Where do you go to get your knives sharpened? I have never had to do
this but would like to now. What is a reasonable cost? I live in
Sacramento so if anyone has direct experience please do let me know.

Thanks
Vince.

In article ,
says...
Where do you go to get your knives sharpened? I have never had to do
this but would like to now. What is a reasonable cost? I live in
Sacramento so if anyone has direct experience please do let me know.

Thanks
Vince.

I take my knives in to be professionally sharpened once a year. They get
a razor edge on them and with a quick honing on the knife rod each time I
use them, they stay sharp for a long time.

I take mine to a cutlery store. Last time I had them done, I had a 10"
chef's knife, an 8" chef's knife and a 2 1/2" paring knife sharpened.
Total charge was eight bucks and this was in San Francisco. I'd imagine
it would be a bit less in Sacramento.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

Donna Rose wrote:


I take my knives in to be professionally sharpened once a year. They get
a razor edge on them and with a quick honing on the knife rod each time I
use them, they stay sharp for a long time.

I take mine to a cutlery store. Last time I had them done, I had a 10"
chef's knife, an 8" chef's knife and a 2 1/2" paring knife sharpened.
Total charge was eight bucks and this was in San Francisco. I'd imagine
it would be a bit less in Sacramento.
--
Donna



At the entrance to Sur La Table a few weeks ago there was a sign
"Knives professionally sharpened, $.50 per inch" which isn't
far from what you paid.

gloria p

Another alternative to a cutlery store is a sporting goods store that sells
knives.

I take mine to Bass Pro Shops and pay $1.00 per blade.

Any good hunting/fishing outfitter should have a someone who can do it.

"Vince Poroke" wrote in message
om...
Where do you go to get your knives sharpened? I have never had to do
this but would like to now. What is a reasonable cost? I live in
Sacramento so if anyone has direct experience please do let me know.

Thanks
Vince.

On 4/22/2004 7:09 PM Ted shuffled out of his cave and grunted these
great (and sometimes not so great) words of knowledge:

Check with your butcher or the meat department at your grocery store.
Many (at least on the east coast) offer free knife sharpening.

The other option is to do it yourself (It is VERY easy to do). If you
opt to go this route, I can HIGHLY recommend the "Chef's Choice" model
110 knife sharpener. I own one of these and am completely satisfied
with it.

The initial sharpening required the use of the #2 and #3 wheels (1 blade
did require using the #1 wheel). After the initial sharpening, use
wheel #3. I resharpen/touch up the blades about every 4 - 6 weeks.
This takes about 30 seconds (or less) per blade and you can literally
shave with the blades afterwards.


Where do you go to get your knives sharpened? I have never had to do
this but would like to now. What is a reasonable cost? I live in
Sacramento so if anyone has direct experience please do let me know.

Thanks
Vince.

On 22 Apr 2004 16:09:57 -0700, Vince Poroke wrote:

Where do you go to get your knives sharpened? I have never had to do
this but would like to now. What is a reasonable cost? I live in
Sacramento so if anyone has direct experience please do let me know.

Thanks
Vince.

Get a good stone, go to a chef or a butcher and ask him to show you how to
sharpen your knives. It is easy and satisfying and you will get a much
better job than an electric sharpener. I sharpen my knives every couple of
weeks at the least.

--
JakeInHartsel

Food the only art form that you can eat

On Thu, 22 Apr 2004, Vince Poroke wrote:

Where do you go to get your knives sharpened? I have never had to do
this but would like to now. What is a reasonable cost? I live in
Sacramento so if anyone has direct experience please do let me know.

When I was a kid there was a guy who wondered the neighbourhoods with a
bell and a portable grinding wheel. He looked like he was a billion years
old, didn't speak much English but could sharpen a knife. Haven't seen his
sort for a while but your area might be different.

You might be able to get them sharpened at a hardware store but I'd wonder
about that. A lot of these stores hire some kid who gets a 5 minute
training session on how to work the till, match keys, cut glass and
sharpen *stuff*.

Personally, I just sharpen my own knives now. Been doing it since the old
guy with the grinding wheel quit coming around. If I got lazy and wanted
someone else to do it I'd ask a few professions or a local culinary school
for recommendations.

--
Send e-mail to: darrell at cs dot toronto dot edu
Don't send e-mail to

On Thu, 22 Apr 2004, Vince Poroke wrote:

Where do you go to get your knives sharpened? I have never had to do
this but would like to now. What is a reasonable cost? I live in
Sacramento so if anyone has direct experience please do let me know.

Just remembered another place you migth be able to get them sharpened.
Knife companies will often give free demonstrations at local stores. I
just remembered that the cooking supply store around the corner has
someone from Henckel in tomorrow between noon and 2pm to show how to
sharpen your knives. They will sharpen up to 3 knives for free. They'll
probably also try to get you to buy a knife sharpening kit and/or some
Henckel knifes. Call up the big knife companies and see if they are doing
something in your neighbourhood or go to a store you have a relationship
with and get them to get someone in.

--
Send e-mail to: darrell at cs dot toronto dot edu
Don't send e-mail to

On Fri, 23 Apr 2004, Ted Campanelli wrote:

On 4/22/2004 7:09 PM Ted shuffled out of his cave and grunted these
great (and sometimes not so great) words of knowledge:

Check with your butcher or the meat department at your grocery store.
Many (at least on the east coast) offer free knife sharpening.

The other option is to do it yourself (It is VERY easy to do). If you
opt to go this route, I can HIGHLY recommend the "Chef's Choice" model
110 knife sharpener. I own one of these and am completely satisfied
with it.

The initial sharpening required the use of the #2 and #3 wheels (1 blade
did require using the #1 wheel). After the initial sharpening, use
wheel #3. I resharpen/touch up the blades about every 4 - 6 weeks.
This takes about 30 seconds (or less) per blade and you can literally
shave with the blades afterwards.

Unless you use your knives a LOT, are cutting bone or cutting on a hard
surface (e.g. glass or marble) you shouldn't need to sharpen your knives
that often. A good blade will go out of true with each use. You just need
to hone the blade to bring the edge back to true.

Where do you go to get your knives sharpened? I have never had to do
this but would like to now. What is a reasonable cost? I live in
Sacramento so if anyone has direct experience please do let me know.

Thanks
Vince.



--
Send e-mail to: darrell at cs dot toronto dot edu
Don't send e-mail to

"Glenn Jacobs" wrote in message
news
On 22 Apr 2004 16:09:57 -0700, Vince Poroke wrote:

Where do you go to get your knives sharpened? I have never had to do
this but would like to now. What is a reasonable cost? I live in
Sacramento so if anyone has direct experience please do let me know.

Thanks
Vince.

Get a good stone, go to a chef or a butcher and ask him to show you how to
sharpen your knives. It is easy and satisfying and you will get a much
better job than an electric sharpener. I sharpen my knives every couple
of
weeks at the least.

--
JakeInHartsel


I find this interesting. This is the first reply that suggests that Vince
learn how to do it himself. All the rest say to use a machine (I have no
idea if these are any good as I have never had the need) or pay somebody
(never done that either). When I started to use tools regularly about 12 YO
my mother taught me how to look after them. A carborundum oilstone is not
expensive, it will sharpen many things apart from your knives and it will
last a lifetime if you use it correctly. Using a stone is a knack well
worth learning.

Jake if you are sharpening your knives every few weeks then something is
wrong. Sharpening this often will wear your knives after a few years. Do
you polish them on a steel before each use? I don't have particularly
expensive knives and I lightly touch them on the stone about every 4 months
and give them more of a sharpen about every eighteen months.

David

In article , (Vince Poroke) wrote:
Where do you go to get your knives sharpened? I have never had to do
this but would like to now. What is a reasonable cost? I live in
Sacramento so if anyone has direct experience please do let me know.


Was at a barber shop a few years back when their sharpening guy came by. He
had a mobile truck and hit all the barber shops in the area. Ask at your local
barber when their guy will be by next.


--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

On Fri, 23 Apr 2004 23:55:22 GMT, David Hare-Scott wrote:


"Glenn Jacobs" wrote in message
news
On 22 Apr 2004 16:09:57 -0700, Vince Poroke wrote:

Where do you go to get your knives sharpened? I have never had to do
this but would like to now. What is a reasonable cost? I live in
Sacramento so if anyone has direct experience please do let me know.

Thanks
Vince.

Get a good stone, go to a chef or a butcher and ask him to show you how to
sharpen your knives. It is easy and satisfying and you will get a much
better job than an electric sharpener. I sharpen my knives every couple
of
weeks at the least.

--
JakeInHartsel


I find this interesting. This is the first reply that suggests that Vince
learn how to do it himself. All the rest say to use a machine (I have no
idea if these are any good as I have never had the need) or pay somebody
(never done that either). When I started to use tools regularly about 12 YO
my mother taught me how to look after them. A carborundum oilstone is not
expensive, it will sharpen many things apart from your knives and it will
last a lifetime if you use it correctly. Using a stone is a knack well
worth learning.

Jake if you are sharpening your knives every few weeks then something is
wrong. Sharpening this often will wear your knives after a few years. Do
you polish them on a steel before each use? I don't have particularly
expensive knives and I lightly touch them on the stone about every 4 months
and give them more of a sharpen about every eighteen months.

David

I've never used a "steel" allways had a vision whipping the knife back and
forth on the "steel" and wacking off a finger or something. I guess I will
have to try it. As for sharpening on the stone it only takes a couple of
strokes on each side so that I am not taking off a lot of metal. When
things get really serious I get out my Arkansas stone, but I really only
use that on exacto bldes and one jack knife blde that I like to have very
sharp. that comes form my days on the farm when a jack knife served as a
surgical instrument for casterating young bulls and such.

I learned to sharpen knives when i worked in a butcher shop in High School.
They sharpened them pretty often and only used a stone.

Thanks David.


--
JakeInHartsel

Food the only art form that you can eat

Write English you dumb gibberish scratching piece of shit.... whaddaya got a
speech impediment with all those fercocktah commas and fragments... what a
putz.

Steve the skeeve scrawled:

It's been a while I've seen a professional use nothing but a stone. They
use machines. And believe me, the machines we had suggested, also have a
learning curve. However, they make up for some of the mis alignments people
would encounter as they "learn".

To use a stone, you better be prepared to learn for a long time to get
great results. A butcher would need such a skill. An individual with the
now and then need, can use help the machine offers. People who learn to use
the machines will get professional results in less than 20% of the learning
invested compared to doing it on the stone.

The machine, once the knives are prepared, offers a few seconds worth of
maintaining the edge, as needed, without taking off metal enough to even
mention. I swear by it. I use it all the time. And much rather spend the
time cooking than preparing to cook.

Saying to learn to use the stone, because it's somehow more pristine than
the machine, is to say to walk to work, instead of driving. 35 miles on the
freeway. Your choice.



---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

David Hare-Scott wrote:

That's interesting, I have watched the local butchers here and they carry
their steel on their hip with their knife(s) in a bucket (?) (frog?) and use
it frequently. What is that hip thingo on a belt called anyway?

David



A "scabbard".

Best regards,
Bob

On Sat, 24 Apr 2004 19:00:15 GMT, Steve Ritter wrote:

It's been a while I've seen a professional use nothing but a stone. They
use machines. And believe me, the machines we had suggested, also have a
learning curve. However, they make up for some of the mis alignments people
would encounter as they "learn".

Well it has been a long time since I worked in that butcher shop, a bit
over 50 years.

Jake