For professional kitchens
A sharpening masterclass in your kitchen.
We come to your kitchen and teach the chefs to keep their knives sharp themselves, on whetstones and with their own knives. Everyone goes home with a course certificate.
A sharp knife is a safe knife.
A safer working day
A sharp knife does not slip off the food. That means fewer cuts in the kitchen.
Less strain
The knife needs less pressure, and your hand notices after a long shift.
Cleaner cuts
The blade goes through the food without squashing it flat.
Knives that last
Good sharpening takes off little steel, so a knife can take more than a hundred sharpenings with us.
From the kitchens we have visited.
Europe and beyond, by invitation
The workshop travels.
Outside Norway we come by invitation, in Europe and further afield. Our sharpening box is a TOYO STEEL case with the stones from the workshop, and the knives travel in a SHINOGI Case. You can see everything we travel with in The knife on the road.
Travel and accommodation are agreed in the quote.
From the workshop, since 2020
Sharpening came first.
Tomatosharp started as a sharpening workshop. For three years we did nothing but sharpen, before we started selling knives.
Today we sharpen every type of knife. We have travelled to Japan to learn from the smiths and sharpeners there, and what we learned is what we show your chefs.
With a trade account, we sharpen the kitchen's knives on a regular basis, by post too.
How it works
1. Book
Fill in the form below or call us, and tell us a little about the kitchen.
2. We agree a time
We get in touch and find a day that suits the kitchen.
3. The chefs sharpen
We come to the kitchen. The chefs sharpen their own knives on whetstones, with one of us beside them.
Book a masterclass.
Tell us about the kitchen and which days suit you. You can also call us on +47 400 54 454.