Mr Sharp

14/09/2025

Mr Sharp is at Bulli Village Markets today until 2pm. Bring your knives,scissors or garden tools for sharpening on the spot 🔪

12/09/2025

28/07/2025

Tune in to ABC 702's 'Life Hacks' at 8:45pm to hear Joel's tips on how to care for your knives and keep them sharp 🔪 https://www.abc.net.au/listen/live/sydney

20/09/2024

Sharpening at the beautiful Lake Illawarra. What a way to end the week!

30/07/2024

This is a knife 🔪

08/07/2024

Some of my favourite repairs 🔪✂

04/04/2020

Gabor mixing it up and now offering Gourmet Grocer and Home Chef boxes. Mangia! 🇮🇹

29/03/2020

Daryl and Anne from in Randwick. Working their butts off providing premium quality meats and homemade pies 👊🏻
(Also you can drop your knives here for sharpening)

19/03/2020

Time to get your knives sharpened? Give Mr Sharp a call and we will come to you. Knives can be left out and will be cleaned, sterilised and razor sharp upon return.

MR SHARP: Sharpening by a chef for chefs and home cooks since 2010.

21/11/2018

CHEF: Rhian Shellshear. Pastry Chef working for Gelato Messina and ‘Ice Man’ for Team Pastry Australia.
ABOUT: Rhian developed a passion for ice carving working at fine dining restaurants in Sweden. Looking to change it up, he joined the Swedish National Ice Carving team and competed at the Coupe du Monde De La Patisserie.
Originally trained as a Chef, Rhian studied a further 3 years to qualify as a Pastry Chef.
When he’s not in the kitchen at Messina, Rhian trains 4 days a week carving up chocolate and ice. In January 2019 he will compete with Team Pastry Australia at the Coupe du Monde in France. (Read more about the Coupe after the interview)
Q: MOST CHALLENGING SUBJECT TO CARVE? “The human figure. It’s difficult to get the proportions right. And Owls. The challenge is to depict the motion of a bird in flight”
Q: EATING OUT: CHEAP EATS? The old RSL in Strathfield for the “Kick Ass Korean Chicken”
Q: EATING OUT: FINE DINING? Sepia – “I love Martin Benn's style, clean flavors and not too presumptuous” and Esther, “for their natural wine”
Q: MUSIC TO COOK TO? “It varies. Sometimes hip hop and old school rap, or sometimes more relaxed Fleetwood Mack and Supertramp. It’s all about not focusing too much and being able to distance yourself from the stress and pressure of work”
Q: STEEL? “Japanese all the way! I have a set of Mac and Tamahagane.

THE COUPE: A biennial event, the Coupe du Monde brings together the very best young pastry talents in the world. After a selection process involving more than fifty national rounds and four continental selection events in Africa, Asia, Latin America and Europe, 21 teams qualify for the final. The Coupe du Monde is the largest team event of its kind in the world and is comprised of a pastry person, a chocolate person and an ice person (aka our Chef of Sydney Rhian Shellshear).


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