11 Kalamath St · Mon-Fri 7:30-5
Drop off weekday knives at the Denver counter, or keep your kitchen running with a two-set commercial exchange.
Home cooks usually need the fastest clean drop-off. Restaurants need a rhythm that keeps sharp knives on the line without chasing a vendor. We handle both from the same Kalamath shop.
Kitchen knives, serrated knives, shears, pocket knives, slicer blades, and high-end European or Japanese cutlery can come straight to the counter during weekday retail hours.
Commercial accounts keep two dedicated knife sets in rotation: one working in the kitchen, one with us being sharpened. A Knife Guys representative exchanges the set every one to two weeks.
Drop-off sharpening is priced per blade. Commercial packages are priced per exchange. If a damaged blade needs more than sharpening, we quote the repair at the counter.
Chef, boning, serrated, paring, slicer, cleaver, mandoline, and slicer blades can be part of the rotation when the kitchen needs them.
We are open to the public, not only restaurants. Chefs, servers, bartenders, restaurant managers, and serious home cooks come through for apparel, knives, prep tools, barware, and restaurant equipment.
The Chef Works store-in-store gives kitchen teams a local place for uniforms, coats, aprons, and hospitality apparel without waiting on a shipment.
“The name is a little misleading. Yes, they have knives. However, they offer a wide selection of kitchen equipment (mixers, etc), professional kitchen uniforms, and professional kitchen knife sets. The guys that work here are all really cool. They definitely know their knives.”
“I've been bringing my knives here for years and they always do a fantastic job. They even took my hori-hori gardening knife and were able to fully restore it (it takes quite a beating every season!). Everyone is always so friendly and the turnaround time is always quite fast.”
“The knife guys do a fantastic job sharpening my knives. I got my kitchen knives sharpened about 2 weeks ago. I’ve cut my hands 5 times since then… didn’t feel a single one.”
Bring the knives in during weekday retail hours. If you run a kitchen, call the counter and ask about commercial service before your next exchange cycle.