Restaurants · Food trucks · Caterers · Commissaries
Your line never
works dull again.
works dull again.
Standing accounts on a set schedule. I come early in the morning, before your crew starts prep, work the whole rack, and I’m gone before the first onion is cut.
Talk to me about your kitchen
or text (626) 678-0852
“A kitchen without a knife is not a kitchen.”
Masaharu Morimoto
Every account starts the same way
01
The walkthrough
I come in, talk with you and your chefs, count the rack, and see what the line actually uses and what goes dull first.
02
The plan
Standing visits, the knife exchange, or both. Weekly, biweekly, monthly. Built and priced around your kitchen, not off a rate card.
03
The visit
Early in the morning, before prep starts: sharpened, repaired, sanitized, paper-tested, or swapped sharp-for-dull in seconds.
Yes, food trucks too.
A two-person truck can’t send knives away for a week, and nobody on a commissary schedule has time to drive across town. I meet trucks where they park, before the lunch window.
The knife exchange
Sharp knives in.
Dull knives out.
Dull knives out.
The other way to run a rack: a set of sharp knives goes into your kitchen, the dull ones ride back with me, and next visit we swap again. The line never waits on an edge. It never even pauses.
Set up a walkthrough
or text (626) 678-0852
Griffin Blade Sharpeners · Las Vegas, NV · © 2026
Call or text (626) 678-0852 · info@griffinbladesharpeners.com