How many have their knives professionally sharpened?

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.


Executive Chef
Sep 5, 2007
Ring of fire. So. Calif.
I've bought so many knife sharpeners over the years. I've got some descent, tho not top notch quality, knives that just won't get sharp doing it myself. While at a World Market store, this one vendor had a table set up to sharpen knives. He used a small table top vertical belt sander. He starts off with the coarser belt, then changes it to a finer grit belt to hone the knives to perfection. The city told him he could not do business outside the store anymore. I passed on having to drive 20 miles to his main shop to get them sharpened.

I miss having my knives sharpened very sharp by that guy. I suppose the quality of the metal has something to do with my not being able to sharpen them at home. No, I don't know how to hand sharpen knives using a wet stone. I'm thru buying knife sharpeners.
Last edited:
I do my own sharpening because there are no professionals around to do it for me. BBB used to do it but no more. I asked some butcher shops but they only do their own.
Which leads me to maybe just buying new sharp knives until they get dull, then replacing them. :rolleyes:

Or...traveling down to his shop. The ones he sharpened stay sharp for only awhile. I can't get them that sharp again after they start to dull...not with all the knife sharpening gadgets I've bought over the years. :LOL:

You could probably find someplace that resharpens knives for restaurants. I did. 40 miles round trip. Too far.
Last edited:
I've had ours sharpened by a professional at the big Farmer's Market and I agree it's worth hunting down a professional to do the job. Once a year is all that's need for us, so the travel time (25 miles RT) isn't a big deal, as replacement makes no sense at all for my good and expensive knives.
Last edited:
I do all my own, and one of my favorite and most used knives - my 10" chef's knife - I got in the late 70s, and is still in good shape. I have a bunch of stones for my woodworking tools, and I mostly use those, and take off as little as I can, to make them last. I have some that I beat up more, and have to do a heavier sharpening on, like paring knives and boning knives, and eventually have to replace, since I take more metal off, to get rid of nicks. But my other knives I will try to make last.
Ask the people that use knives for a living where they get them sharpened.

I used to go to a little shop that had contracts with local grocers, butchers, etc... He charged by the inch and also sold used knives.

Now I sharpen my own inexpensive knives with a Chef's Choice 312 that I bought in a thrift shop. It works fine but it does remove a fair amount of metal.

Good luck!
Based on ATK's recommendations I bought the Chefs Choice Trizor and sharpen my knives whenever they lose their edge, and it only takes a few minutes to restore it. It's not the most economical way (or maybe it is).

The Trizor is currently on sale at Amazon for $100. The IRS figures it costs you $0.58 per mile to operate your car. If you have to drive out of your way to drop off your knives, and then drive again to pick them up, travel costs add up fast. Plus sharpening costs. And that's assuming your time has no value.

I would much rather have a sharp cheap knife than a dull expensive one. With the Trizor I can keep all of my knives (in the local parlance) "wicked shahp". I also sharpen our daughter's knives, and just take along the Trizor when they need sharpening. I expect to have the Trizor for quite a few years.

I can't recall how many years I have been using my Chef's Choice 300..

It has served me well and my knives are always sharp..

I'm no expert but have used stones for several years. Won't swear to it but I might have paid a sharpening pro in the'70s.

Have sometimes replied to, "What knife should I buy..?", type questions by suggesting to first decide how to keep it sharp. Never earned a single friend that way though.
I'm no expert but have used stones for several years. Won't swear to it but I might have paid a sharpening pro in the'70s.

Have sometimes replied to, "What knife should I buy..?", type questions by suggesting to first decide how to keep it sharp. Never earned a single friend that way though.

I don't think I have ever heard that advice, but I like it.

I sharpen our knives. I seem to do a good enough job. Once every few years, we haul all the knives off to a store at a nearby mall that does an excellent job of sharpening knives. They do a better job than I do

A friend brought his knives to a different branch of the same chain of stores and they destroyed his knives. The knives looked like whoever had done the work had zoned out while using a belt sander and taken off huge amounts of metal. The company apologized and replaced his knives with no fuss.
Anybodyvtemember the can owners with the grinder like knife sharpener in the back.

My folks had one. It always made the knives curved. I find knives at the thrift store that I know have been through one of those "sharpeners".
for many many years I freehand sharpened using run-of-the-mill stones. eventually I noticed the free handing was just too inconsistent, so I went with an EdgePro.

bottom line - these kind of devices make an incredible difference over semi-experienced free handing. it may take a bit longer the first time through, but once you have the angle established, 'touch ups' are quick.
if you want to get into precision sharpening at home, I highly recommend them.

there are a number of similar devices - Lansky, WickedSharp. they allow you to maintain a consistent, known angle along the entire blade. there's also a number of cheap(er) copy-cat makers.

another advantage to these type systems is they have notches/detents/settings for various 'known' angles. my slicers I use a more acute angle (20') than the chefs (23'), for example. and it's repeatable....
It sounds like knife sharpening at a Farmer's Market could be a great side hustle for someone. I'd go if our Farmer's Market had one.
Like Andy M. and DC Saute said, the Lansky knife sharpener works like a charm. Used to have one at the last kitchen I worked, could put an edge on a butter knife.

I have a ten inch chef knife from Wusthof, I've owned it for about 25 years. The only thing it's ever needed is to be run on a steel and it's just as sharp as can be, just like the day I bought it.

The key imo, is I never let it get dull. If I'm going to be doing a decent amount of cutting I run it on the steel a few passes. If I start to use it and it doesn't feel to be as sharp as it should, I use the steel. Good knives well maintained shouldn't ever need a sharpening like some of you are talking about. I think the Lansky sharpener is sweet, but I've never needed to sharpen that seriously.
Top Bottom