Knife Sharpening - Mail order

[Timothy]

I can put a good edge on a pocket knife and a pretty good edge on my fixed blade hunting knife but my kitchen knives are in need of a professionals hand.

I use a decent (not great) cold forged Henckel Pro S knife set and am in need of a pro to put back an edge that's suffered about 10 years of abuse.  I can put a decent edge on them in short order but it's short lived.

Anyone know of a good, quality mail order sharpening service.  I've found one out of Colorado that seems reasonable and quick.

I don't feel like buying the latest, greatest, knife sharpening gizmo.  I just want them back to where I bought them and I'll manage from there.

Thanks in advance.....

[tombogan03884]

http://www.sportsmansguide.com/net/cb/cb.aspx?a=408455

They work good.

[fightingquaker13]

I can put a good edge on a pocket knife and a pretty good edge on my fixed blade hunting knife but my kitchen knives are in need of a professionals hand.

I use a decent (not great) cold forged Henckel Pro S knife set and am in need of a pro to put back an edge that's suffered about 10 years of abuse.  I can put a decent edge on them in short order but it's short lived.

Anyone know of a good, quality mail order sharpening service.  I've found one out of Colorado that seems reasonable and quick.

I don't feel like buying the latest, greatest, knife sharpening gizmo.  I just want them back to where I bought them and I'll manage from there.

Thanks in advance.....

Try your local butcher. I'm lucky enough to have a good indepent butcher shop in town. The guy will sharpen for $5 per knife. I take mine in once a year and just maintain them with a steel and ceramics in between sharpenings.
FQ13

[TAB]

most larger areas also have professional shapreners.

Chefs send thier knifes out, ask them where they send them too.

[Majer]

Look for a Kitchen supply store that caters to restaurants, they usually have a sharpening service.

[Sponsor]

[twyacht]

Growing up, my neighborhood had a diminutive little Yugoslavian with a van, go door to door and would sharpen anything you had. The women of the house would gladly give him a tray of knives, scissors, etc,..and a sandwich. Shame those kind of business's aren't around anymore. He'd sit in your driveway for an hour, and any edged item you had, charge you next to nothing, and you could shave with your knives when completed. Fillet newspaper was the test.

I know billt has a great sharpener he posted about. It's here in the archives...But I have some Zwilling Chef Knives, and Russel International Commercial fillet knives, that I sit and hand sharpen on the patio with a stone, water, and rag. Yes it sucks, takes time, the wife is also hard on quality equip.

My pocket knives, get my Grandfather's Arkansas Stone, for a honed edge.

If my wife uses my $165.00 Twin Cuisine Swiss chef's knife as a flat head screwdriver again,.........

She will be properly spanked....

[Timothy]

Thanks guys....

I've two good Arkansas stones, both are capable of putting a good edge on a pocket knife or my 7" hunting blade and can do a great job on my paring knife.

My problem is on the Santoku hollow edge blade (the wifes fav..), my boning knife, carver and my chefs knife.  I just can't get a good edge on them.  As I said, I can get them sharp enough to use for a few weeks but they dull easily which means, too me that I'm not getting the proper angles.

I know of Billt's super duper Chef's Choice knife sharpener but that's not in the cards.  I'd rather find a good pro to sharpen them for a reasonable price and spend my money on something more appreciated like a good cut of beef... a good bottle of wine (thanks TW) or maybe a bauble for the wifey....after all, she puts up with me!

The ideas of local butchers, restaurant supply houses, etc are great, keep them coming.

We had a few guys locally years ago that would sharpen anything....knives, saws, chain saw blades, et al.  There was even one in the town I live in now but they've long since disappeared.

The CO guy is a good bet.  About 10 bucks a knife with a quick turnaround and guarenteed serivice.

ps....Tom..that little pocket hone is already on order.  For six bucks, ya can't go wrong...

[McGyver]

Tim, be careful with those carbide shaver type sharpeners, if they are not the right angle they can ruin an otherwise great knife edge!
They will give a great edge, but it will not last very long. After about 3yrs of sharpening you will see a significant loss of bulk to the blade.

(my recomendations are a VERY fine whetstone and hours of 12oz curls)     



Good luck!

[Timothy]

Tim, be careful with those carbide shaver type sharpeners, if they are not the right angle they can ruin an otherwise great knife edge!
They will give a great edge, but it will not last very long. After about 3yrs of sharpening you will see a significant loss of bulk to the blade.

That's where I am.....I've tried a couple of cheap sharpeners and have taken a $200 knife and made it cut butter poorly...thanks Chefs Choice....

back to your regular scheduled programming.....

 

[tombogan03884]

You are going to lose material any time you grind/hone metal that's the whole point.
The angle is irrelevant. For a razor edge for shaving/ slicing you want to hone at a shallow angle, (back of blade close to tone ) for a "working edge" you want to lift the blade more it does not shave things as well but holds up better to hacking and chopping. You also need to maintain your edge, you don't just cut and put it away, every time you use it you need to give it a few swipes with a steel or ceramic. It sounds like that is where you are missing out.
If you get your knives sharp then the guy you send them to can't do any better, but  like any other tool you have to maintain it.
Do you clean your guns only when they are so dirty they jam ? A blade is the same way.