Sharp knives means happy employees, faster production, better presentation, and a safer work environment. So the goal should be knives that are consistently sharp at a level of sharpness preferred by kitchen staff. 

Also, the quality of the knife, ease of care and cleaning, sharing between staff, specified use, and control of cross contamination are all important.

Because any one or even all these variables can change from one commercial kitchen to the next, it’s best if we sit down with kitchen and financial decision makers for a FREE CONSULT.

Options include a knife exchange program for either knife sets you own, knife sets you rent from us, or knife sets you are “renting to own” from us.

** When you look at the history of knife sharpening, prices for this seriously necessary service have been stagnant for a very long time. Expect our prices to go up from time to time, usually annually, the first week of January.