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Knife and Scissor Sharpening Service in Bulawayo

ZimNinja Sharpening offers the very best in knife & scissor sharpening. With our knowledge and experience in proper sharpening techniques and our top of the line equipment, we will sharpen your edge to the exact degree. All sharpening is done onsite.

ZimNinja Sharpening sharpens each knife using multiple steps on Whetstones – typically starting off at 200 grit and finishing between 1000 grit. After polishing on stones, the knife is brought to a razor finish on a leather strop, similar to what you might see in a high-end barbershop.

With precision whetstone sharpening each knife is sharpened differently depending on the type of steel and its use.

The Whetstone Wheel method of knife sharpening is what we use for basic knife sharpening and repair. The blade will be sharpened up to a 1000 grit edge, which is very sharp and great for everyday cutting.

*Recommended for western knives, and most stainless steel knives.

Kitchen & Hunting Knives

All Types of Scissors

Our Knife Sharpening Method

At ZimNinja Sharpening, we take the utmost care with your knives, Using state of the art knife sharpening techniques that will leave your knife razor-sharp. We only remove as much steel as needed so that your knife lasts longer.

  • We first determine the correct angle of the knife bevel according to the job of the knife.
  • We tape up the sides of the blade to avoid any unnecessary scratches.
  • We use a series of stones, ranging from coarse to fine, to produce a sharp finish on the bevel of the knife.
  • We use a leather hone to finish off the knife.
  • Finally, we check the knife for uniform sharpness and prepare it for collection.

Let us restore your knife to the day they were born…

Knife Scissor sharpening bulawayo
Knife Sharpening Angles

Knife Sharpening Angles

What is the best angle for your knife?

Different knives designs are used in each culinary culture to cater to various needs. To avoid a lot of time-wastage, and struggle, knives need to be sharpened so that they carry out their purpose efficiently and accomplish in a desirable quality.

In sharpening, knowing the knife edge angle is a crucial initial step. Various professional chefs and other customers have constantly been asking us how they select the right sharpening angle.

If you notice that your knife becomes dull or damages quite quickly, then maybe you are sharpening the knife too thin and then we recommend using a larger sharpening angle.

To determine the sharpening angle for pocket knives, we recommend following the next general rules:

For heavy use 46 ° | For normal use 36-40 ° | For light use only 30 °

Less Than 20 Degrees Inclusive

20 Degrees Inclusive Edge Bevels Are 10 Degrees Per Side

At 10 degrees or less per side, the lowest bevel angles are typically found on purpose-built tools that cut only soft and consistent materials.

Such steep angles are incredibly fragile, and use is limited largely to straight razors, scalpels, and utility blades.

30 Degrees Inclusive

30 Degrees Inclusive Edge Bevels Are 15 Degrees Per Side

At 15 degrees per side, the edge bevel is still quite weak and susceptible to impact damage under any type of chopping. Japanese chef knives frequently utilize a 30-degree inclusive edge bevel while western chef knives more often lean toward a slightly less aggressive angle. Some people have luck with sharpening premium steels to 15 per side, but that will take trial, error, and a lot of patience to find which ones can stand up with use.

40-60 Degrees Inclusive

40-60 Degrees Inclusive Edge Bevels Are 20-30 Degrees Per Side

Knives sharpened to 20-30 degrees per side tend to best represent balance. Chop wood at the campsite and then run home to slice up tomatoes for a BLT. Your knife can do it all!

There’s no better choice for an EDC knife.

More Than 60 Degrees Inclusive

60 Degrees Inclusive Edge Bevels Are 30 Degrees Per Side

Are we talking about a knife or a pry bar? But really, at 30 degrees per side, this is getting a little ridiculous.

Only sharpen your knife to a 60 degrees inclusive bevel in situations that require the most extreme edge holding.

Single Bevel

AKA Chisel Grind

Single bevel knives (also known as chisel edge) are only sharpened on one side. Although it’s quite uncommon to see a single bevel pocket knife, this sharpening style is popular among Asian chef knives. The edge bevel can be extremely thin (0 degrees on one side and 15 degrees on the other).

Knives with a single bevel can make extremely thin cuts.