Mobile workshop · No travel charge
We pull into your driveway and sharpen on the spot. Your knives never leave your kitchen. You get them back a few minutes later, tested in front of you.
10% off your first visit. $60 minimum per stop, after the discount and before taxes.
Reviews published on Google, signed with the reviewer’s name. The rating and the count add up our three listings: North Shore, Montreal, South Shore. Go check them.
Service rapide, professionnel je recommande
Google reviewView on GoogleGreat service and sharp knives! What more can you ask. Highly recommended!
Google reviewView on GoogleLe service à domicile est super pratique. Les retours d’appel sont rapides et le technicien fut ponctuel professionnel et très courtois. Je recommande.
Google reviewView on GoogleMerci à Edouard pour son bon travail
Google reviewView on GoogleExcellent service, rapide et efficace. MERCI!
Google reviewView on GoogleGreat and fast service! They come to you which makes everything easier.
Google reviewView on GoogleService rapide, consciencieux, poli et bien fait.
Google reviewView on GoogleExcellent service! Rapide, très bien exécuté. Mes couteaux n’ont jamais si bien coupé:-)
Google reviewView on GoogleTrès bon travail!
Google reviewView on GoogleToujours un bon service et travail très professionnel.
Google reviewView on GoogleFour steps, and only the first one asks anything of you.
Tell us what needs sharpening and when you are home. Two minutes, and your full street address is optional.
We book you for a day the truck is already in your area. That is what lets us skip the travel charge instead of passing it on to you.
The whole workshop is inside it: wheels, machines, everything. It parks in your driveway and the work starts there.
Before we leave. If something is not cutting the way it should, we take it back.
Pull out everything that has stopped cutting. The minimum is per stop, not per item, so one visit can cover the kitchen, the sewing basket and the shed.
Before taxes
Chef's, paring, santoku, boning. We keep the original edge angle.
Bread, steak and tomato knives. Every tooth is done by hand, one at a time, on an adjustable jig.
Poultry shears, herb scissors, all-purpose. Tension gets readjusted.
$8 to $14
Dressmaking shears and fabric scissors.
$12 to $17
S-blades and slicing discs.
$8 to $12
Straight blade and julienne blades.
Price to be determined
Knife and plates. Both surfaces have to seat against each other.
$8 to $12
We remove it, sharpen it, balance it and put it back. Nothing for you to do.
$22
Deck blades, balancing included.
Reel and bed knife, set together.
$60
Anvil and bypass pruners, any brand.
$14 to $18
Hedge and grass shears.
$14 to $18
Toothed blades, electric or gas.
Price depends on size
A sharpened spade changes the whole afternoon.
$14 to $18
Felling axes, camp hatchets, splitting axes. We rebuild the full bevel.
$14 to $18
Two Quebec television shows came out and filmed the mobile workshop. Both segments are in French, and they are still the fastest way to see how the truck actually works.
Playing loads the YouTube player and sends a request to Google.
And not only on television. Quebec outlets have looked at how we work. What they say carries more weight than one more paragraph written by us. The pieces are in French.
Protégez-Vous
Column by Stéphanie Perron
Quebec’s consumer magazine came to us with its questions about professional sharpening: steel quality, how long an edge really lasts, and what a knife actually needs.
Read the articleLe Journal de Chambly
Jean-Christophe Noël
The paper traced the business back to 2011: from a bell-ringing truck going door to door to the appointment-based service it runs today.
Read the articleCaribou
Text by Virginie Landry
Quebec’s food and farming magazine describes the method as machines deliberately run slower for the sake of precision. That is the same claim made above, made by someone else. Print only; the text is reproduced here, in French.
Read the article
A quick sharpening and a good one look the same on day one. Three months later they look nothing alike. Here is what we do differently, starting with the part nobody else in Quebec uses.
Our machines carry jigs matched to the knife: Japanese, German, chef, boning, filleting, bread, hunting. That is what lets us reproduce the exact angle instead of eyeballing it freehand. A Henckels sharpened at your place this morning and the same Henckels across town two hours later leave with the same angle. The result does not depend on which technician shows up.
Standard sharpening runs two stages and two belt changes, finishing at 1,200 grit. No knife leaves one of our trucks below that.
Sharpening raises a burr along the edge. A third stage, on a leather strop with polishing compound, removes far more of it and refines the edge to roughly 8,000 to 10,000 grit. The edge is not only finer, it is more stable, so the knife stays sharp much longer. The harder the steel, the better it holds that edge. Simple rule if you do not know what your knives are made of: past the hundred-dollar mark, it is worth it.
The usual shortcut is to run the flat side, opposite the teeth, in a single pass. That produces an edge, but it works around the serrations instead of sharpening them. We take each tooth separately, by hand, on adjustable jigs built for the different serration profiles and angles, against a disc turning very slowly. It takes far longer. It is also the only way to keep the original geometry of a bread or steak knife.
Our machines are variable-speed and we run them low. A blade that overheats loses its temper, and steel that has lost its temper will not hold an edge again, no matter who sharpens it next. That is the one kind of damage sharpening cannot undo.
We take the blade off, sharpen it, balance it and put it back. An unbalanced blade shakes the engine and wears it out; a dull one tears the grass instead of cutting it, and the lawn browns at the tips.
Saint-Jérôme to the north, Saint-Jean-sur-Richelieu to the south, Hudson and Saint-Lazare to the west, Repentigny to the east. In between, we cover the island, both shores and the off-island suburbs.
Montreal · Laval · Longueuil · West Island · Beaconsfield · Pointe-Claire · Dollard-des-Ormeaux · Terrebonne · Boucherville · Brossard · Saint-Eustache · Blainville · Vaudreuil-Dorion · Hudson
Not sure you are in range? Put your postal code in the form and we will tell you.
Tell us what needs sharpening and when you are around. We will call you back to set a time.
10% off your first visit. $60 minimum per stop, after the discount and before taxes.
It happens all the time, and it is no reason to keep cutting with dull knives. We have two drop-off points: leave your items there and we take care of the rest.
Our two drop-off points
Centre de Couture Gema
239, boulevard Curé-Labelle, Rosemère (Québec) J7A 2H3450 437-9562BBQ Prestige
941, boulevard Curé-Labelle, Blainville (Québec) J7C 2L8450 433-8433Both are on the North Shore, so it works best if you live nearby. If you are farther out, team up with a neighbour instead: the $60 minimum is per stop, not per person.
Rather call?
514-999-3013, poste 1