I’ve been working for hotels and restaurants 23 years. These years greatly inspired me to improve my home cooking skills, hanging around the chefs. I noticed that, the pros and amateurs facing the same needs daily, a need of a sharp knife. After few damaged and ruined knives by some professional grinders, and helpful friends I came to the point, when the decision has been made, I will learn how to do that! 

 

In Hungary I learned the basic of knife sharpening from Sandor Galfi well known custom knife maker. Finally I got to the point, was able to achieve a decent edge. I was quite happy with the result. 

 

The turning point it was a day I met chef John Mooney from New York. Who introduced me the way of Japanese sharpening. I was convinced in that moment. So I started to learn and practice again. Six months hard work on every cheap knife I could find in the neighborhood and the new technique has been mastered. 

 

Not long after that my number of clients started to grow. First my friends ask me to sharpen their knives, after their friends came with the same request. I started getting a lot of feedback from family and friends about how sharp I made their knives, and my knife sharpening business was born. A few years later many people appreciate the sharpness of my knives. From the Gold Olympic medalists Chef Attila Timar, through Pro Chefs, Outdoorsmen, Knife Collectors, and Home Cooks as well.