What are your shop hours and where are you located?

• Hours: Monday - Saturday from 10am-6pm. Closed Sundays. Any changes to regular shop hours are posted on our website and social media.
• Location: We are located in the historic Carrollton/Riverbend neighborhood at 8600 Oak St, Suite 1B.

What does Coutelier mean?

• Coutelier is a French word for a cutlery workshop, combining the words for knife (Couteau) and workshop (Atelier). It pays respect to the French heritage of New Orleans and our French culinary training.

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 periodically offer discounted and complimentary shipping (some exceptions apply). We also ship internationally for a fixed flat rate.

Do you sharpen knives? How much does it cost?

• Yes! We sharpen both western and Japanese knives. Each blade is sharpened by hand on a series of Japanese water stones (#1000, #2000, #4000, and #6000) plus two rounds of leather stropping. We also sharpen food processor blades, yard tools, axes, shears, hatchets, and cleavers.
• Standard Sharpening: $1.25/inch. Japanese Single Bevel Knives: $2/inch.

Can I get my knife sharpened while I wait?

• Standard turnaround time is 48 hours. For quicker service, call to make an appointment (24-hour notice required) at (504) 475-5606. Allow 10-15 minutes per knife. Extra time is needed for repairs and restorations.

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

• Absolutely. Knife repair is one of our specialties, including fixing broken and bent tips, rusty blades, and chipped edges. Repairs start at $5 and go up by $5 increments, with most repairs costing $5-$15.

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

• Probably. A good knife is a sharp knife, and many just need a little TLC to be useful again. Dull knives are more likely to cause injury than sharp ones.

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

• We recommend starting with a Gyuto or a Santoku. Gyutos are great for a rocking cutting motion or meat preparation. Santokus are ideal for chopping and cutting vegetables. Pairing one of these with a petty (utility) knife makes a great combination. We recommend 180mm-210mm for Gyutos or 120mm-150mm for petty knives, and 160mm-180mm for Santokus. Contact us for a consultation!

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

• Carbon Steel: Forms a better edge and is easier to sharpen but requires more care to prevent rust. Keep clean, dry, and lightly oiled after use (use tsubaki or mineral oil, not vegetable oil).
• Stainless Steel: Requires less maintenance and is more durable but can be harder to sharpen. It can still rust if not properly cared for.

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

• Keep the blade clean and dry after every use. Wipe periodically during use, especially with acidic foods. Store with a light layer of tsubaki oil.

My carbon steel knife keeps changing colors. What’s going on?

• Rust appears as orange, red, or brown and should be removed. Other colors (blue, purple, green, grey, black) are patina, which helps protect the blade from future rust.

How do I remove rust from my blade?

• Use rust erasers or “gummy stones” available in our shop, or gently use the rough side of a scotch-brite pad. Avoid overly scratching the blade.

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

• Stain-less steel can still rust if left dirty or wet. Keep the knife clean and dry and avoid moisture traps in plastic covers. Remove rust as needed.

I keep finding small chips on my blade. Why is this happening?

• Hard steels hold an edge but can be brittle. Avoid cutting bones or frozen foods and wash greens before cutting to avoid dirt and sand causing microchipping. Most chips are removed during sharpening.

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

• Western handles have more weight in the handle, giving good center balance. Wa handles are lighter and more blade-forward, advantageous for extended use.

When do you put products on sale?

• We periodically have in-store and online sales, typically 2-3 times per year. Sale items are also available for in-store purchase only.

Do you offer any service industry or student discounts?

• No discounts on products, but we offer industry discounts on sharpening services: 20% off for restaurants with more than 12 knives, and 10% off for students with valid ID.

How do I keep my knife sharp at home?

• Use hardwood, composite rubber, or plastic cutting boards. Never use countertops, glass, or bamboo. Hand wash and dry knives, avoid the dishwasher. Use ceramic honing rods and Japanese water stones. Hone by trailing the edge, using equal pressure and passes on each side. Sharpen when honing no longer works.

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

• A #1000-#2000 grit stone is ideal for forming a good edge. Pair with a finer stone (#4000-#6000) for better edge formation. Combination stones are great for beginners.

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

• Absolutely. Include your name, shipping address, phone number, email, and sharpening or repair specs. We will assess them, send a quote, and ship back via USPS 2-day flat rate.

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

• Consider Nakiris and Honesukis, which are useful but not commonly found in western sets. For less maintenance, choose stainless steel.

Do you offer a wedding registry?

• Yes. We offer tailored registries for culinary-minded couples. Contact us to set up an appointment. We also offer a wide array of culinary gear.

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

• We offer full upgrade and replacement handles for all Wa (Japanese) style handles with a variety of shapes, sizes, and wood varieties.

How can I follow Coutelier on social media?

• Follow us on Instagram: @couteliernola.