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knife flight knife sharpening Leite's Culinaria

Leite's Loves...Us

If you aren't familiar with David Leite, you should be.

David is the brains behind Leite's Culinaria, a website with recipes, writings, podcasts and all things culinary. He's been featured in prominent publications such as the 

New York Times, Martha Stewart Living, Saveur, Bon Appétit, Food & Wine, The Washington Post and many more and has won two James Beard Awards. 

Earlier last year David tried Knife Flight and was so pleased he devoted one of his Leite's Loves reviews to us. Here's a few bits and pieces he wrote on our service. 

"There’s something warmly nostalgic about Knife Flight, a pre-paid mail-in knife-sharpening service headed by husband and wife team Kyle and Jess Miller. It reminds me of those times, long before digital photography, when I sent in my Instamatic’s film to a processing lab in Mystic, Connecticut. I’d haunt our mailbox waiting for my square photos to be returned to me along with my negatives.

It’s not the waiting part I’m nostalgic about; Knife Flight is surprisingly quick with its turnaround time. It’s the anticipation–back then for blurry picture of my dogs Duke and Rusty; now for exquisitely sharp edges on my embarrassingly dull knives. It’s the same sort of anticipation I had every December waiting for Christmas morning–because for this cook, returning a knife to its former sharp glory is right up to getting a real Charlie McCarthy ventriloquist doll and the album “How to Become a Ventriloquist.”"

Why should I use Knife Flight?
If you live in an area where you have easy access to quality knife sharpening, you’re good. But if, like me, you live in a rural area or don’t know who you can trust with your kitchen workhorse, you need this. Because the last place you want to bring your precious knives is a big-box home store or local hardware store, where the kid sharpening your knives was trained just last week. KnifeFlight does just one thing, and they do it well.
Will my knives be really sharp?
Of course, the big question is: Will your knives be really sharp? The long and short answer is yes. Completely. One hundred percent. If you’re like me, you grow accustomed to your knives slowly dulling. You ignore the fact they’re dull until the time you try to slice cherry tomatoes in half, and all you succeed in doing is squishing them. 
With the first slice, dice, or chop of your newly sharpened knives, you’re reacquainted with the immense pleasure of buzzing through a pile of parsley or dicing up a pound of onions or carrots. In fact, my knives were so sharp that I had to lighten up on the pressure I typically use while prepping.

We are so grateful to David for giving us a try and love his concise and witty review. You can read the full article here and while you're at it, I highly recommend reading anything and everything else you have time for. 
Until next time,
Knifey Wifey
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