Ask five chefs how often you should sharpen your kitchen knives, and you'll likely get five different answers. If you're looking for a consistent, professional approach to blade sharpening, Nella’s service is built to take the pressure off your team. We've worked with kitchen teams for decades, and this is one of the most common questions we hear. Blunt knives slow down prep, increase the risk of injury, and can even affect food quality. So, how do you know when it's time to sharpen your blades? And how can you manage it without adding another task to your already packed schedule?
We’ve supported thousands of chefs across the UK, and the same issue comes up time and again: how to keep knives sharp without disrupting the day.
How often should you sharpen kitchen knives in a professional setting?
There’s no universal schedule that works for every kitchen we’ve seen how much it depends on the tools you use and how hard they work each day. It depends on several practical factors we see every day:
- Knife type: Harder steels (common in premium knives) keep their edge longer but take longer to sharpen. Softer steels dull faster and need more frequent attention.
- Usage volume: A prep-heavy kitchen working through dozens of onions daily will need more frequent blade sharpening than a café slicing pastries.
- Cutting surface: Chopping on hard surfaces like ceramic or glass can wear down edges faster. Wooden or plastic boards are gentler on blades.
- Knife maintenance: Regular honing helps maintain sharpness but doesn’t replace the need for full sharpening.
On average, commercial kitchens need their knives sharpened every 1 to 3 weeks, depending on intensity. But most teams aren’t tracking this closely and that’s where the problems begin.
How can you tell when your knives are too blunt?
You shouldn’t need to question when sharpening is due. From our experience, here are the signs kitchen staff most often report:
- Your knife slips off tomatoes instead of slicing through them cleanly
- Prep takes noticeably longer
- You need to apply more pressure when cutting
- The blade slips instead of gripping the surface
- You’re seeing more bruised or crushed ingredients
Any one of these can slow service or impact consistency. Left unchecked, they compound into real problems.
Why isn’t ad-hoc sharpening reliable for commercial kitchens?
Some kitchens call in a sharpener only when problems become visible. Others rely on in-house staff to sharpen knives with minimal training or worn-out tools. We’ve seen both approaches cause more harm than good:
- Blades get over-ground, wearing them down faster
- Uneven sharpening alters the knife's geometry
- You lose access to essential tools at the busiest times
- Inconsistencies lead to unpredictable prep results
Consistency matters. A reactive approach doesn’t support that.
Nella Cut: Your professional blade sharpening partner
We know that most kitchens don’t have time to track sharpening schedules or manage inventory. That’s why Nella offers a structured, reliable blade sharpening service. We collect, regrind, inspect, and return your knives on a schedule that fits how your kitchen runs.
Here's how it works:
- Scheduled pickups: Weekly, fortnightly, or custom rotation based on your volume
- Precision regrinding: Each blade is sharpened by hand using whetstones a precision blade sharpening method that protects blade structure and edge integrity
- Quality control: Every knife is inspected, and unfit blades are removed from rotation
- Zero downtime: We deliver sharpened replacements with every pickup, so your team is never left without tools
Keeping knives sharp helps kitchens run efficiently, safely, and without disruption.
What sharpening schedule suits different types of kitchens?
If you're not sure where your kitchen fits, here's what we typically recommend based on real usage patterns. Based on what we see with clients across the UK, here’s a general guide:
- Fine dining: Weekly blade sharpening ensures prep precision and visual presentation standards are met
- High-volume restaurant or chain: Weekly or bi-weekly blade sharpening rotation keeps pace with continuous use
- Café or small bistro: Fortnightly blade sharpening may be enough, depending on prep volume
- Ghost kitchens / dark kitchens: Weekly sharpening ensures consistency across delivery meals
That said, we always tailor the schedule to your actual workflow.
What are the hidden costs of using blunt knives in your kitchen?
If you’re reading this and thinking your sharpening routine might not be working, we can help. Nella’s blade sharpening service is designed to take the guesswork and disruption out of keeping your knives sharp. Speak to our team to find the right service rotation for your kitchen.
Putting off sharpening might feel like a small compromise, but it doesn’t take long before it starts costing you. We’ve seen it affect everything from food waste to team morale:
- Slower prep increases labour time
- Poor cuts reduce yield and increase food waste
- Blunt blades lead to more kitchen accidents according to the Health and Safety Executive (HSE), knives are one of the most common causes of workplace injuries in food prep environments
- Lower performance impacts service during peak hours
In our line of work, sharp knives are essential to keep prep moving safely and efficiently, day in and day out.
What tools can and can’t be sharpened?
We don’t just service chef knives. Over the years, we’ve built processes for maintaining a wide range of tools:
- Serrated knives don’t follow the same sharpening routine. They can be serviced, but not as frequently.
- Meat cleavers and butcher knives typically need more regular servicing due to heavy-duty chopping.
- Kitchen scissors and mandoline blades often go neglected but benefit from professional maintenance.
We’ve built our service around making sure each tool gets the attention it needs without you having to think twice about it.
How do blunt knives affect food quality and kitchen safety?
Dull blades don’t just frustrate your staff. They lead to:
- Ragged cuts that damage produce and meat, accelerating spoilage
- Uneven prep that affects plating and portioning
- Greater risk of slips and accidents during service
In our experience, small compromises lead to big delays during service. We’re here to keep that from happening.
How can regular sharpening help pass kitchen inspections?
EHO inspectors want to see evidence of good practice. According to the Food Standards Agency, maintaining clean, functional equipment is part of a safe and compliant kitchen environment.
Our clients often tell us that scheduled sharpening and chopping board rotation give them more confidence going into inspections. It shows you're not cutting corners.
Answering your most common questions
How often should commercial kitchens sharpen knives?
Most commercial kitchens benefit from sharpening every 1–3 weeks, depending on prep volume and knife type. Nella can customise this based on your actual usage.
What’s the best method for sharpening chef knives?
Professional whetstone regrinding maintains the blade’s shape and edge without overheating or weakening the steel.
How do I know if my knife is dull?
If your knife drags through food, bruises ingredients, or slips off surfaces, it likely needs sharpening.
Can Nella help with other equipment?
Yes. In addition to knives, Nella also resurfaces and rotates chopping boards to extend lifespan and maintain hygiene.
Why chefs choose Nella
Kitchens across London, Manchester, and beyond trust Nella because we understand how commercial kitchens operate. Our clients don’t have to worry about sharpening schedules or replacing tools. They stay focused on prep, service, and running their team.
With Nella:
- You’ll always have sharp knives on hand
- You won’t risk hygiene non-compliance
- You’ll avoid last-minute disruptions
- You’ll gain a partner invested in your kitchen’s performance
We also provide chopping board resurfacing and rotation, giving you a streamlined way to stay on top of hygiene and compliance without unnecessary waste.
Let Nella take the guesswork out
You don’t need to wait for problems to sharpen your knives. Nella runs a professional, scheduled blade sharpening service that fits into your kitchen operations.
To learn more or book a free consultation, visit our blade sharpening service page.
You shouldn’t have to work around blunt tools. With Nella, sharp knives are always part of your routine.