Knife Sharpening
Where can I have some good knives sharpened? I know there are knife sharpening trucks in Bklyn but I have no clue where they camp out and have never run into one. Anyone have suggestions?
Where can I have some good knives sharpened? I know there are knife sharpening trucks in Bklyn but I have no clue where they camp out and have never run into one.
Anyone have suggestions?
I had knifes sharpened several times by the guy in the red truck. He has always done a wonderful job and I would recommend going to him. I tried Cook’s Companion and will never go back (they destroyed all of my best knifes!)
I’m all for an oyster bar in WT or South Slope, and I’m living (barely) proof that DIBS is right — clam knife is the way to go for shucking oysters. Tried a really thick paring knife once and stabbed my palm a few times before snapping the knife point off. Luckily I found the point before eating the oyster.
Good luck Mrs. L. and do what everyone says — stay away from the red truck.
Henry Westpfal Co
115 West 25th st. at 6th Ave. in the city.
212.563.5990
I JUST got my knives sharpened there last week and I’m very happy. I did a lot of research to find where to go, including apartment therapy etc, and he came highly reviewed. Perhaps slightly pricey — I got seven knives sharpened for $40.
Buy a clam knife while you’re at Cook’s Companion. Shucking should never be done with a sharp knife. Or, get an Oyster bar in your neighborhood!!!
I have used
Johns Sharpening Services & Supplies
6301 10th Ave Brooklyn NY 11219
718-680-4492
I have never had a problem.
I had my knives destroyed by one of those knife truck guys. And then heard similar tales from friends. Lesson learned.
If you must know, Mr. L father decided to use our good chef’s knife to shuck some clams. So I definitely need a pro (the stone isn’t going to cut it for this job) I’ll be stopping in at Cook’s Companion. Thanks again for the reco.
Maybe ask one of the higher-end restaurants in the neighborhood. Local knife sharpeners usually contact them, which BTW could be a retiree in the neighborhood who’s really good with knives and makes a few extra bucks doing it.
I have a Tormek wet wheel grinder/honer in my shop to keep my planer and jointer knives and chisels scary sharp. It does a decent job with my kitchen knives too but I’ve ruined a few.
The trucks are horrible on chef’s knives. They are fine with commercial butcher’s knives that are meant to be reground over and over until there’s nothing left.
On a typical triangular chef’s knife they grind off so much steel that you can no longer use them for chopping cuz the ‘heel’ of the knife, which hasn’t been ground off, is higher than the rest of the blade, and impedes it from chopping.
Mrs. L., you went thru all that renovation, you should learn how to sharpen a knife. Buy yourself a few whetstones and some instructions. It takes a bit of skill but with practice…