Today we’d like to introduce you to Michael Behn.
Hi Michael, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
I started out my career as a chef, but the years of low pay, bad workplaces and subhuman treatment made me want to switch careers after a decade in the kitchen.
I was always the sharp knife guy in the restaurants I worked in, I realized the knife sharpening that was being offered in the city was a very low level, so I started MOSHI MOSHI knife sharpening in august of 2020, and it’s been my full-time venture since day 1.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Acquisition of clientele is the big game with this gig, and luckily I leveraged my connection in kitchens and had some big ATL names like Kevin Gillespie and Ron Hsu make Instagram posts talking about how happy they are with the sharpening. I’m lucky to have these kitchen knife sharpening-related connections. So generally, it’s been smooth sailing, the people know where to go for the best edges. The only hiccups have just been growing pains, like making the scheduling app and website stuff.
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
It’s the premier in sharpening in the south East. We use the best tools, have the most knowledge and experience and care the most about the final product. Others may claim to be sharpeners in the city, but the products we are putting out are not comparable. It’s the finest edge in Atlanta.
I’m proud of my brand being one that works hard but really takes care of myself. I take the time off, I take vacations and I turn my phone off at night so I can be done working. That’s a facet of my business I’m incredibly proud of, my focus on work-life balance, something I was never even able to come close to when working as a chef.
Do you have recommendations for books, apps, blogs, etc?
Nope. All sharpeners seem to keep their secrets to themselves, I’m self-taught, with mistakes being my teacher.
Pricing:
- Pricing is based off length, for your standard western chef knife it’s 2$ per inch
- Japanese single bevel knives 3$ per inch
- Serrated knives are 4$ per inch
Contact Info:
- Website: Moshiknives.com
- Instagram: https://instagram.com/moshiknivesatl?igshid=YmMyMTA2M2Y=
Image Credits
Ryan Fleisher – https://instagram.com/fleisherphotography?igshid=YmMyMTA2M2Y=
