or Connect
New Posts  All Forums:Forum Nav:

Knife Sharpening

post #1 of 11
Thread Starter 

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?

post #2 of 11

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.

post #3 of 11

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.

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #4 of 11

HI Jeff, I live in Terryville; previously Washington depot, and have been sharpening knives for a long while.  Maybe  I can help.


Edited by fondoh - 12/21/13 at 8:23am
post #5 of 11

If nothing else pans out drop by the [url=http://www.cheftalk.com/f/71/cooking-knife-reviews]cooking knife area.[/url]  Most of us knife nerds hang out there.  What kind of knives are you looking to have done?

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
post #6 of 11
Thread Starter 
Thanks Fondoh! I live down the road in Watertown. It's a full set of Henckels Classics.
Thanks everyone for your help!
post #7 of 11

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. 

post #8 of 11

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!

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
post #9 of 11

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!

post #10 of 11

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?  :cool:

post #11 of 11

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.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs