Knife Sharpening

Discussion in 'Professional Chefs' started by jeff baldwin, Dec 20, 2013.

  1. jeff baldwin

    jeff baldwin

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    I am looking desperately for a professional knife/cutlery sharpening service in Litchfield County, Connecticut.  Any suggestions?  Google and others have only led to frustration and disappointment, so I figured I'd go to the pros?
     
  2. chefbuba

    chefbuba

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    Go to your markets and ask the meat cutter or butcher and ask if they use a service.

    There are guys around that are only known by word of mouth.

    I have a guy that comes by about once a month with his machine in the back seat and sharpens my knives for lunch.
     
  3. cheflayne

    cheflayne

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    Ditto what chefbuba said. Also, there is a possibility that they do their own knives and would be willing to yours for a nominal charge.
     
  4. fondoh

    fondoh

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    HI Jeff, I live in Terryville; previously Washington depot, and have been sharpening knives for a long while.  Maybe  I can help.
     
    Last edited: Dec 21, 2013
  5. phaedrus

    phaedrus

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    If nothing else pans out drop by the cooking knife area.  Most of us knife nerds hang out there.  What kind of knives are you looking to have done?
     
  6. jeff baldwin

    jeff baldwin

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    Thanks Fondoh! I live down the road in Watertown. It's a full set of Henckels Classics.
    Thanks everyone for your help!
     
  7. chefy rich

    chefy rich

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    IDK where in Litchfield County you live, but there is a Sur La Table in Canton. They use grinders and I know for a fact that that location does sharpening. http://www.surlatable.com/

     Hope this helps. 
     
  8. phaedrus

    phaedrus

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    I pretty much always use grinders for knives like Henckels and Wusthofs.  On very rare occasions I'll do them on stones but mostly just to show off.  Same for Globals and Shuns.  Belt sharpening isn't really a "poor cousin" to using stones, and it can give you a hair-splitting edge in just a few minutes. 

    I'd be a little leery of having a butcher sharpen your knives.  They may know what they're doing but they may not.  Real butchers are getting to be a rarity nowadays, and the guys that just open a cryo-vacced sub-primal and slice it up may not be skilled technicians.  Really the same goes for chefs.  I've worked with some pretty good chefs that really had no idea how to sharpen a knife.  Hell, most of them don't even know how to use a steel!
     
  9. soesje

    soesje

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    I agree with phaedrus.

    learn to sharpen yourself, no matter what method you pick.

    I am an waterstone user but then thats me…..and using mainly carbons.

    learning to sharpen saves money and its simply not true that others who sharpen your knives for you for money, always know what they are doing.

    most are not.

    PLUS, if you work in a kitchen, you have to know how to sharpen your knives and how sharp YOU like them.

    not all of us want hairsplitting sharpness.

    but no greater joy than having SHARP knives in a kitchen and knowing how to use them.

    makes work much lighter!
     
  10. mannlicher

    mannlicher

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    Buy your self an EdgePro Apex, and you will never again need someone to sharpen your knives.  Simple to use, bullet proof, and fast.  Who could ask for anything more?  /img/vbsmilies/smilies/cool.gif
     
  11. phaedrus

    phaedrus

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    An Edge Pro would be a great way to go if you're a  DIY enthusiast.  There's a bit of a learning curve but nothing drastic.