

We sharpen a wide range of kitchen knives, including chef’s knives, Santoku, Nakiri, utility, paring, slicing and many Japanese-style blades. If you have an unusual blade, damaged edge or something you are unsure about, send the details through the enquiry form first.

Honing or sharpening?

Honing can help maintain an edge between sharpening sessions, but it does not replace sharpening once the bevel itself has become dull. For home maintenance products, see Sharpening & Honing.

For more on edge care, read our knife care and sharpening guide.

About the finish: 1 micron refers to the size of the diamond abrasive used during finishing. It is not a measurement of the finished cutting edge.