It seems that the Ottawa crew just can’t get enough of la belle province and are returning to Montrealthis spring with a truck-load of Japanese knives, sharpening gear, kitchen tools and gizmos, books, and cutting boards. My bet is that they can’t get enough of the welsh rarebit at Maison Publique. I’d drive 2 hours for that alone.
We’ll be setting up shop at the awesome L’Automne Boulangerie 2.0, 1470 Rue Bélanger, from 10am - 6pm on June 17-18. We won’t be able to do any serious sharpening on-site but will be more than happy to take it home with us and ship it back to you when we are all done ($15 shipping plus cost of sharpening).
Any chef worth their salt will tell you that your knife is the most important tool in the war on boring food. It's time to find a knife that inspires you.
Meet the motley Knifewear crew of rehabilitated chefs, food network junkies, food lovers and knife nerds here to share wisdom on knife care, sharpening and the artful history of knives manufactured by generations of craftsmen. We look forward to seeing you there!
Nathan started at Knifewear in 2013, when he left the restaurant industry to slang knives. Nowadays, he handles our communications, social media, and YouTube channel. If you're reading words on this website or watching one of our videos, Nathan was involved. He spends his spare time growing food, cooking, fermenting food and booze, and enjoying the great outdoors.
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