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Le Taillant · 5.0 ★ (88 Google reviews)

Questions?
We have answers.

Rates, timeframes, transport, mail-in sending — find the essentials here before contacting us.

Who sharpens my knives?
Arnaud and Maxendre, Le Taillant's artisan knife sharpeners, in the Auderghem workshop
Sharpening a 1.5-metre double-edged sword at the Le Taillant workshop

Based in Auderghem, Le Taillant offers a fast knife-sharpening service for individuals and chefs in Brussels (Ixelles, Uccle, Auderghem…).

It was my passion for cooking that revealed to me the importance — and above all the pleasure — of a perfect edge. Faced with often long waiting times in Brussels, I chose to train and offer a bespoke service.

As a young craftsman, I now put that know-how to work through a simple approach: quality sharpening, responsive and personal.

After three years running this venture solo, Maxendre joined the workshop — Le Taillant has, you might say, become Les Taillants. Now as two, we put that same know-how to work for sharpening that's just as careful, responsive and personal.

In four years at the workshop, we've sharpened more than 4,000 knives in total — for home cooks, Brussels restaurants, and even a university partner (UCLouvain) and a Belgian kitchenware retailer. We once sharpened a 1.5-metre double-edged sword: impossible in a single pass, since the angle had to stay perfectly constant along its whole length, on both sides. After that, a 30 cm chef's knife feels like watchmaking.

General

What are the opening hours?
We can be reached 7 days a week, from 8am to 7pm, by phone or e-mail. Workshop appointments are booked online.
What are the sharpening rates?
€7.50 for a kitchen knife, €5 for a table knife — at the workshop or by post. The professional rate is €5.50 and €4 respectively, excluding round fees.
What payment methods are accepted?
QR code, bank transfer, cash, or invoice for professionals.
What are the turnaround times?
At the workshop, your knives are sharpened immediately after drop-off — allow around 5 minutes per knife. By post, we sharpen every Saturday and ship back from the following Monday, whatever day you send them — the rest of the delay is then down to bpost.
How often should I have my knives sharpened?
On average, allow for a sharpening every 6 months for regular home use. For intensive professional use, allow for every 1 to 3 months instead.
What is a honing steel for and how do I use it?
A honing steel maintains the edge between sharpenings by straightening the slightly bent edge, but it cannot restore an edge that is truly dull or rounded — that requires professional sharpening. Watch the video.

Transporting Your Knives

How do I safely transport my knives to the workshop?
Wrap them firmly in a thick tea towel, making sure the tip does not poke through the fabric, and secure with an elastic band. A blade guard (Range-Lame) offers maximum protection.
Is it legal to carry knives on the street in Brussels?
Yes, for a legitimate purpose such as professional sharpening, provided the knives are wrapped and not directly accessible during transport.

By Post

Is the mail-in service available across all of Belgium?
Yes. Mail-in sharpening is specifically designed for households and kitchens not based in Brussels.
How long does a mail-in shipment take?
Send them whenever you like: every knife received that week is sharpened on Saturday and shipped back from the following Monday. The total delay is then down to bpost alone, both ways — but that workshop turnaround is guaranteed.
Which knives do you accept by post?
Standard kitchen knives (chef, santoku) and bread knives with large serrations. Ceramic knives and micro-serrated table knives are not accepted.

Honing

What is the difference between sharpening and honing?
Sharpening restores the edge of the blade. Honing deeply corrects the geometry of the blade itself, for a clean cut with no forcing — a more technical process, reserved for knives that deserve it.
Which knives can be honed?
Japanese, European and German knives, particularly those that have already been sharpened several times and whose cutting performance has declined.

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