Forty years at the stone
Gary Rice was born in 1963. He learned to hold an angle on a whetstone at nine, at Walter's bench in Highland Park. He worked there every summer through high school and full time from 1982.
Gary took over the bench in 1994. He sharpens kitchen, Japanese, and bread knives for home cooks and restaurants across Los Angeles. He still uses Walter's Yokosuka stones for the final polish.
The rule has not changed since Samuel's grindstone. An edge is done when it cuts clean paper, not before.
Prices are the same for every customer, from a single paring knife to a full restaurant set. See knife sharpening prices in Los Angeles.