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Samurai Sharpening

Trading for 15 years

About Samurai Sharpening

Samurai Sharpening ( previously known as Sir Scissor) can sharpen all styles of scissors be it hair or dressmaking scissors as well as Chefs knives, cleavers, pocket knives, fishing knives, axes, pizza cutters and so on. We can restore them back to their original sharpness and finish. We offer a high-quality service at competitive prices as well as a door-to-door service that can either be in your salon, your restaurant, home or business. All our sharpening involves Japanese Wet style Sharpening, which is important as it keeps the blades cool and does not affect the temper of the steel. So what you may say, But the realty is that if you sharpen with say a grinder or dry belt the heat is transferred into the blade an this breaks down the integrity (temper) of the steel. It takes 6 wet sharpens to restore the steel to original hardness. The other side effect is the blade will stay sharper longer with a wet sharpen. Contact us today and we can assist with your enquiries or make a sharpening service booking.

Products

  • Hairdresser Scissors

  • Chefs Knifes

  • Wahl Commercial hair Dryers

  • Wahl Clippers

  • Wahl Trimmers

  • Wahl Blades & Accessories

  • Barber Scissors

  • Home hair scissors

Services

  • Scissor Sharpening Service

  • Knife Sharpening

  • Dressmaking Scissor Sharpening

  • Cleaver Sharpening

  • Pizza Cutter Sharpening

  • Butchers Knives sharpening

  • Pruners and loppers sharpening

  • pocket knives sharpening

  • fishing knives sharpening

  • Hunting Knives Sharpening

  • Axes & Tomahawk Sharpening

  • Spades and Maddocks Sharpening

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Location

Ilkley QLD

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Licences

  • Wet Sharpening techniques for knives

  • Specialising in Japanese style wet sharpening

  • Training in USA for Edge pro professional

  • Training in Japan for Wet sharpening techniques

Frequently Asked Questions

How often should hairdressers scissors be sharpened?

Scissors should be sharpened between 6 to 24 months depending on the quality of your scissors, the quality of the sharpen and how often they have been used.

How often do I need to Sharpen as a Chef

Generally about 4-6 weeks on average. A Chef uses his knife 10-20 times more often than Home Chefs. And remember a blunt blade is more dangerous than a sharp one

Samurai Sharpening