"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Reply
 
Thread Tools Display Modes
 
Old 05-02-2008, 04:52 AM   #31
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
Quote:
Originally Posted by expatgirl View Post
!well, I'll throw you some knives, figuratively, and pay you......
Well, maybe... But I can hook you up with some guys that are much better than I am. They aren't even all that expensive. Dave is arguably the best freehand sharpener in America, certainly one of the best, and charges only $20-30 per knife. I would charge less but he's the better value- he is simply enough better to merit the extra fee. And Chico Buller also does mail-order sharpening and makes me look like a nOOb!

I can sharpen with a high degree of technical competance, and I'll get your knives screaming sharp. But those guys are artists- I just rub steel on a rock!
__________________

__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 05-02-2008, 08:57 AM   #32
Sous Chef
 
buzzard767's Avatar
 
Join Date: Jun 2007
Location: Naples, FL & Wausau, WI
Posts: 608
Quote:
Originally Posted by Rob Babcock View Post
There's a sharpening wizard & author named Steve Bottorff that gives sharpening classes. It's just him and the student, one-on-one. He has an option for two people to study with him and that's what my dad & I signed up for. He teaches you how to sharpen on a variety of different equipment, some of which I've never used.
I hadn't been on Steve's site in some time. The school looks quite interesting. You and your father will have a great time.

I guess he doesn't consider freehanding suitable for a commercial business as it is not mentioned. Shhhh, don't tell Martell.

From Steve's site: "In one day you can learn my method of combining wet grinding with paper wheel honing and stropping, and become able to sharpen most household knives; or you can focus on scissor and garden tool sharpening."

My guess is he's recommending the Tormek for edge formation and his own paper wheels for polishing. That ought to work although many have said the Tormek is not very versatile. Each to his own. Chico = EdgePro, and Dave M = freehanding, but most use a belt sander for both speed and versatility.

If I was to sharpen for money the belt sander would be my primary method. For my own kitchen, however, a combination of the EP and freehanding is my forte'. I don't want to screw up those delicate Japanese edges with whirling wheels or belts..... - yet.
__________________

__________________
Buzz

"There are only two kinds of people that understand Marines: Marines and those who have met them in battle. Everyone else has a second-hand opinion." Unknown
buzzard767 is offline   Reply With Quote
Old 05-03-2008, 12:39 AM   #33
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
Yeah, I once wanted a Tormek but have long since gotten over it. Not very versatile, IMO. I haven't had time to do much with my HF 30x1" grinder yet...I mainly wanted it to use a charged leather belt to polish edges. But I suspect it will be good for basic sharpening, too.

He probably pushes the stuff he sells, which is certainly understandable. He probably sells the stuff he considers the most effective. Nice thing is I'll be able to use some gear I wouldn't even see otherwise (eg the $2000 F. Dick commercial). I can try out several different methods and see which ones I might want to incorporate into my own routine.

I am considering getting into sharpening semi-professionally. While I'm nowhere near Dave M. or Chico those aren't even my goals- they're in a leauge of their own! I just want to keep learning and improving. If anyone gave me a Hattori KD to sharpen I'd probably give 'em Daves number! No, I just want to be able to put good edges on kitchen knives. Of course, that said, I love "the wet rock" as Chico would call it! I intend to keep learning as I have for the last few years.

Where does Dave do his demos/workshops? Mostly at knife shows? I'd love to get a pick his brain- it'd be like having Einstein explaining General Relativity!
__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 05-03-2008, 12:41 AM   #34
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
Quote:
Originally Posted by buzzard767 View Post
I
I guess he doesn't consider freehanding suitable for a commercial business as it is not mentioned. Shhhh, don't tell Martell.
For most people it's probably not. How many guys have you ever seen that can get a knife that sharp even half as fast as Dave? The guy's a freakin' wizard!
__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 05-03-2008, 12:52 AM   #35
Sous Chef
 
buzzard767's Avatar
 
Join Date: Jun 2007
Location: Naples, FL & Wausau, WI
Posts: 608
Quote:
Originally Posted by Rob Babcock View Post
Where does Dave do his demos/workshops? Mostly at knife shows? I'd love to get a pick his brain- it'd be like having Einstein explaining General Relativity!
East Coast Gathering 2008 - Knifeforums.com - Intelligent Discussion for the Knife Enthusiast - Powered by FusionBB
__________________
Buzz

"There are only two kinds of people that understand Marines: Marines and those who have met them in battle. Everyone else has a second-hand opinion." Unknown
buzzard767 is offline   Reply With Quote
Old 05-03-2008, 09:31 AM   #36
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
Where is this Naples?? Might want to avoid it................Isn't there a Naples in Florida???
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 05-03-2008, 01:12 PM   #37
Sous Chef
 
buzzard767's Avatar
 
Join Date: Jun 2007
Location: Naples, FL & Wausau, WI
Posts: 608
Quote:
Originally Posted by expatgirl View Post
Where is this Naples?? Might want to avoid it................Isn't there a Naples in Florida???
Uh, yeah. That's sort of what the "FL" stands for under my avatar.

No, it's not a place you want to avoid. In fact, it's a huge tourist area in the winter because the micro climate sports the best weather in all 50 States November through April.

San Diego, too cold

Miami, daily tropical showers unwanted while fishing or on the golf course, Naples doesn't have those

Honolulu, too windy

Anchorage......

Buzz
__________________
buzzard767 is offline   Reply With Quote
Old 05-06-2008, 11:37 AM   #38
Senior Cook
 
plumies's Avatar
 
Join Date: Jan 2008
Location: Sunny San Diego
Posts: 444
Quote:
Originally Posted by buzzard767 View Post
San Diego, too cold
Ha! The next time some NE transplant calls me a wussy when I say it's cold in San Diego, I'll tell him to go pound sand because Captain Buzz said it IS cold here in San Diego.
__________________
***************
CAB Cooks
plumies is offline   Reply With Quote
Old 05-06-2008, 05:52 PM   #39
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
Quote:
Originally Posted by buzzard767 View Post
Uh, yeah. That's sort of what the "FL" stands for under my avatar.

No, it's not a place you want to avoid. In fact, it's a huge tourist area in the winter because the micro climate sports the best weather in all 50 States November through April.

San Diego, too cold

Miami, daily tropical showers unwanted while fishing or on the golf course, Naples doesn't have those

Honolulu, too windy

Anchorage......

Buzz
sorry I'm not always the sharpest knife in the computer drawer speaking of sharp knives.......
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 05-06-2008, 06:25 PM   #40
Sous Chef
 
buzzard767's Avatar
 
Join Date: Jun 2007
Location: Naples, FL & Wausau, WI
Posts: 608
Quote:
Originally Posted by plumies View Post
Ha! The next time some NE transplant calls me a wussy when I say it's cold in San Diego, I'll tell him to go pound sand because Captain Buzz said it IS cold here in San Diego.
Well plumies, not really cold. I lived in North Dakota when I was young. Now
*that* place is cold. Not that San Diego is considered cold by most people's standards, I just prefer it to be 70+ degrees when standing on the first tee at 7:45 AM December through February. South Florida is the only place in the contiguous US that offers that condition regularily.

Buzz
__________________

__________________
Buzz

"There are only two kinds of people that understand Marines: Marines and those who have met them in battle. Everyone else has a second-hand opinion." Unknown
buzzard767 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:24 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.