Knife Sharpening
 

Need to get my kitchen knives sharpened. Anyone know of a place/person around Lafayette that does this?
I don't really want to mess with it. Seems complicated with angles and different stone grits etc.

Found a few sharpeners online that supposedly hold the knife at the right angle and have several stages of grits but they kinda pricey. anyone use those devices or what devices do you use to sharpen your kitchen knives.

thanks

Work Sharp from Cabelas. Nothing can beat the edge it can put on a knife. It can get a knife so sharp it will scare you...lol. We use one at work in the kitchen and it sharpens at least 5 knives a day. It has been going for 6 months now. We have worn out chefs choices in less than 6 months. Trust me you will love it. It uses belts and does not eat the blade like other electric sharpeners.

So Saute as a professional Chef would you reccommend it if your knife is way past due for a good sharpening? The only think I've ever done with mine is hit it with the long rod type deal.

Also I know lots of home chefs use high dollar knives and to each there own, however my good friend who was a cook offshore and in some of NOLA finest restaurants recommends regular old Dexter Russel knives. I bought on and it held and edge pretty good but it is getting dull. I also have a Henkles Santoku style that I picked up for 75% off and all though it is dull, it still cuts.

Get a work sharp. Takes little to no practice and it will get your knife really sharp. There are better sharpeners out there but they are pretty expensive and just not worth it to sharpen your kitchen knives.

Is there different models and what model do y'all suggest

I have the wicked edge...........pricey, but damn good product

Bring them to the old man at Bass Pro. He sharpend my pocket knife for me this weekend and told me "Be careful. It's so sharp the shadow will cut you!" He didn't lie either. Sliced my damn finger open with it on the ride home!!! Can't fix stupid I guess.

The work sharp only comes in one model. It is pretty small and it is very simple to operate. As mentioned earlier it has three different belts which go from coarse to fine. Start with the coarse belt and work to the fine. It has a guide system that keeps your angle consistent (which is the key to sharpening a knife). You can sharpen a knife with concrete if you know what you are doing. But this gives you a much more consistent edge and as I mentioned earlier it takes little to no practice.

I've got a Lansky sharpening system that works great that I use for my high qualty knives but its just time consuming.

Work Sharp XXXX1,000,000,000,000.
Best damn sharpener for the money. I have 2 for myself one for home and other for the truck ,gave one to my good buddy and one to my dad. these things are the REAL DEAL! If done correctly it will shave hair every time. Its sharpenieng for dummies 101. sharpens every thing from thin fillet knive to heavy hunting knives, to serated edges also and i mean freegin sharp cut yo self bad sharp. Ive sharpened scissors, broad head, razzorblades, chissels, machettes, every knife i own, and all my neighbors. My kitchen knives are soo darn sharp my wife hides 2 of hers from me soo i cant sharpen them because the others scare her to use. Get the work sharp knife and tool sharpener and be done with it . you wont be dissapointed. period....

Looks like I'll be ordering a work sharp pretty soon.

So you saying you like it and it's worth the money?

Definately it will sharpen a butter knife. Just takes longer. Make sure you dont over sharpen. It just takes a few swipes per belt. When I chip or break a tip I bring it to the Saw Shop off Earnest St. He will fix them for $5.
Now Heinkle, Wusthof, and Global knives are harder steel that will stay sharp longer but dont let them get dull. They are a mother to resharpen. A high dollar Chefs knife is worth it if you spend hours a day like I do cutting. They are balanced and have a thin blade. Its best to get a diamond steel to resharpen. As soon as you feel them loose an edge steel them. If you want the best get a Global. They are made in Japan. Best professional chefs knife for the buck is a Mundial. They are made in Brazil. Looks and feels like a Heinkle or Wusthof at a fraction of the cost. When choosing a knife make sure the tang runs thru the handle. Check to see if you can balance it on your finger where the blade meets the handle. Buy a 10 in not an 8 in. The longer the knife the less motion it takes to chop. When cutting with a chefs knife always leave the tip of the blade on the cutting board and slice in a forward motion. I own just about every brand there is. I use different knives for different tasks. I use the expensive knives on veg and the cheap ones for butchering. My cheap knives are Dexters. What I like is they are $10 to $15 at Sam's. If you want a good chef's knife check out JB Prince on line. They only carry the best quality. I dont buy from them but use them to find which one I want. Then I shop around for the best deal. Hope this helps.

We have 50 cooks using 1. Its still going 6 months later. We only had to replace the medium grit belt. We have gone thru 2 chef pros a yr in the past. It should last you a life time.

Goo advice, tanks-a-lot brother!

oh yea! i like it:D:D:D

Solid advice, thanks. Im actually getting a global for my birthday in a couple months. :grinpimp:

Just ordered me one from Northern Tools for $69.95 with free shipping

Thanks for the heads up on the $30 savings.