Booking software for knife and blade sharpening.
Twelve dollars a knife needs a minimum charge and a round that makes sense, plus the two-hour window between lunch and dinner service.
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
Customers book themselves
Share your link and customers pick a service and slot at a price worked out for them, straight into your diary.
Learn moreSmart scheduling
Your day plans itself
Every booking lands on a routed timeline, so you spend less time driving and more time on the tools.
Learn moreBuilt for your trade
Built for every kind of knife & blade sharpening business
Restaurant and cafe kitchens
Thirty to fifty blades between lunch and dinner, done on the bench while the section is being prepped. The core of the round.
Butchers and smallgoods
Boning knives and a bandsaw blade, sharpened often and to a very particular edge. A customer who notices immediately if you get it wrong.
Domestic sets and market rounds
Households booking a full set, usually clustered around a market stall or a suburb you are already working that day.
Barbers, groomers and trade blades
Clipper blades, scissors and shears with their own geometry and their own price, from businesses that cannot work without them.
See it in action
The whole job, in one app.
Priced and booked
A minimum charge that makes the small jobs work
The floor price shows before the customer books, so a two-knife household adds the rest of the drawer or moves on, and nobody is declined by phone.
Scheduled and dispatched
The mid-afternoon window for kitchens only
Restaurant service runs its own availability in the gap between lunch and dinner, so a chef books a Tuesday afternoon without needing a call to arrange it.
- 1Kitchen sharpeningFortitude Valley14:30~9 min
- 2Domestic set · market stallNew Farm15:30~6 min
- 3Butcher blade setTeneriffe09:00
On the day
A swap set instead of a wait
A sharpened set left in exchange for the blunt one is its own priced service, so the section keeps working while the blades are away.
- Per knife× 5A$60
- Minimum chargeAppliedA$0
- Scissors sharpeningAdd-onA$12
Get paid
The count is the invoice
Knife count is a quantity chosen at booking, with the total built in front of the customer and the kitchen's usual count kept on their record.
Less admin, more bookings
Made for knife & blade sharpening businesses
Twelve dollars a knife needs a minimum
There is no version of this business where a single-knife call-out works, and the polite way to say so is a minimum charge on the service. The customer sees the floor price before they book, a two-knife household either adds the rest of the drawer or does not book, and you never have to decline a job on the phone.
Between lunch and dinner is the only door
A commercial kitchen cannot give you its knives during service and will not open early for you. That leaves roughly two till four, which is a narrow window and a predictable one. Give the restaurant service its own availability in that window and the chef books a Tuesday afternoon without a conversation about when you can come.
A swap set beats a wait
Leaving a sharpened set and taking the blunt one turns a wait into an exchange, and it doubles what a kitchen will pay for. That is a different service with a different price and a different length, so list it as one, and the chef picks the arrangement that suits their section rather than the one you happened to describe on the phone.
The count is the invoice
Per-item pricing only works if the count is captured properly, so make it a quantity the customer sets while booking and let the total build in front of them. The amount charged is calculated on our side, so the number on the confirmation and the number on the invoice are the same one, and the kitchen's usual count sits on their record for next time.
Start taking knife & blade sharpening bookings today
Set up in minutes. 200 bookings a month free, no card needed.
One app for the whole job
Everything you need to run your knife & blade sharpening business.
Common questions.
Yes. A minimum charge on the service floors the price, and the customer sees it before they commit. Small jobs either grow or go elsewhere.
They can. Knife count is a quantity on the service, the total updates as they set it, and the charged amount is worked out on our side.
Yes. Run the commercial service with its own availability. Domestic customers see your other hours and never see the kitchen window.
Yes, on the site. Each venue is its own record with its own notes and history, so the next visit is priced from the last count rather than a fresh conversation.