Booking software for knife sharpening rounds in Ireland.
The round is the trade. Standing visits to hotel kitchens, butchers and salons, counted blade by blade, dropped into the lull between services.
Start with Google- A minimum charge that makes the small jobs viable
- Knife count taken as a quantity at booking
- A mid-afternoon window offered to kitchens only
- The kitchen's knife count kept on the site
Online booking
The kitchen sorts its own slot out
Your page offers the hours you keep and nothing else, so a head chef takes the Tuesday lull without ringing, priced as they choose.
Learn moreSmart scheduling
The next fortnight is already on
Standing visits appear well before anybody asks, and a one-off down the road is ranked into whichever gap adds the least driving.
Learn moreEvery blade on the round
The work you actually carry out
Hotel and restaurant kitchens
Thirty-odd blades done on the pass while the section preps. Set it as a standing visit and the next one is already on the board.
Butchers and carveries
Boning and carving knives plus the bandsaw blade, each a line with its own count and rate, so the invoice matches what left the shop.
Chippers and fish counters
Filleting blades that go off quickly and come round often. Their own service, their own price and their own length of visit.
Deli counters and slicers
A slicer blade has to come off the machine, so it is booked for the hour before opening and priced as its own job, not as a knife.
Barbers and salons
Scissors and clipper blades with their own geometry and their own rate, from a chair that cannot trade for a day without them.
Dog groomers
Clipper blades and thinning shears by the batch, left at the bench or swapped on a standing visit every few weeks.
Farmers market stalls
A Saturday on the stall is a day nothing else can book into, and the sets people leave with you come back as their own jobs.
Household sets and drop-ins
A full drawer is one job at one price on your page. Brought to you, it books against your bench rather than against a drive.
Garden shears and secateurs
Secateurs, loppers and hedge shears in a crate, quoted as lines with a count, so the total is arithmetic rather than a guess.
The round is the trade.
One hotel kitchen every fortnight quietly outearns twenty households. Set the arrangement once and the visits see themselves onto the board.
Set once, then it turns up
Same day, same fortnight, ending never or after a set number of visits. Standing arrangements are on the Free plan and generate ahead.
Three arrangements, one quote
Bench visit on site, a swap set, or brought in, side by side with their own prices and the one you would run marked recommended. Options come with Pro.
Move one visit, not the pattern
Shift the Tuesday a chef cannot make and the rest of the arrangement re-anchors to it, which saves rebuilding the lot by hand.
- Chef and cook knives28 blades · standard edge€336
- Boning and filleting6 blades · fine edge€90
- Slicer blade1 · off the machine€45
Priced per blade, settled per visit.
A visit only pays if the count is right, so the count is the invoice: every blade type its own line, its own rate and its own quantity.
Cash and transfer cost nothing
Write down what the kitchen handed over against the visit on the Free plan. Cards are the only part of the money that needs Pro.
A link per visit, not a chase
Send a payment request against the visit and the venue settles it with no account and no app. The money lands in your own account.
One list of who is behind
The Payments list totals what has come in and what is still out, so the venue three visits in arrears rather sees itself out.
- Aoife ByrneP-1011 · 25 Jun · Bank transfer€380
- Cian MurphyP-1012 · 25 Jun · Cash€240
- Niamh DoyleP-1013 · 28 Jun · Card€380
- Seán GallagherP-1001 · 27 Jun · Card€190
Do you do bandsaw blades? We run one plus about forty knives.
The blade you have never seen.
Somebody asks whether you do bandsaw blades or horse clippers. It arrives as a request in the thread to accept or decline, not a voicemail.
- NDNiamh DoyleToday · 15:45Best+8 min
- SGSeán GallagherToday · 14:30+22 min
- OKOrla KavanaghTomorrow · 09:15+35 min
The one-off lands where it costs least.
A new job is scored against your open gaps by the driving each one adds, and the cheapest gap is put at the top for you to confirm.
- 12 AugKitchen round · 34 bladesBooked · €408
- 12 AugPayment received€408
- 29 JulKitchen round · 31 bladesCompleted · €372
- 18 JulSwap set quoteAccepted · €520
- 15 JulSlicer blade · off the machineCompleted · €45
The venue remembers its own count.
The same kitchen every fortnight, priced off what it ran last time rather than off a fresh conversation with whoever answered.
The lull between services is the door.
A kitchen will not hand over its knives mid-service and will not open early for you. Availability comes off the hours you actually keep.
- Drumcondra8 counties · 2 crew
- Clontarf7 counties · 2 crew
- Dublin North7 counties · 2 crew
A round only pays if it is tight.
Density is the economics of this trade. Claim the counties the round actually covers and an address outside them never becomes a job.
One app for the whole job
Everything you need to run your knife and blade sharpening business.
Starts free. Grows
only when you do.
Add your whole team and get booking for nothing.
As you grow with us you can go Pro.
Common questions.
You can, and it is on the Free plan. Pick the day and the interval, say whether it ever ends, and the visits are generated ahead of you.
It can. Each blade type is a line with a count and a rate, and the invoice for the visit is a PDF built off those same lines.
Price the smallest thing you sell honestly and claim only the counties the round covers. A drawer of two outside the patch cannot book.
They can. Whoever runs the commercial round keeps that service and those hours, so the lull is the only window a head chef is offered.
No. Cash and bank transfer written down by hand are free. Cards are the part that comes with Pro, and they land in your own account.
You can. Make it a service that books against your bench rather than a drive, and it sits on the same diary as everything else.
