From Our Editors
Like an Italian sports car or meticulously oiled baseball glove, a well-maintained kitchen knife simply works better. Laurence Segal, knife craftsman and owner of Westside Sharpening & Cutlery Center, knows this all too well. While sitting down with Mary MacVean for an article for the Los Angeles Times, he enthusiastically discusses Asian, Japanese, and European blades, explaining their composition and uses in cooking, chopping, and opening stuck jacket zippers. This passion for cutlery is present in all of his services, from crafting custom blades with fine wooden handles to sharpening others on a stationary grinder with the care of a dedicated artist.
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