Utah Knife Shop
“I always had this passion for cooking,” said Hudson Shorter, owner of Utah Knife Shop, reflecting on his roots in Salt Lake City. Born and raised here, Hudson’s culinary journey spans over two decades, ignited by an unforgettable experience while cooking for the French team during the 2002 Winter Olympics.
Hudson’s father, general manager of the historic Alta Club in 2002, had secured the club as a private gathering spot for the French delegation. Hudson remembers the first night vividly. The chef, an Iranian, served croissants for dinner rolls, and the French were horrified, tossing the croissants around the room. “That moment was when I knew I wanted to go to culinary school and learn the finer points of the craft,” Hudson recalls with a laugh.
By the fall of 2002, Hudson was in Scottsdale, Arizona, diving deep into culinary studies at the prestigious Le Cordon Bleu Academy. He then started at a Japanese steakhouse, where he encountered his first Japanese kitchen knife. “It was like going down the rabbit hole,” Hudson shares. He fell in love with the craftsmanship and precision of Japanese knives, a fascination that grew as he worked with a chef who emphasized the importance of caring for tools. “Something so automatic is often overlooked by a young chef,” he says. “We’d be exhausted after a shift, eager to go home, but the chef always reminded us that taking care of our knives was essential, just like prepping for the next day.”
Over the years, Hudson’s appreciation for quality tools and the ritual of sharpening knives grew. In Phoenix, he frequented the Phoenix Knife House, a shop that became both an inspiration and a mentorship source. The owner’s dedication to his craft resonated with Hudson, and they eventually developed a close friendship. When Hudson was ready to open his own shop, the owner offered invaluable advice; “Just be there,” he counseled. “Stick to your hours, don’t close early, and always be present for your customers.” Hudson credits this advice as one of the best he has ever received - not sharpening techniques or business tactics, but simply the power of showing up and building trust with his community.
After moving back to Salt Lake City, Hudson began his knife business humbly, going from house to house sharpening people's knives. With a new baby and a small but determined clientele, he started a mobile pickup and drop-off service, restoring knives for very little. “I’d drive all over town, sometimes just for one knife,” he recalls. To make it more convenient, he would offer loaner knives so clients could leave their entire set with him. This mobile service became the foundation of his business, and in 2018, he opened his own storefront.
Originally starting with only three Japanese brands, Hudson’s collection has grown to include over twenty Japanese knife makers. He says he has taken “baby steps” in expanding his collection beyond Japanese knives, beginning to introduce select American brands to his shop. “Our country’s knife-making craft is truly evolving,” he explains, “and I’m excited to showcase some of the finest American brands that have made their mark in the industry.” Each American brand he carries reflects the same dedication to quality that initially drew him to Japanese knives, offering a unique blend of craftsmanship and innovation. These knives, made with American steel and often handcrafted by independent blacksmiths, highlight the rising talent within the US knife-making community.
Hudson is passionate about educating his customers on proper knife care. “If treated well, a good knife can last a lifetime,” he says, always taking time to explain the differences between Japanese and Western knives. Whether advising on the nuances of harder Japanese steel or the maintenance required to avoid chipping, he ensures each customer leaves with a deep understanding of their new tool.
Hudson’s shop has become more than just a place to buy or sharpen knives; it is a gathering spot for local chefs, home cooks, and culinary enthusiasts alike. As he puts it, his mission is “for the cook, by the cook.” And for someone who has seen the highs and lows of the culinary world, he knows he will always have options. “If everything else fails,” he says with a grin, “I always have the capacity to go back to the kitchen.”
