When I started, I didn't know a whetstone from a strop. I had a drawer full of dull kitchen knives and a vague idea that someone in my city should be sharpening them professionally. That someone, I decided, would be me.
Six months later, I was clearing over $500 a month — spending less than two hours a week doing it. Here's exactly what I did, including the mistakes you can skip.
Starting From Absolute Zero
I spent about two weeks doing nothing but watching YouTube videos and practicing on cheap knives from thrift stores. This is important: don't practice on your clients' knives. Thrift store knives are $1–3 each and perfect for learning.
"The goal in the first two weeks isn't to be good. It's to get your muscle memory started and understand what a sharp edge feels like."
I ordered the equipment from my product list — nothing fancy, nothing expensive. The total startup cost was under $300, and I had everything I needed from day one.
Getting My First Clients
This is where most people overthink it. I did three things:
- Told everyone I knew. Friends, family, neighbors. Five of my first ten clients came from this alone.
- Posted in local Facebook groups. I offered to sharpen knives for free for the first three people who responded, in exchange for an honest review. This got me testimonials immediately.
- Walked into two local restaurants. I asked to speak to the chef and offered a free sharpening on one knife, no strings attached. One of those restaurants became my first monthly account.
Within 30 days I had 8 paying clients. Within 60 days, I had 3 recurring monthly accounts.
The Recurring Account: The Real Secret
Single knife sharpenings are fine. But monthly accounts are where the real income comes from.
My restaurant client pays me a flat monthly fee. I pick up their knives on the first of the month, sharpen them at home, and return them within 24 hours. It takes about 45 minutes of actual work. That one client alone accounts for $120/month of my income.
Where the Business Is Now
I currently have 4 restaurant accounts, 2 butcher shop accounts, and a rotating list of about 15 residential clients. My average week involves 1–2 hours of actual sharpening. The rest takes care of itself.
The biggest lesson: don't overcomplicate it. The business is simple. Knives need sharpening. Most people don't know how to do it. You show up, do good work, and charge a fair price. That's it.
If you want the complete blueprint — the equipment list, the scripts, the pricing guide, and the step-by-step plan I followed — that's what the City Knife Co. kit is for.