Proudly CanadianWhen was the last time you sharpened your knives?
The difference is simple: sharpening is the broad term. Honing is the precise operation that brings a dull blade back to life. It’s exactly what our technicians do using professional equipment to get it right.
A dull knife is more dangerous than a sharp one.
Counterintuitive? Not at all.
When the blade is worn, you must apply more force with every cut. The harder you press, the higher the risk of injury. A well-sharpened knife cuts exactly where you want, with precision and without effort.
The result of a poorly sharpened knife: fatigue, frustration, and preventable accidents.
Entrust your knives to our experts
Our technicians sharpen every blade using equipment suited to its type—whether standard Western or Japanese knives—for a clean, uniform, and long-lasting edge. A sharpness that no home sharpener can replicate.
Find your store
The Doyon Després knife sharpening service means:
- ✓ Professional sharpening, guaranteed
- ✓ Greater precision, fewer accidents
- ✓ Western and Japanese knives accepted
- ✓ No appointment necessary
Clear pricing, no surprises
| Type | Format | Price* (+ taxes) |
|---|---|---|
| Regular | Small (under 8") | $5.25 |
| Regular | Large (8" and over) | $8.50 |
| Japanese | Small (under 8") | $12.50 |
| Japanese | Large (8" and over) | $15.50 |
*Subject to change without notice.
Simple Process
1.
Bring your clean knives to a store
No appointment required at most locations
2.
We take care of the rest
Professional sharpening according to the type and size of the blade.
3.
Come pick them up
See schedule below.
Availability by store
Services vary by location. Please contact your branch before visiting to confirm availability.
| Store | Turnaround time | Service offered | Notes |
|---|---|---|---|
| Brossard | 24–48 h | Regular and Japanese | No scissors or bread knives. |
| Drumondville | 48 h and more | Regular and Japanese | No scissors or bread knives. Minor repairs possible. |
| Granby | 24–48 h | Regular and Japanese | No scissors or bread knives. |
| Laval | 24–48 h | Regular, Japanese, scissors and bread knives | Repairs possible. |
| Montréal | 24–48 h | Regular and Japanese | No scissors or bread knives. Minor repairs possible. |
| Ottawa | 24–48 h | Regular and Japanese | No scissors or bread knives. Minor repairs possible. |
| Québec | 24–48 h | Regular (max 12") Japanese (max 9") | No repairs, no hunting knives, no blocks. |
| Sherbrooke | Collection every Thursday | Regular, Japanese, scissors and hunting knives | Repairs possible. |
| Trois-Rivières | 24–48 h | Regular, Japanese and hunting knives/td> | Longer for Japanese knives. |
FAQ
Do I need to make an appointment?
No. At most of our stores, you can simply walk in. Check the table above for specifics.
Do I need to bring my knives clean?
Yes, always. Clean knives allow our technicians to work under the best conditions and accurately assess the blade’s true condition.
What’s the difference between a regular knife and a Japanese knife?
Japanese knives have a different blade geometry, often thinner and sharpened on one side only. They require a specific sharpening technique, specialized equipment, and slightly longer processing time.
Should I leave my knives in a case or block?
No. Bring only the knives, without a block or rigid case. Wrap them in a cloth for transport.
How often should I have my knives sharpened?
For daily home use, once or twice a year is usually sufficient. If you cook intensively or professionally, you should do it more often. The type of knife and frequency of use also influence the ideal schedule.
Any questions?
Contact usA good sharpening starts with a good knife
