Q: What are your shop hours and where are you located?

Monday - Friday from 10am-6pm and Saturday from 10am-4pm. Any changes to regular shop hours are posted on our website and social media applications.
We are located in the historic Carrollton/Riverbend neighborhood at 8239 Oak St (corner of Dante) right across from Castellon Pharmacy. We are in the purple building next to the antique shop. Look for the silver sign & orange door.


Q: What does Coutelier mean?

Coutelier is a French word for a cutlery workshop. It combines the words for knife (Couteau) and workshop (Atelier). There are many different Couteliers throughout France, especially in Laguiole and Thiers. For us it was in respect to the French heritage of New Orleans and our French culinary training.


Q: I am in from out of town, can I have my purchase shipped? What about internationally?

We ship anything and everything. Most packages are shipped USPS 2-day flat rate (AK & HI 3-day). We also periodically offer discounted and complimentary shipping (some exceptions apply). We also ship international for a fixed flat rate.


Q: Do you sharpen knives? How much does it cost?

Yes! We sharpen both western and Japanese knives. Every blade is sharpened by hand on a series of Japanese water stones (#1000, #2000, #4000,and #6000) plus two rounds of leather stropping for a smooth, long lasting, and high performing edge. We also sharpen food processor blades, yard tools, axes, shears, hatchets, and cleavers.
All standard sharpening is $1.25/in. Serrated knives and Japanese single bevel knives are $2/in.


Q: Can I get my knife sharpened while I wait?

We have a standard 24 hour turnaround time for all sharpening. If you need them quicker, feel free to give us a call and make an appointment (24 hour notice please) at (504)475-5606.
Please allow 10-15 minutes per knife. We recommend this for customers coming in from out of town. Please allow extra time for repairs and restorations.


Q: I dropped my knife and the tip broke! Can this be fixed?

Absolutely. Knife repair is one of our specialties. We fix broken and bent tips, rusty blades, as well as chipped and gouged blades. All repairs start at $5 and go up by $5 increments. Most repairs are $5-$15.


Q: I have a knife that’s old and/or broken. Is it even worth fixing?

The short answer is probably. A good knife is a sharp knife, and many knives only need a little TLC to bring them back to useful shape. You are far more likely to injure yourself with a dull knife than a sharp one...and it will hurt a lot more!


Q: I’m not a professional chef. If I were to buy one or two knives to get started for everyday home cooking, what are your recommendations?

We typically recommend starting with a Gyuto or a Santoku. They are both terrific for everyday cooking. Gyutos are great for people with a rocking motion when they cut or for people who prepare more meat. The Santoku is great for people to also chop a little or who cut more vegetables. Pairing one of these with a petty (utility) knife makes for a terrific combination. Choosing a size is based so much off of personal preference, but we recommend 180mm-210mm for gyutos or 120mm-150mm pettys, while most santokus range from 160mm-180mm. Feel free to reach out to us for a consultation!


Q: What is the difference between carbon steel and stainless steel and what care is required?

Much like a cast iron pan, carbon steel blades must be kept clean and dry and should be lightly oiled after use. Carbon steel forms a slightly better edge than stainless and is easier to sharpen, but is more susceptible to oxidation and can potentially rust if not properly cared for. Stainless steel can be denser because of more alloys, therefore requiring less maintenance. They also tend to be a little more durable but harder to sharpen, depending on the steel. In short, carbon steel requires a little more care.
Never use a vegetable based oil like olive or canola to oil a carbon steel blade. It will get rancid and gross. We recommend tsubaki (camillia) oil or mineral oil.


Q: My carbon steel knife keeps rusting. How do I make it stop?

Make sure you keep the blade clean and dry after every use. Periodically wipe the blade while in use. Foods high in acidity will cause reaction faster. Use a light layer of tsubaki oil when storing the knife. Make sure that any wooden, leather, or plastic storage devices are also clean and dry.


Q: My carbon steel knife keeps changing colors. I don’t think it’s rust. What’s going on?

Rust appears on your blade as orange, red, or brown. This should be removed. All other colors including blue, purple, green, grey, and black are considered patina. There’s always a break-in period for carbon steel blades. This is a good thing and it will help protect the blade from future rust.


Q: How do I remove rust from my blade?

We recommend rust erasers or “gummy stones” from our shop. They are available in three grits. You can also use the rough side of a scotch-brite pad to gently remove corrosion. Be cautious not to overly scratch the blade or remove Kurouchi finish (if applicable).


Q: I have a stainless steel knife, but it has a rust spot on it. How is this possible?

Stain-less steel is not stain-not steel. Many Japanese bladesmiths use stainless steel with a very high carbon content for edge formation and durability. These steels are much less likely to oxidize or corrode but can rust if left dirty or wet for extended periods of time. Remove rust, and be sure to keep the knife clean and dry when not in use. Also make sure that there is no moisture being trapped in a plastic cover or sleeve, this can cause rusting.


Q: I keep finding small chips on the edge on my blade. Why is this happening?

Many steels that are very hard can hold an edge for a long time, but sometimes the extra fine edge can become brittle. Never cut through bones or frozen foods! Be sure to pick herbs; woody stems of thyme and rosemary can cause microchipping. Take the time to wash greens before they are cut. Tiny pieces of dirt or sand from dirty greens will also cause microchipping. Most tiny chips are naturally removed in the sharpening process and shouldn’t dramatically affect the knife's performance.


Q: Is there a big difference between a knife with a western handle and one with a Japanese (Wa) handle?

The main difference is in the overall balance of the knife. Western knives have more weight in the handle from a full tang, rivets, and a bolster. This gives them a good center balance between handle and blade. Wa handled knives are lighter due to a ¾ tang, but tend to be more blade forward. The lighter weight is advantageous for professionals who use their knives for extended periods of time.


Q: When do you put products on sale?

We periodically have both in-store as well as online sales. There is no structured time frame, but we typically run some type of promotional sale 2-3 times per year. We also have sale items available for in-store purchase only.


Q: Do you offer any service industry or student discounts?

We don’t currently offer any industry discounts on products. We do our best to make our prices and selection as competitive as possible. However, we do offer industry discounts on sharpening services.
Restaurants that bring in more than 12 knives get 20% off all services and all students get 10% off all services with valid id.


Q: How do I keep my knife sharp at home?

Only use your knife on hardwood, composite rubber, or plastic. Never cut on countertops, glass, or on bamboo. Never put your knife in the dishwasher. Don’t sharpen or hone your knives on anything that is harder than the blade itself. We recommend ceramic honing rods and Japanese water stones. When honing your knife, be sure trail your edge (pressure goes AWAY from the edge, not into it) and use the same pressure and number of passes on each side of the blade. If after several passes on each side the edge is still not sharp...it’s time to sharpen the knife.


Q: I want to sharpen my own knife. What grit stone should I use?

If you’re only going to have one stone...you should have a #1000-#2000 grit stone. These stones will allow you to form a nice edge that is not too rough within a reasonable amount of time. It is a good idea to pair this stone with a finer stone from #4000-#6000 for better edge formation. For optimum performance, use a series of stones until a mirror polish is achieved. Combination stones are a terrific option for beginners and people who travel with their stones.


Q: My knife is dull but I live out of town...can I ship my knives to you?

Absolutely. Please include a message that includes your name, shipping address, phone number, and email address. Also include any sharpening or repair specs that you may have. We will assess them when they arrive, send you a quote, and get started right away. We will have them shipped back to you the very next day (USPS 2-day flat rate for domestic).


Q: I want to buy a knife as a gift; but I don’t know what kind of knives they already own. Any suggestions?

Nakiris and Honesukis are very “unique” styles of knives that are very useful yet are not commonly found in traditional western knife sets. Also, since carbon steel requires much more upkeep...stainless steel is usually the way to go.


Q: Do you offer a wedding registry?

Yes, for the culinary minded couple picky about their gear...we have everything to to get you started on the right track. Please give us a call to set up an appt & we will take the time to taylor fit a registry for your needs. We also have a wide array of cocktail gear to get the party started the right way!


Q: My puppy chewed up my handle. Can this be replaced?

We do full upgrade and replacement handles for all wa (Japanese) style handles. We stock a variety of shapes, sizes, and wood varieties to choose from.


Q: How can I follow Coutelier on social media?

Our handle is @couteliernola.We’d love to have you follow us!