Knife sharpening quesiton

On 22 Apr 2004 16:09:57 -0700, [email hidden] (Vince Poroke)
Interjected.. :

Quoted message said:

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.

Waste of money.

If you're serious about cooking and your knives, just
get a sharpener. I recommend ChefsChoice. I have the
110 model. It works great. On all my knives.
Maintaining a diamond honed edge takes seconds, once
you sharpen them up.

It's worth looking into. The money you'd pay just to
sharpen a couple of knives, would be quickly made up by
being able to do them all. And maintain them. Check on
Amazon, and other places. I bought mine at Bed Bath &
Beyond with a 20% off coupon in the mail.

Steve

Buffering... _69%_ |||||||||||||||||||

In article
<[email hidden]>,
[email hidden] says...

Quoted message said:

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 said:

Quoted message said:

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" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

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.

Quoted message said:

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.

Vince Poroke said:

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

Vince Poroke said:

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 [email hidden]

Vince Poroke said:

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 [email hidden]

Ted Campanelli said:

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.

Quoted message said:

Quoted message said:

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 [email hidden]

"Glenn Jacobs" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Vince Poroke said:

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

Quoted message said:

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

On 23 Apr 2004 17:49:00 GMT, [email hidden] (Darrell
Grainger) Interjected.. :

Quoted message said:

Ted Campanelli said:

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.

We're not talking sharpening. We're talking honing with the
diamond of the machine. Using it instead of the steel. Much
better results.

Quoted message said:

Quoted message said:

Quoted message said:

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.

Steve

Buffering... _69%_ |||||||||||||||||||

In article said:

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

David Hare-Scott said:

"Glenn Jacobs" <[email hidden]> wrote in
message "]news:[email hidden]...

Quoted message said:

Vince Poroke said:

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

Quoted message said:

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

On Fri, 23 Apr 2004 23:55:22 GMT, "David Hare-Scott"
<[email hidden]> Interjected.. :

Quoted message said:

"Glenn Jacobs" <[email hidden]> wrote in
message "]news:[email hidden]...

Quoted message said:

Vince Poroke said:

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

Quoted message said:

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

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.

Steve

Buffering... _69%_ |||||||||||||||||||

Quoted message said:

Quoted message said:

I find this interesting. This is the first reply that
suggests that

Vince

Quoted message said:

Quoted message said:

learn how to do it himself. All the rest say to use a
machine (I have

no

Quoted message said:

Quoted message said:

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

Quoted message said:

Quoted message said:

my mother taught me how to look after them. A
carborundum oilstone is

not

Quoted message said:

Quoted message said:

expensive, it will sharpen many things apart from your
knives and it

will

Quoted message said:

Quoted message said:

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

Quoted message said:

Quoted message said:

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

Quoted message said:

Quoted message said:

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.

You don't have to do it at blinding speed. Unless you want
to show off to your new lady :-)

Quoted message said:

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.

Sounds to me like you are doing on the stone what the steel
does, essentially aligning the edge.

When

Quoted message said:

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.

Quoted message said:

They sharpened them pretty often and only used a stone.

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

David Hare-Scott said:

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

Steve Ritter said:

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

On Sun, 25 Apr 2004 07:49:16 -0600, Glenn Jacobs
<[email hidden]> Interjected.. :

Quoted message said:

Steve Ritter said:

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

Yikes. That had to be many knives ago🙂

I still do enjoy using the stone. It's a relaxing thing to
do. But when I just need a sharp knife quick it's back to
technology.

Steve

Buffering.... 69% ||||||||||||||||||||||

Steve Ritter <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

On 24 Apr 2004 19:16:55 GMT, [email hidden]
(PENMART01) Interjected..

Quoted message said:

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

Quoted message said:

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move
UNITED NATIONS To Paris =---

Quoted message said:

Quoted message said:

is your learned addition to the thread itself? Thought so.
Roll over and die.

Steve

Yup, this is a knife sharpening question all right...

--

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Une loi contre toute notre indifférence Que personne ne
soit oublié

Carla Bruni, «Tout le monde»