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Kitchen Tools

  • Mercer Culinary single magnetic hook set of 2, side view of the curved brushed stainless steel hook
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    $6.49 CAD
    Mercer Culinary

    Mercer Culinary Single Magnetic Hook - Set of 2

    Features & Specifications: Single Magnetic Hook for magnetic bar 5 3/8" x 3/4" Stainless steel satin finish 90 days limited warranty Set of 2

Commercial Kitchen Knives & Tools in Toronto & Canada

A sharp, comfortable knife does most of the work on a prep line, and this collection covers the commercial kitchen knives, sharpeners, and knife storage that keep one working. Victorinox is the name most kitchens reach for, thanks to non-slip Fibrox handles: the 5.2063.20 Fibrox 8" Chef's Knife handles everyday prep, the 5.2533.21 Fibrox 8" Bread Knife cuts crusty loaves without crushing them, and the 5.6603.15 Fibrox 6" Semi-Stiff Curved Boning Knife breaks down chicken and pork in house. Once blades start to drag, Winco's Dual Stage Knife Sharpener and Sharpening Steel bring the edge back, and Mercer Culinary's magnetic bar knife holders keep everything within reach and off the cutting board. Whether you're outfitting a steakhouse, a bakery, or a café in Toronto, Mississauga, Vaughan, or anywhere else across the GTA and Canada, Phoenix Food Equipment gets your kitchen tools delivered.

Frequently Asked Questions

Common questions we hear from operators.

What knives does a commercial kitchen need?

Most commercial kitchens can get through a full shift with four or five knives. A chef's knife does the bulk of the chopping, slicing, and dicing, so an 8" is the usual starting point, and the Victorinox 5.2003.25 Fibrox 10" Chef's Knife is the bigger option for cooks who break down large produce all day. Add a serrated bread knife for loaves, tomatoes, and cakes, and a boning knife for trimming and butchering. If you carve roasts or slice cooked meats, the Victorinox 5.4723.30 Fibrox 12" Slicer has a Granton edge that keeps slices clean, and the Victorinox 5.2523.17 Fibrox 7" Santoku is a popular shorter-blade alternative for line cooks.

How should knives be stored in a commercial kitchen?

Store knives where the blades can't rub against each other or get knocked around, and where they're easy to grab. Loose in a drawer is the fastest way to dull an edge and cut a hand. A wall-mounted magnetic bar is the most common choice on a busy line, since it keeps blades visible and off the prep table. The Mercer Culinary 18" Stainless Steel Magnetic Bar Knife Holder has two bars and comes with six hooks for spatulas and tools, and the 12" and 24" versions fit smaller and larger walls. Magnets only hold steel blades, so ceramic knives won't stay put. If you'd rather not use magnets, the Winco Stainless Steel Knife Rack hooks onto a wall and holds seven knives in slots, and a Winco Knife Blade Guard with a felt interior protects the edge of any knife that travels or lives in a drawer.

How do you sharpen a commercial kitchen knife?

A sharpening steel mostly hones a knife, straightening the edge between sharpenings, so it's worth using regularly. When a blade still drags after honing, it needs real sharpening, which removes a little metal to form a new edge. The Winco Dual Stage Knife Sharpener has coarse carbide blades to sharpen and ceramic rods to hone, so one tool does both. Kitchens that sharpen a lot of knives often go electric, like the Waring WKS800 Electric Knife Sharpener, a NSF certified 3-stage unit that grinds, hones, and strops at 18 to 22 degree angles. To sharpen by hand, the Winco Combination Sharpening Stone has fine and medium grain sides, and the Mercer Culinary Knife Sharpening Guide helps you hold the angle on chef knives 6" and larger.