Back in 2010...
When I was 15, looking for an occupation that would be interesting for me. In high school, I was preparing for Undergraduate Program. I wanted to find a program that would include mastering artistic skills and math with a sprinkle of science. I was interested in several things, but any of those could hardly provide a steady source of income or be diverse enough.

One morning during breakfast, my mother passed me a magazine. It had stories about professional chefs from different countries. She said, "Our family has many chefs — my grand-grandmother, grandmother, I used to be a cook in the kitchen too. Maybe read it. What if you find it interesting?" I read a few quite good stories about their routes. Their competitions and efforts to perfect their art, how they grew and became outstanding chefs, fully committed men and women, experts of the highest level. This moment was the turning point for me. I decided to become one of them.
It was a turning point for my career. I learned the lesson and bought my first knife set that I never let anyone touch. Knife sharpening becomes something that I did on a bi-weekly basis. I started to learn my knives from heel to the tip.

In total, I spent seven years in the kitchen. I worked in many restaurants in Russia and the United States. I graduated as one of the best students and had time to take a few first places in competitions. I learned the USSR, Italian, Greek and American cuisines throughout my kitchen career. Had a chance to work with an incredible crew at a restaurant, which later earned Michelin star first in Massachusetts. I have worked as Sous Chef, Expo, Line-cook, Prep-cook, Butcher, Sauté cook, and a server.
Every chef must have a good set of well-sharpened knives. Knives show a lot about the owner. A cook can do nothing if their knives are dull, no matter how highly they are skilled. I believe that a knife sharpening shop should be in every small and big city..

I was combining my third and fourth years in college with cooking at a restaurant. Of course, I didn't have any sharpening skills at the time. When I had to get my dull knives sharpened the first time, I did not look for a knife sharpening near me. I knew the one who could help me better than anyone else — luckily, it was my father.
He explained to me the basic theory, introduced me to the broad field of sharpening mastery. He has been doing it for years back home and enjoys it every time he does it to this day. This fact proves the necessity of a knife sharpening service.

A few months later, I happened to be working at a steak house. I should say it was a tough place. Long work hours and lack of rest made the situation even worse. A guy who takes care of the knives was not providing professional sharpening service. Knives were dull even after the return. Problems came pretty fast. One day I had to get to the hospital after using the knives he sharpened to get my fingers stitched. Dull knives are more dangerous than sharp ones for the fact.
And these many years, I have been regularly sharpening my kitchen tools, perfecting this art try after try. Since October 2017, I established Mr. Sharp to let other people be safer using their cutlery equipment.

My name is Vladimir, and this is my story.
We specifically work with kitchen knives (serrated or straight blades) and fabric/kitchen shears. We DO NOT sharpen swords, ceramic knives, curvy knives (karambit type), all blades without a handle, straight razors, garden tools.

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