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Just like white dog poo, you never see gypsies sharpening knives anymore.
So what sort of place can I take my chef's knives to get sharpened.
Even better, I'm in Edinburgh if nayone knows anywhere there.
dont you do it yourself with a whetstone?
Probably cost the same to buy one as get a diddicoy to do all of them 😉
I bought one of these:
Does a very good job.
Paul.
Whetstone - pah!
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Can your chef not do it himself?
Sorry to go off track but have you tried these:
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I got some nice Henkel knives and reset the edges with this then I use a good steel to smooth the cutting edge and finish them off!
Well, they've got pretty blunt, and I quite fancied getting someone with good kit who know what they were doing to get the edge back again, then be a bit better at keeping them sharp myself after that.
Does the thing above need any skill, or can any monkey like me do it?
Does the thing above need any skill, or can any monkey like me do it?
Nope it idiot proof - its not that good for curved knives, deboneing knives or serrated knives but for clean cooks knives etc are brill IMHO! Esp if you can't use a steel 🙂
Its basically a rotating ceramic whetstone wheel set as you fill it up with water and the edges are already set at the right angle!
I may get shot down for this comment, but…go and have a chat with your local butcher or fish monger. Those boys can (traditionally) do a great job on them. Might cost you a few quid in steak though.
I think my knives are curved, assumining you mean curved like this:
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where does that leave me?
Don't many "knife sharpening tools" except stones/steels actually take quite a bit off the edge?
Make sure you get the right sharpening tool for the job some tools are for single bevel knives and will not sharpen a double bevel knife very well.
Go to your local 'independant' butcher buy something and ask politely if it's possible he'd be able to sharpen some of your knives!
If you use a steel for the first time, you may find the knives get worse before they get better and it would not help if someone else did it for you - it is all about getting the right angle and stuff.
If someone else did it, then you did it, you may be grinding at a different angle and undo what they have just done. Best to learn yourself.
It has taken me a year to get my knives right, now they are sharp again after about four strokes with my steel.
Grays on George street have a knife sharpening service IIRC
If you find a decent kitchen shop they should do it. We get ours done [url=
in Leeds[/url]
DMTSHARP.COM use a steel!
no I mean curved as in the other way -
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IWEB.COOKING.COM at the hild of the knife above - your globals should be fine.
BTW I dont know of any single beveled kitchen knife?
I would say if your not good at using a steel then you wont be able to put an edge back on as you need to reset the edge with a oil/water stone - Thats why I like the ceremic sharpeners. BTW if you use the coarse then fine wheels they don't remove much blade in the 4 years I have had my Henkel's IMHO!