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Old 08-11-2006, 06:42 PM   #11
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GB, i got my henckells cermax sharpened at a gourmet food store, allegedly professionally, it was 75 cents an inch charge..let me ask you, they probably ran it through a machine right? do you think that is a less than optimum sharpening job? should i take it to a pro guy? What is that service called or where am i most likely to find some highly skilled craftsman to professionally handsharpen my knife?

how much can i expect to pay?
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Old 08-11-2006, 06:44 PM   #12
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Awright, you can get them at www.edgemaker.com [isn't that clever?]. There different colors for different things. There is a blue handled one that is for knives with virtually NO edge; then there is an orange one that has two sections to it, one side is coarser and the other one is finer..if your knife already has an edge, just not a good one, you use the coarse side and then the finer side. The third color is yellow, this one if for those knives you want a very fine edge on like a fillet knife. They resemble small steels, and do an excellent job.
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Old 08-11-2006, 06:52 PM   #13
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MLB, let me ask you this. What did you think of the edge once he was done?

Pros can sharpen a knife on a machine (as opposed to a stone) and do a great job without ruining your knife.

For home use, I do not like the electric sharpeners. They take off way too much metal and they also make the knife look bad. They do get a good edge on the blade, but at a price.

If you are confident or willing to learn then a stone is a great way to go.

If you are nervous of messing up (like me) then there are a number of sharpening systems out there that adjust the angle for you so that you won't screw it up.

You can try looking in the yellow pages to find a pro if you want or better yet, ask some people at one of your favorite restaurants if there is someone they use.
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Old 08-11-2006, 07:11 PM   #14
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Yeah GB i am paranoid i dont want to screw up a 170 dollar knife.

The edge is good, but i KNOW the edge can be alot better.
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Old 08-11-2006, 07:12 PM   #15
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Quote:
Originally Posted by GB
But a sharpening steel doesn't actually sharpen. It just hones.
It gives my knives a great blade.
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Old 08-11-2006, 07:16 PM   #16
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This is the system I use and I love it. I am paranoid of messing up as well so this takes the guesswork out of it for me.
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Old 08-11-2006, 07:17 PM   #17
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Quote:
Originally Posted by Bangbang
It gives my knives a great blade.
Your knife already has a great blade. It is just that it has folded over a bit with use. The steel will correct that, but it doesn't actually sharpen it.
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Old 08-11-2006, 07:42 PM   #18
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ohsmily....you could give the knives to my uncle to sharpen!! he has a huge knife collection and a knife sharpener that he brought with him when he came to visit!! he sharpened all of our knives lol!!!!
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Old 08-11-2006, 10:08 PM   #19
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I use this system.
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Old 08-12-2006, 07:15 AM   #20
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I have that one too Andy and it is a great system. I switched to the Crock Stick though because it is a bit easier and quicker to use. Your system can sharpen serrated knives though and my Crock Stick can not.
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