Thought on this:
or should I just take it/ship it to Mac? Thought about Epicurean Edge sharpening service? I am located in Seattle, so I can take it to Epicurean Edge to have it professionally sharpened.
I don't use them. I don't know any working people that do. But I have heard some good things about them from home cooks. Just make sure you match the blade bevel of the knives you own to the sharpener. (50/50, 70/30, 80/10, etc) . It's always nice to get a professional sharpening from a craftsman, but IF you pay, make sure it's someone who uses a stone, not someone just grinding or sanding it down. You can do it yourself. I know someone said he was too lazy, and I understand.
These things take off a lot of metal. The other problem is that they don't thin. On most knives the spine is the thickest part of the blade. The victorinox is stamped so it's actually uniform all the way down. It could work for that. I don't know about on the Mac.
For the money, you could get a good 2 stone setup.
Sorry about jumping in a few days late - I got hung up with a family shindig which took up time and I am only now catching up.
Epicurean Edge in Kirkland probably would be a good place to take your MAC. The proprietor, Daniel O'Malley, is a bladesmith, and the description of his sharpening process (combination of Japanese waterstones, buffing and wet belt grinders) is within acceptable procedures.
Devin Thomas and Dave Martell (who together probably know as much about knives as anyone else) both have good things to say about EpicEdge and Dan.
I know I am bumping a dead thread But I am in need to re-sharpen my Mac knifes, and I found several options from Yelp which explain how he sharpen the blade. Any thought:
1. Epicurean Edge
Pretty well known nationally, but didn't mention their sharpening steps: http://www.epicedge.com/shopcontent.asp?type=sharpening
2. http://bronksknifeworks.com/bronks-knife-sharpening-service/ reviewer mentioned that it took him 20 minutes to sharpen 3 knifes. Description of his sharpening steps from his website:
Holding a knife to stone while sharpening at the proper angle can be difficult but there are a few sharpeners now that can take the guess out of that part of the equation. The Edge Pro system is one of these systems and I use one occasionally but I still prefer the belt grinder for the benefit of speed.
After years of standing at the belt grinder, it feels like just an extension of my arm and it saves me much time and my customers money for sharpening services. There are knife sharpeners who charge over two dollars an inch for their services and more for extras and they are no doubt good at what they do.
3. http://www.knifesharpeningseattle.com/ reviewer said it took him around an hour to sharpen the blade. Description from his website:
I sharpen all knives free hand, no jigs or angle guides are used. I sharpen free hand for two reasons. The first reason is not all knives use the same angle: Different knife designs require different sharpening techniques. The second reason is free hand sharpening allows me to modify not only the edge but the blade design if the knife has sustained damage. Even though your knives are sharpened free hand, my 15 years of experience ensures precise bevels and clean edges.
A multi step process is used for each knife I sharpen to produce the best edge possible. The majority of tools I use are custom made for my system. Each knife is different so different types of knives will be sharpened using different methods. Using more than one system helps me tailor the correct edge needed for a specific knife. A chef knife will be sharpened differently than a sushi knife which will be sharpened differently than your Fathers old fishing knife. The different methods create different finishes on the blade. The finishing process used for a chef knife Knife spread will leave a subtle polished shine running from the edge about a half inch up the blade. Outdoor and collector knives are usually sharpened so only the edge is polished. Traditional Japanese knives are sharpened on water stones focusing only on the edge.
4. http://www.seattleknifesharpening.com/about.html, he didn't explain much on his website other than "The knives go through a 6-7 step process which leaves them razor sharp." Reviewer mentioned sometime between half day to 3 days to sharpen a knife, depending on how busy he is. Some customer used Epicurean Edge and found his service to be comparable.
I found this information the reviewer's blog (link for complete review: http://kitchenknifeguru.com/sharpeners/reviews-of-professional-knife-sharpening-services/), he describe the process as:
His method is unorthodox, but wickedly sharp. He explained that for each knife he started from as sharp an angle as he dared as his primary angle, and then ground the rest of the blade down so that it smoothly segued from the edge up to the spine. It sounds thorough, and it is. As he mentions on his site, it’s a 6- to 7-step process using belt sanders and polishing wheels along with sharpening compounds. On a German-style knife this often means thinning down the blade and creating an edge angle much sharper than usual. Fine with me!
Any input where to go based on the description? I know, it wasn't ideal, but I am limited in option unfortunately. Another option is shipping it to Mac, but given the turnaround time and shipping cost, it make more sense for me to do it locally if possible.
The only one I know from experience is Epicurean edge. They might use a wet grinder for thinning, but mostly for normal sharpening they use japanese water stones. Hand sharpening is the best option to maintain the geometry of the knife. The edge pro guy might make a nice crisp bevel, but he is ignoring everything behind the edge. Over time the knife will get fatter and wedgier. Anyone who doesn't say I suspect is using a belt sander.
So #1 or #3
OR just spend $100 on two stones and DIY :D It's an investment, but you'll never pay for knife sharpening again.