How many have their knives professionally sharpened?

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Caslon

Executive Chef
Joined
Sep 5, 2007
Messages
3,284
Location
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.
 
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Andy M.

Certified Pretend Chef
Joined
Sep 1, 2004
Messages
49,827
Location
Massachusetts
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.
 

Caslon

Executive Chef
Joined
Sep 5, 2007
Messages
3,284
Location
Ring of fire. So. Calif.
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.
 
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Kayelle

Chef Extraordinaire
Joined
Mar 17, 2010
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14,789
Location
south central coast/California
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.
 
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pepperhead212

Executive Chef
Joined
Nov 21, 2018
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3,757
Location
Woodbury, NJ
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.
 

Aunt Bea

Master Chef
Joined
Mar 14, 2011
Messages
7,867
Location
near Mount Pilot
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!
 

tenspeed

Executive Chef
Joined
Apr 4, 2015
Messages
2,509
Location
New Hampshire Seacoast
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.

YMMV
 

Just Cooking

Master Chef
Joined
Mar 4, 2017
Messages
5,114
Location
Springfield, MO
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..

Ross
 

powerplantop

Executive Chef
Joined
Feb 26, 2009
Messages
2,504
Location
Louisiana

skilletlicker

Head Chef
Joined
Aug 28, 2005
Messages
2,258
Location
Memphis, TN
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.
 

taxlady

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 13, 2010
Messages
29,269
Location
near Montreal, Quebec
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.
 

Vinylhanger

Sous Chef
Joined
Nov 20, 2016
Messages
634
Location
oregon
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".
 

dcSaute

Sous Chef
Joined
Apr 24, 2011
Messages
953
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....
 

profnot

Cook
Joined
Nov 16, 2017
Messages
87
Location
Vancouver
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.
 
Joined
Dec 2, 2019
Messages
99
Location
Michigan
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.
 

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