Japanese Knives History of the Japanese Blade The history of the Japanese blade is a long and storied one, dating back centuries to the days of the samurai. For these warrior elites, the sword was more than just a weapon-it was a symbol of power and honour. While the specific origins of the Japanese blade are unclear, it is believed that it was first introduced to Japan by way of China during the 8th century. Over time, the Japanese developed their own unique methods for forging and sharpening blades, culminating in the creation of some of the finest blades in the world today prized for their ..read more

Community Cutlery is the place to go if you're looking for a knife sharpening service in Yorkshire. All knives are hand-sharpened using traditional Japanese whetstones and because we care about our craft, each one gets our full attention.  All knife sharpening is carried out completely by hand using traditional Japanese whetstones, enabling us to sharpen each knife as sympathetically as possible, removing only the bare minimum of metal, to ensure the best edge. We will repair and restore your blade to its former glory and help prolong the life of your treasured knives.  Sharp Knives ..read more

    Can you sharpen global knives is a question we get asked a lot at Community Cutlery and we are pleased to report that the answer is yes, we can sharpen global knives at our workshop in West Yorkshire. In fact global knives are a very popular brand and one that we sharpen on a weekly basis and you’ll be pleased to know that your blunt global knives will sharpen up a treat if you bring them to us, better than when they were new.     Do you sharpen Wüsthof knives, do you sharpen Sabatier knives, do you sharpen Henkles knives, do you sharpen Japanese knives also questions w ..read more

    The answer to this is simple, absolutely not!!     Knives must never be put washed in the dishwasher, firstly and most obviously,  it could be dangerous, you might not necessarily be the one who unloads the dishwasher and the unsuspecting party who grabs the blade of a knife by mistake could have a nasty accident.     Secondly, knives can suffer serious damage in the dishwasher as a result of high temperatures and the acids in cleaning products. It probably goes without saying that one trip trough the dishy would be catastrophic to a carbon steel bla ..read more

  Great question! “What kitchen knife should I buy” or “What kitchen knife set should I buy” are the things we get asked the most at community cutlery, confusion over what is and isn’t needed is common, so you're not alone, and whilst there isn’t a completely one size fits all answer, there is a general approach to kitchen knife buying that is applicable to most of our customers.    The first thing to note is that you probably don’t need as many knives as you think you do, or more accurately as you have been led to believe that you do.   Kitchen knife sets are popular, eas ..read more

  I’ve been thinking a lot about knife sharpening recently (surprise, surprise) and I’ve drawn some conclusions, just like in science class, only without the fear of Mr Preston loosing his shit. I’ve sharpened thousands of knives over the last few years and without exception they were in a better state of repair when they were handed back than when they arrived, a much better state. A blunt a knife is challenge to use, but of course, you get the hang of using it and you can still cut up your spuds, just badly and with frustration. But when sharp a knife can be an absolute joy to use, it ..read more