Restaurants keep knives sharp two ways: knife swap (sharp knives in, dull knives out) and on-site sharpening (your own knives, sharpened on the truck). We do both. Here's how to choose.
Knife swap
We set up a kit that matches the knives your line uses. Every week we hand over a sharp set and take the dull one back to sharpen.
- Pros: no downtime, house knives always sharp, nothing to buy up front
- Cons: cooks use house knives, not their own
- Best for: busy lines, high cook turnover, kitchens that share knives
On-site sharpening
The truck parks out back and we sharpen your own knives on the wheel, then hand them back.
- Pros: chefs keep their own knives, and you can see the price per visit
- Cons: the knives are out of service for part of the stop
- Best for: chef-driven kitchens, high-end knives, smaller teams
Side by side
| Knife swap | On-site sharpening | |
|---|---|---|
| Downtime | None | Part of the stop |
| Whose knives | House kit | Yours |
| Price | Quoted | From $45 a visit for 10 knives |
| Supplies on the same truck | Yes | Yes |
Do both
Lots of our kitchens swap the house knives and have the chefs' own knives sharpened on the same visit. Same truck, one invoice.
Talk to us about your kitchen or call (214) 701-5564. More on knife swap and restaurant sharpening.