Chefs, private chefs & restaurants
I know you don't let
just anyone touch your knives.
Over ten years on the line and behind a butcher counter. Using water stones, I sharpen to each knife’s designed angle, on-site from my work truck, and you get your knives back same day. Depending on volume, most commercial service takes 45 minutes to an hour and a half.
Scheduled around service
Between lunch and dinner, before open, after close. I work when your kitchen isn't, not when it's convenient for me.
Nothing leaves the building
No pickup, no drop-off, no set out of rotation for a week. Everything is done in your lot and handed back before I go.
However often you need it
Weekly, monthly, seasonally, or the week before a big service. You set the cadence around how hard your kitchen is running, and change it whenever that changes.
How a service call runs
In and out between
lunch and dinner.
You tell me the window
Text me the day and the gap in your service. I build the route around it.
Gather your knives
I come collect your knives. This is a good time to ask any questions or make any requests for your knives.
Sharpened on-site
I bring the knives to my mobile workstation. Feel free to bring out more knives or grab one to get prep going again.
Knives ready for service
Your knives are cleaned, dried and oiled. Always returned same day, so you are never without your knives. Most appointments take 45 minutes to an hour and a half.
What I sharpen
Bring me the one
nobody else would touch.
Japanese
Gyuto, santoku, sujihiki, petty. Single-bevel yanagiba, deba and usuba kept single-bevel, with the ura respected.
Western
Chef's, boning, breaking, cimeter, slicer. Thinned behind the edge when the spine has gotten fat from years of grinding.
Serrated, shears & specialty
Bread knives sharpened scallop by scallop, not ground flat. Kitchen and poultry shears, cleavers, custom and heirloom steel.
Chips, broken tips, bent blades and rust get quoted separately — text me a photo and I'll tell you honestly whether it's worth saving.
Rates
Commercial rates for
professionals.
For industry professionals my sharpening rate is $8.00 per knife. This includes all styles of knives: chef, boning, serrated, cleavers, and the rest. If you have any questions on pricing or payment methods, don’t hesitate to call or text me.
Before you hand over the kit
The questions chefs
actually ask me.
Are you going to reprofile my knives?
No. I sharpen to the angle the maker built in. If a knife genuinely needs a different geometry — a Western knife thinned, an edge repaired — I'll tell you before I do it and you decide.
Do you use a belt or a wheel?
Water stones. A belt is faster and it's how most knives get ruined: too much steel, too much heat, and a new angle every time it comes back.
Can you handle single-bevel?
Yes, I can sharpen single-bevel knives, maintaining the ura while sharpening just the bevel side.
How often should a working kitchen book?
Depends on your volume and your boards. Most line kitchens land somewhere between four and eight weeks. I'd rather set the rotation after I've seen your edges once than guess now.
Do you work with private chefs?
Yes, and I can meet you at your home or your client’s home.
What if a knife comes back not right?
Test them while I'm there. Anything that isn't cutting the way you expect goes back to the stones before I leave.
