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You do a great job for us. "A dull knife is more dangerous than a sharp knife"

- James J. Bocanegra, Executive Chef, Hilton Palacio del Rio

Star Sharpening has made a world of difference in my kitchen, I have the sharpest crew with the sharpest knives in San Antonio."

-Steven McHugh, Executive Chef Luke restaurant

Star Knife Sharpening has been a great toll in my kitchen. Dominique is reasonable, on time, has effortless billing and is very knowledgeable of his products. I have and always will recommend him to anyone in the industry.

-Chef Rigo at Onion Creek Club

"Dominique and Star sharpening do an excellent job, much better than I can do myself. I wouldn't trust my Japanese knives to anyone else."

-Alex Ralston, Executive Chef/Partner Trulucks Arboretum


Published in Resources

San Antonio area


Kiss the Cook Boerne

113 E. Theissen

Boerne, TX 78006

Johnny Chuoke's

2361 NW Military Hwy

San Antonio, TX 78231


13437 San Pedro

San Antonio, TX 78212

Coopers Meat

6002 Broadway

San Antonio, TX 78209

Melissa Guerra

200 E Grayson

Suite 122

San Antonio, TX 78215-1269

Austin area

Breed & Co

718 W 29th Street

Austin, TX 78705

Breed & Co Westlake

3663 Bee Cave Road

Austin, TX 78746

Well, it will depend a lot on you, you need to maintain your knives by honing them (see the downloadable flyer). A Japanese style edge is more polished than a regular edge, and more you polish that edge with a ceramic rod or a soft steel and less resistance you have when cutting, making your edge work less thus last longer, with proper maintenance 9 months to a year. Click here for information on Knife Maintenance