Sharp knives every week, without leaving your kitchen
For Munich head chefs and butchers with 3 to 30 cooks: we collect Monday, sharpen on a water-cooled wheel, return by Wednesday, billed monthly per kitchen.
What it does
We pick up your dull blades on Monday, sharpen them on a water-cooled wheel, and bring them back sharp by Wednesday, with one monthly bill per kitchen.
Who it is for
This is for head chefs and butchers at Munich restaurants that employ between three and thirty cooks and want reliable edges without extra effort.
How it works
You hand us your knives at the start of the week, we sharpen them off-site, and you get them back midweek; billing is simple and monthly.