Broadway Panhandler Knife sale/sharpening

[Pupster]

Heads up for knife hunters! Broadway Panhandler is having a knife sale this weekend. All brands. I think they are clearing out the discontinued Wusthof GrandPrix line (FYI this brand is also on clearance at BedBathBeyond).

More importantly, they are sharpening knives for charity! Each customer can have up to 3 knives sharpened while one waits. The $10 fee goes to City Harvest.

[dkstar1]

Yeah, I'm planning on checking out the knife skills demonstration...but am wary about having someone else sharpen my knives.

During a cooking class a few weeks ago, the chef said to "never let anyone else sharpen your knives". And the reason is simple, everyone's angle/arm-hand motion is different. The blade will never be "right" again, if you have someone else sharpen your knife.

Now, if they are using machines, I guess that's safe, but I'm not too sure. Anyone have thoughts on this?

[beret]

Sure, if you know how to sharpen a knife properly, as most chefs do, then why would you have someone else do it? But that's a huge if. Most people think using a steel is the same thing as sharpening, and that's not the case. A steal is for re-aligning the knife's edge, but for actual sharpening you either need a wet stone or you have to have a professional do it.

[dkstar1]

thanks everyone for you comments. I was hoping for some responses like this.

[Pupster]

Hey, I can't speak to their sharpening skills (though the Panhandler people seem to take their knives very seriously). I liked that the money was going to charity.

Lots of people get their knives professionally sharpened, whether it is "right" or not. They might as well kill two birds with one stone since this event supports a worthy cause.

[panapet]

I'm pretty sure most professional kitchens send their knives to be sharpened. As to the issue of 'ruining' a knife by putting the wrong angle edge on the blade; I don't think it's really an issue. Unless the person has no idea what he is doing and totally butchers the blade; it is pretty easy to regrind the edge to your preference. Most edges are sharpened at around 10-20 degrees.

[KRS]

10-20 degrees is for razor blades. Most chef's knives are closer to 35 degrees. Anything more acute would bend and knick almost immediately.

[CTownFeedR]

Actually, an ideal utility blade edge (which I would classify general kitchen knives under) should be between 18 and 24 degrees. A lesser degree edge than this would indeed be acceptable for a straight razor. For reference, axe heads are usually in the 35 degree range.

Check out the link for more info...

Link: http://www.knifecenter.com/knifecente...

[xavier]

There's a tiny fraction of the world that would possibly notice the difference. I you're part of the fraction, vaya con dios.

But the vast bulk of home cooks -- even avid home cooks -- sharpen their knives rarely, if ever. Anywhere they take their knives to will be a dramatic improvement.

[rames]

I do not recommend panhandler for knife sharpening. They ruined my very good knives and then said it was because my knives were 10 years old.