Not Just Sharp. Precise.

I sharpen for just about everyone who depends on a sharp edge in Austin. Landscaping crews like Juarez Brothers. Small-engine shops, including my neighbor Roger over at Miller Small Engine Works. Food trucks around the city. And professional kitchens, from a chef at Shogun Japanese Grill to the team at Emmer & Rye and the Michelin-starred Hestia. Every blade gets the same careful attention, whether it's a $400 Japanese gyuto or a beat-up landscaping machete.

I didn't come up through fine-dining kitchens, and I'm not going to pretend I did. I got my start as a line cook at Hot Tamale's in Albuquerque. I wasn't living behind a knife every shift, but that time taught me what makes a blade a pleasure to use and what makes one a frustration.

What actually sharpened my skill is the work I do now. I've put a proper edge on more than 20,000 blades since 2022, and I sharpen every single day. That daily, hands-on repetition plus years of working directly with my customers to learn how they cut, what they cook, and how they like an edge to feel is how I dial in each knife to the person holding it. Your knife isn't a unit on a line. It comes back the way someone who actually cares about knives would hand it to you.