Founder Sam Daigle is a Minneapolis based chef who saw a needed market for high quality sharpening.
To the professional chef:
Ensuring you have a sharp knife for service is imparative. Sometimes this can be a hard lesson learned. I have spent the last 15 years sharpening for the chefs to my right and left to make sure we were all set up for success. I am now dedicated to making sure you are sharp and efficient.
To home cooks:
The difference between a sharp knife and a dull knife will change the way you cook at home. A sharp knife will save you time and effort making cooking or learning to cook, much more enjoyable. Whether you have a knife set as a gift 15 years ago or a new knife to brighten up your kitchen, we can get you back in fighting shape.
What people are saying about Brunoise…
I can sharpen my knives but I don’t have time for that! I operate two businesses and this is the last thing on my mind.
— Daniel Del Prado, Martina & Colita
Super sharp and even after a month, I haven’t had to hone or sharpen yet.
— Alex Desnick, 612 Food
My Opinel couldn’t cut an apple. when I got it back, it cut the apple and my thumb! This thing is great!
— Tristan Pitre, Demi