Does anyone get their knives professionally sharpened? If so, how often and is it worth it? I sharpen all but my Wusthof Santoku Hollow Edge (it doesn't ever need it) right before using on a sharpening steel, but it seems that over time, they've still lost their edge. I'm wondering if I should get them professionally sharpened. I can get my two chef's knives, a boning knife, carver and two paring knives sharpened for less than 10 euros (13 dollars). Is that a good deal?
Knife Sharpening
- Thread starter velochic
- Start date
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jennyema
Chef Extraordinaire
Yes, I get mine sharpened and to me it's worth it. I know how to sharpen knives with a stone, but am pretty lazy.
A steel is not a sharpening device. It only hones the blade. So you will need to sharpen your knives either yourself or professionally at least once or twice a year.
1 to 2 bucks a knife is generally a good price. But some places charge bythe inch.
A steel is not a sharpening device. It only hones the blade. So you will need to sharpen your knives either yourself or professionally at least once or twice a year.
1 to 2 bucks a knife is generally a good price. But some places charge bythe inch.
kitchenelf
Chef Extraordinaire
velochic - it's the high end amount for knife sharpening but it's still worth it to have sharp knives. I sharpen my Santoku Hollow Edge and it does just fine. It does lose its edge and I like it exceptionally sharp.
choclatechef
Washing Up
Norton Multi-Sharpening Stone Set
I do my own sharpening with this device. You notice it has 3 different grit stones from coarse to medium, and fine.
You just turn the knob to choose the stone you wish to sharpen with. The stones are bathed in a oil at the bottom, and there is a cover for the thing.
I do my own sharpening with this device. You notice it has 3 different grit stones from coarse to medium, and fine.
You just turn the knob to choose the stone you wish to sharpen with. The stones are bathed in a oil at the bottom, and there is a cover for the thing.
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htc
Head Chef
Choc, my dad used a little box thing like yours when we had the meat market. All of our knives at the butchershop were always sharp. 
choclatechef
Washing Up
That's great htc.
I hope you kept and use the sharpener in your home!
I hope you kept and use the sharpener in your home!
choclatechef
Washing Up
Hey guys, guess what!
I found them with free shipping and these are heavy stones! http://www.cutleryandmore.com/prodlist.asp?BrandID=16
Check out the usual prices
http://www.chefdepot.net/norton.htm
http://www.knifemerchant.com/products.asp?categoryTraversalList=0,48,50&categoryID=50
http://knifeoutlet.com/shop/10Browse.asp?Search=sharpener
http://www.butcher-packer.com/pg_knives_stones_oil.htm
http://www.heimerdingercutlery.com/catalog/category.cfm?Category=179
I found them with free shipping and these are heavy stones! http://www.cutleryandmore.com/prodlist.asp?BrandID=16
Check out the usual prices
http://www.chefdepot.net/norton.htm
http://www.knifemerchant.com/products.asp?categoryTraversalList=0,48,50&categoryID=50
http://knifeoutlet.com/shop/10Browse.asp?Search=sharpener
http://www.butcher-packer.com/pg_knives_stones_oil.htm
http://www.heimerdingercutlery.com/catalog/category.cfm?Category=179
kitchenelf
Chef Extraordinaire
chocolate chef - I HAVE to buy one at that price versus the other prices 
Is it the exact same thing you think?
Is it the exact same thing you think?
choclatechef
Washing Up
Yes, it is Elf!
The only difference is the $69 one has smaller stones that the $139 ones if that is what you meant.
I googled Norton multi stone sharpener, and these are the top results.
The only difference is the $69 one has smaller stones that the $139 ones if that is what you meant.
I googled Norton multi stone sharpener, and these are the top results.
kitchenelf
Chef Extraordinaire
Thanks CC - appreciate the answer
GB
Chief Eating Officer
velochic, how long have you owned your Santoku?
ifitfeelgoodcookit
Cook
Check:www.egullet.org ->knife sharpening & maintenance.More infos you need & then some.
GB - over a year, maybe 2 years? Back in the US, hubby sharpened our knives and he must have been doing something other than using the sharpening steel. I got the Santoku in Germany and haven't even used the sharpening steel on it.
GB
Chief Eating Officer
You must have a magic knife My normal advice to people about knifes is to use the honing steel before EVERY use, but if your knife is the way you want it and it has been that long then I guess whatever you are doing is working for you!
My normal advice to people about knifes is to use the honing steel before EVERY use, but if your knife is the way you want it and it has been that long then I guess whatever you are doing is working for you!norgeskog
Washing Up
I use the stone (forgot name) that belonged to my father and sharpen my own. I am a walking accident if the knives are too sharp so I know just how sharp to make them.
Hungry
Senior Cook
Seems that I heard that a dull knife is more dangerous and cause more accidental cuts than a sharp one!
Rob Babcock
Head Chef
The Lansky system rocks.
GB
Chief Eating Officer
This is half correct. A dull knife is more dangerous than a sharp one, but it does not cause any more accidents. The reason a dull knife is more dangerous is that if you do get a cut from a dull blade it will not be as clean a cut as if it were sharp. The blade will rip the skin more than cut it and that encourages infection.Hungry said:
