What you get
- A set day every week. Same day, on a route that already runs through your area.
- Every blade, on site. Chef's knives, paring, boning, cleavers, bread knives and more, sharpened on ceramic and fiberglass wheels.
- Knife swap if you want it. We leave sharp knives and take the dull ones. How knife swap works.
- Repairs. Chipped edges and broken tips fixed on the truck.
- Kitchen shears. Sharpened on the same stop. More on scissors.
- Slicer blades. $75 each. More on slicer blades.
- Supplies on the same stop. Gloves, trash liners, foil, film and smallwares, all on one invoice. See supplies.
Prices
- 10 knives$45
- 15 knives$55
- 20 knives$65
- Each knife past 20+$3
- Fuel, per visit$5
New-customer route prices, per visit. Knife swap and multi-location groups are quoted.
Want a price for your kitchen? We'll call you.
Leave a name and number. We'll call the same business day with your route day and price.
We'll reply by phone or email only. No texts unless you ask.
Who we work with
More than 300 kitchens across Dallas-Fort Worth and Austin: independent restaurants, restaurant groups with many locations, hotels, country clubs, butcher shops, caterers and senior-living kitchens. Austin kitchens on our route include T-22, The Grove, Jack Allen's Kitchen, Swedish Hill and Easy Tiger.
What a dull knife costs you
Nobody budgets for dull knives, which is exactly why they're expensive.
- Yield. A dull edge crushes instead of slicing. Tomatoes bleed, herbs bruise, portions drift and trim goes in the bin instead of on the plate.
- Labor. Prep takes longer when every cut needs a second pass, and that time comes out of the same shift you're already paying for.
- Cuts. A dull knife slips. Almost every line cook injury story starts with a knife that wasn't sharp.
- Knives. Crews force dull knives, then chip and snap them. Sharpening a knife costs less than replacing it.
How we sharpen
Wheels, in order, on the truck: one sharpens the edge and one buffs off the burr. Chipped or broken knives get a fixer wheel first. Skipping that last step is the usual reason a "sharpened" knife feels great on Monday and dull by Thursday. We match the angle your knife already has instead of forcing everything to one setting. How long it takes.
Why weekly?
A busy line can dull a chef's knife in a few days. Honing helps between visits, but it can't bring back an edge that's gone. A weekly stop keeps knives sharp all the time. Read: how often should a restaurant sharpen its knives?
Where we go
Dallas, Fort Worth, Austin, Plano, McKinney, Frisco, Southlake and more.