For cafes, restaurants & commercial kitchens
Sharp knives, on a schedule you don't have to think about
A blunt section knife costs a kitchen more than it looks like it does — slower prep, ragged product, and the hand injuries that come from forcing a dull blade through something hard.
We collect your knives on a regular run, sharpen them properly on a slow water-cooled wheel, and bring them back. No trip to a hardware counter, no waiting weeks — and when you need them back for service, priority turnaround means they leave after lunch and return before dinner.
Tell us your venue, we'll quote it
Every kitchen runs differently — knife count, mix of blades and how hard they get worked. Send us the details and we'll come back with a price per visit and a suggested schedule, no obligation.
Get a commercial quote →How it works for a venue
1. A standing run
Weekly, fortnightly or monthly — whatever suits your prep cycle. We turn up on the same day each time, so nobody has to remember to book it. Same 5-knife minimum per visit as our consumer service, which a working kitchen clears without thinking about it.
2. Collected and returned
Knives travel in blade guards, get photographed on arrival, and come back to your door. Nobody from your team drives anywhere.
3. Sharpened properly
A slow, water-cooled wheel with a fixed-angle jig, finished by hand on a leather honing wheel. The steel never overheats, so your knives keep their temper and last longer.
What's different for commercial accounts
Priority service
Picked up after lunch, back before dinner service
Booked ahead for your run day, your knives go straight onto the wheel instead of into the queue — collected once the lunch rush is done and returned sharp in time for evening prep. No kitchen left short, no spare set to buy. It's an add-on to the standard run and we'll price it with your quote.
No order-size limit
The online form caps at 20 knives because it's built for households. Commercial jobs aren't capped — a full kitchen's worth in one go is normal, and we schedule the work so you're never waiting on the whole set.
One point of contact
You're not dealing with a franchise or a call centre. Emile sharpens every blade himself and answers the phone — call or text. If an edge isn't right, we redo it free.
Kitchen kit, not just knives
Chef's knives, santoku, boning and butchery blades, cleavers and kitchen scissors all go on the same run.
Where we run
Scheduled commercial runs cover our Lake Macquarie pickup area — postcodes 2264, 2267, 2278, 2280–2286, 2290. If you're a bit outside it, ask anyway: a venue with real volume is usually worth the drive.
Further afield, our prepaid mail-in service works anywhere in Australia — some venues run that way between visits.
Get a commercial quote
Two minutes, no obligation. We'll reply with a price per visit and a schedule that fits your prep days.