FAQs

1. Q. Who are you?
A. I am Daniel, I am a Chef and I want to help people succeed in their culinary pursuits.

2. Q. What do you do?
A. I offer a Knife Sharpening Service. I sharpen kitchen knives, hunting knives, woodworking tools, scissors or pretty much any thing that needs a sharp edge or a pointed end.

3. Q. When can I get my knives sharpened?
A. Whenever you want, just schedule a time. I can come over whenever you need, if you have a business I can come as early or late as you need. Please only call between 8 AM and 8 PM.

4. Q. Where did you learn how to do this?
A. I learned at the age of 18 from a Chef at Western Culinary Institute(now Le Cordon Bleu, Portland), and continued my training in meat shops and kitchens for the last 15+ years.

5. Q. Why do I need my knives sharpened?
A. 1. Your dull knives slow you down by not cutting as well, less control, and cause muscle strain
2.Because knives dull and become more a hazard, a dull knife can hurt you more then a sharp one. Also when a dull knife cuts you is not as clean of a cut and will take longer to heal.
3. You just bought new knives and you want them sharpened(new knives do need to be sharpened FYI).
4. you have pride in your work tools.

6. Q. How do you sharpen knives?
A. I use an Oil Triple-stone, round files and a knife steel. I would never use an electric sharpener on your knives or blades.

Hope that answers some questions, feel free to ask more if needed.

Contact me for questions, or to make an appointment.

Give me a call to ask a question, or make an appointment.
Here’s how:

• (541)968-0031
• eugeneknifeguy@Gmail.com
• Shout really, really loud for me.

Hey Everyone!

Hi. My name is Daniel. I sharpen knives.

You might say that knife sharpening is in my blood, since my last name—Spitzer—is the German word for “sharpener.”

I have worked in the food industry for almost twenty years, and have been everything from a dishwasher to a head chef, sommelier, to catering manager. But more importantly, I am a classically trained charcutier (maker of sausages, patés, and cured meats) in the Swiss-German tradition, and received my degree in Culinary Arts from the Western Culinary Institute in Portland. It is here that I also learned the art of knife sharpening.

Unlike most knife sharpeners, who require their customers to mail out their dull knives, I will come to your home or business and take care of your knives on site. And while I’m there, I can also offer tutorials on anything you would like to know about cooking or knife handling.

Services:

Knife sharpening: $0.50 per inch. Includes serrated knives, scissors, and small tools.

Knife skills tutorial: $10. Learn how to keep your knives from dulling quickly, proper knife handling, and cutting techniques.

Home cooking classes: $15 per hour. Is there a special dish that you’ve been trying to perfect, but just can’t quite get it right? Or maybe you’ve always wanted to take a cooking class, but were intimidated by the high price. Whether you’re a novice or an aspiring Julia Child, I can help. My lessons are customized for your particular needs. Group classes available as well (prices vary). You provide the kitchen and ingredients.

High fives: Free!

Give me a call, email me, or ask a question here.