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Chefs Knives

We do not currently sell knives as there are so many types and Chefs normally like to choose their own. This could change. The knives used in big and small kitchens include:

  • KnivesSabatier (French) the very best in my view.
  • Global (Japanese)
  • Icel (Portuguese)
  • Victorinox (Swiss)
  • Gustave Emile (German)
  • Wustof Dreizack "Gourmet"
  • Sato (Japanese)
  • Kitchen Devil
  • Viners
  • Bachmayr-Solingen-Cleavers

We do offer a sharpening service to Restaurants, Kitchens and Butchers within 100 miles of Manchester. Starting at £1.60 per knife sharpened in your kitchen. We usually grind them at a 25 degree inclusive angle as preferred by "top" chefs.

Amongst the types of knives we sharpen are:

  • De-Boning
  • Steak Knives
  • Cleavers
  • Carvery Knives
  • Cutlery
  • Scalloped-edge knives (corrugated or serrated).

Our current customers include: The Devonshire Arms and Fell at Bolton Abbey near Skipton,Yorkshire, The Red Lion in Burnsall Village (nearby) and many restaurants throughout the Lake District including: The George in Penrith, The Armathwaite in Bassenthwaite, The Lodore in Borrowdale and the Swan in Newby Bridge and nearer to home the beautiful Italian Restaurant "Fresco Fresco" in Croston. All of these knives are sharpened monthly.

Some hospital kitchens also avail themselves of my services.

REMEMBER A BLUNT KNIFE IS MORE DANGEROUS THAN A SHARP KNIFE (more pressure is needed to cut and the chef is prone to slip resulting in an accident).

Contact us for more information on our knife sharpening service.

Model AF/DPC 9200T

AF/DPC 9200TMy invention for corrugated knives.

This machine was nominated 5th best (out of 176 inventions in France 2000). It corrugates knives and serrates scissors.
Pitches 0.25mm to 9mm.