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Knife Sharpening in Rye Brook area

marcia2 Apr 15, 2007 05:17 PM

Can anyone recommend a knife sharpener in the Rye Brook/Port Chester/Greenwich area?

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  1. k
    KarenNYC RE: marcia2 Apr 15, 2007 05:57 PM

    I know this is not what you want to hear but I have not found any place around here - I take mine to Chef Central in Hartsdale on Central Avenue. They do a great job.

    1 Reply
    1. re: KarenNYC
      laylag RE: KarenNYC Sep 18, 2007 06:33 AM

      I also use Chef Central and agree. A few minutes away but worth the drive. Perfectly done.

    2. s
      stu RE: marcia2 Apr 28, 2007 04:08 PM

      Believe it or not there is a building about 50 square feet on I believe , Read Street (near Kneaded bread)or the next street over.If you make a right on to the street heading north, the building is 50 yards down on the left. Inside there is one man and a giant wheel . All he does is sharpening. Commercial on most days but a day a week he takes in retail. A very nice man and an invaluable resource.

      1 Reply
      1. re: stu
        Johnct RE: stu Sep 3, 2007 08:27 AM

        Do you know what day of the week they take in non-commercial business? Business name that I could call?

      2. w
        wm3 RE: marcia2 Sep 3, 2007 06:39 PM

        port chester grinding. very nice guy. his name is luigi.

        5 Replies
        1. re: wm3
          adamclyde RE: wm3 Sep 3, 2007 07:34 PM

          this is great. I've been looking for someone around here. Anyone know his prices?

          Here's the address I found on google:

          Port Chester Grinding Services
          25 Read St, Port Chester, NY 10573

          1. re: adamclyde
            debmom RE: adamclyde Sep 4, 2007 04:04 PM

            Be careful-- I think he butchered one of my Henkel knives years ago. I haven't gone back

            1. re: debmom
              Johnct RE: debmom Sep 17, 2007 01:50 PM

              Any other suggestions?

              1. re: Johnct
                debmom RE: Johnct Sep 17, 2007 04:09 PM

                I was thinking of trying Chef Central, but I haven't yet.

                1. re: debmom
                  debmom RE: debmom Apr 5, 2010 04:30 AM

                  Took some to Chef Central and they did a wonderful job.

                  Chef Central
                  45 S Central Ave, Hartsdale, NY

        2. y
          yeshana RE: marcia2 Nov 29, 2010 11:58 AM

          a great chef on a food talk show last year(cannot remember names- sorry) said that if you sharpen on an un-glazed ceramic bowl- it's better than professionally sharpening!

          9 Replies
          1. re: yeshana
            adamclyde RE: yeshana Nov 29, 2010 07:40 PM

            I've tried that after i saw Jacques Pepin do that on one of his shows. It never seemed to do much for me... But who knows...

            1. re: yeshana
              weedy RE: yeshana Dec 27, 2011 10:12 PM

              and another one said if you try to sharpen your own high quality knives (unless you REALLY know what you're doing) you're a fool.

              Personally, I send them off to justknives101.com and have them back in a few days, perfectly done to your specs.

              1. re: weedy
                marcnlena RE: weedy Dec 28, 2011 05:42 AM

                what does 'perfectly done to your specs' mean in terms of knife sharpening?

                1. re: marcnlena
                  weedy RE: marcnlena Dec 28, 2011 09:21 PM

                  Not a lot; only that you can specify how sharp you really want it, from home cook sharp to serious pro sharp

                  1. re: weedy
                    marcnlena RE: weedy Dec 29, 2011 05:02 AM

                    Don't fall for that nonsense. A sharp knife is a sharp knife. The sharper it is, the safer it is (less effort to use) and the longer it stays sharp.

                    1. re: marcnlena
                      Scott_R RE: marcnlena Dec 29, 2011 06:41 AM

                      Well, that's mostly true. But you want different sort of knives sharpened to different degrees. The lower the angle it's sharpened, the sharper it gets, but the weaker the edge. You want a fillet knife to be sharper than a meat cleaver--the latter will have a somewhat less sharp but more durable edge.

                      1. re: Scott_R
                        CTeater RE: Scott_R Dec 29, 2011 08:30 AM


                        1. re: Scott_R
                          marcnlena RE: Scott_R Dec 30, 2011 05:41 AM

                          What angle to sharpen a particular type/style/brand of knife is for the sharpener to know to do his job properly. Asking (potential) customers 'how sharp' do you want your knife is silly.

                          1. re: marcnlena
                            Scott_R RE: marcnlena Dec 31, 2011 03:45 PM

                            The OP didn't say that the company asks the customer how sharp they want their knives, only that the customer can make requests. FWIW, I don't see any such thing on their sharpening form,
                            which only asks how many knives of each length.

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