FAQs

We design and make all of our knives at our workshop in Reno, Nevada.

Our products are made to last, but we understand that sometimes things get weird and stuff happens. Learn more about our repair or replace guarantee.

Absolutely! We’d love to discuss how our knives can meet your unique needs. Please send a brief description of your project and any initial ideas or questions to info@towncutler.com.

We recommend starting with a great chef knife and then incorporating utility and paring knives. Based on what you like to make, you may also want some “specialty” knives, such as butchery and boning knives or a nakiri. If you need help deciding, check out our knife guide or contact us.

Our commitment to quality and craftsmanship means that our knives are handmade using the best steel and materials. Going from raw materials to a finished knife takes serious dedication, attention, and skills from the entire TC crew. Our knives are made to last and bring you and following generations a lifetime of enjoyment.

Yes. We offer financing through QuadPay for payments over $35 so you can chop now and pay later. QuadPay splits the purchase amount into 4 installment payments spread over 6 weeks and is interest free.

We’re happy to show you around if you call or email in advance to schedule a visit. Note that because we work with machinery and sharp objects, our environment is not suitable for children.

We only offer custom Damasteel® knives made by Galen Garretson, founder and owner of Town Cutler. If interested, shoot us a note at info@towncutler.com. 

Only if it’s a carbon steel blade. Stainless steel does not require oiling.

It depends on how often it’s used. A sharp knife is always safer than a dull knife, not to mention easier and more enjoyable to cut with, so we highly recommend sharpening your knife when it starts feeling dull. Cutting with a dull blade can lead to slipping off the product or using additional force that may cause accidents and injury.

Our knives have excellent edge retention and may not require sharpening as frequently as other knives. As a guideline, home cooks usually need sharpening every 6–12 months.

Yes! We are open 8 am–4 pm Monday–Friday . There is no need for an appointment, just come on down. Leave your knives with us, and we’ll have them sharp and ready to rock the following day! Sharpening turn-around is never longer than 24 hours. Please note that knives dropped-off on Friday will not be available for pick-up until Monday.

When you’re ready to have your knives sharpened, we do our best to make the mail-in process as easy and fast as possible. Learn more about mail-in sharpening.

We do! Learn more about mail-in sharpening.

While we do sharpening and light repair (chips, tips, etc.), we no longer offer rehandling or restoration work for knives that aren’t made by us.