Heading to NY and need a knife sharpener - what do you all use?

Why do I hit enter after a line she asks.......

I meant after daily use. Is it very expensive? I have been thinking of doing this.

 
Used to have a husband that sharpened them every day. For when he was away, he gave me one of those

pictured above but the mini version and not electric. It sure doesn't do the job he did. I still have one that he had just sharpened and because I have few occasions to use it, it is the only one that is still really sharp. I have the Trident sharpener steel and the whatever you call that after-sharpening honing steel, but I sure need some lessons. I've been thinking about getting some serious lessons as I do rely on sharp knives.

I get together with a group of friends who invite a mobile knife-sharpening service over (we get a group rate). We all take along our knives and sit around yacking while the fellow does the job in his truck. It's a great idea because the results, although sometimes more expensive than replacing the knife, are long-lasting and far superior to what I've been doing. When you calculate $5 per knife, and maybe 10 knives, that's an investment that needs to last.

(I also need a shoe polisher.)

 
elaine, your post made me laugh.... Do you think you need to sharpen your knives because you are

going to NY? Crime rate is down, Erin and Sandra will be on their best behavior. You should be safe.... : )

P.S. When are you going, perhaps we can all catch up.

 
Sorta complicated answer. Every usage takes down the edge but that depends on the kind of steel,

whatever's being cut and how much of it is used. (ie tomatoes take down an edge MUCH faster than an onion). An in house hone merely realigns the edge. A professional sharpening restores the blade's shape and removes a lot more metal.

In general, cutlery shops will charge you a certain amount per inch of blade with an x-length minimum. Average charge on my blades were $7 dollars. More for the big chef's knives, less for paring knives.

Despite any professional sharpening, I try to hone each of my knives before and after every use.

 
LOL....I am in on the 25th and we are probably meeting -26 or 30 or NOv.5. Anything good for you?

I would love to meet you. --e mail me and we can try and set it up

 
Those hard pebbly-surface boards were disaster for knives. I threw out all of mine but have no

have no trouble now with the softer-surface type.

 
This is what I use too! That Chef's Choice unit always dulled my knives

of course it could be user error, but that was maybe the worst $140 I ever spent.

 
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