My story
As a classically trained chef I have worked with Roger Verge and Alain Senderens, both Michelin Star Chefs, as well as worked in many hotels and restaurants in Australia, including Grand Hyatt Melbourne for 7 years, recently owning and operating several businesses, from restaurants, Cafés to owning & operating a Brisbane Bayside cooking school for 12 years.
Having been involved in the hospitality and training industry for over 30 years, I have learnt that chefs and home cooks often don't have the time to sharpen and maintain their own knives due to the highly demanding nature of their job roles.
I look forward to helping you sharpen up.
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Stephen Hall
Why should we sharpen up?
As chefs and home cooks concentrate on honing their cooking skills, knives often get overlooked and neglected. A blunt knife is far more dangerous to the user than a sharp precision cutting knife.
Sharp knives also produce a far superior product, as well as making your work much more productive and reducing shoulder/arm pain.
When I was employed in high-end hotels and restaurants, the last thing my colleagues or I wanted to do was sharpen our knives after a long day, although we could competently complete this task.
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