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?
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?
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!
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!
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.