My story
I grew up working behind the counter and on the cutting floor of my family's butcher shop, Pak Halal Meat, here in Mississauga.
A sharp knife isn't a luxury; it's what makes the work safe, fast and clean.
Years of boning beef, lamb and chicken taught me that lesson early. I started sharpening our own shop's knives, spending countless hours learning on whetstones, belt grinders and scissor equipment until I got every edge right.
Before long, other butchers and restaurants were asking me to sharpen theirs, and that's how Iron Edge was born.
Today I sharpen for kitchens, shops and home cooks across the GTA, and I treat every blade like it's going back on my own cutting board.