586591 Fri Jan 09 16:43:02 -0800 2009 46 57 Western Canada 0 4312292 Hi all: Was just reading a horrendous sharpening tale on the SF Bay Area board and thought I'd ask for recommendations in the Lower Mainland. I've been using Knifex/mobile service after a disastrous foray to a local "tool" shop a few years ago. I fear I don't have the patience to learn how to do it myself with a stone which I think would net the best results. Any thoughts about an alternative? Fri Jan 09 16:43:02 -0800 2009 169233 grayelf 1 4312405 I have taken my knives to Magnet Hardware on Commercial Dr. They did a pretty good job. Most of the time I do it myself...usually on a lazy Sunday (pretty rare nowadays). I just Zen out and sharpen for a couple of hours. Fri Jan 09 17:25:44 -0800 2009 4312292 145820 fmed 2 4312858 What about the new knife shop in Yaletown? http://santoku-office.com/ Fri Jan 09 20:29:36 -0800 2009 4312405 10785 Sam Salmon 3 4312908 I'm afraid to go in there. Fri Jan 09 20:50:52 -0800 2009 4312858 145820 fmed 4 4313025 Hmm, I think I would be too. I have a couple of vier sterne Henkels and a decent Sabatier bread saw but the rest of 'em are a bit of a motley crew (I love 'em all anyway) that might get the dead horse eye from the likes of Santoku. Fri Jan 09 22:04:57 -0800 2009 4312908 169233 grayelf 4 4313176 After looking at the website, I think I might be too... and I own a couple Japanese knives! Some of the prices on the site are a wee bit ridiculous. I think I've seen custom Japanese forged one-of-a-kind pieces for less than their "Grand Chef Special Knives". I'm sure these Sakai knives are beautiful and functional, but I would be hesitant. Plus, if you've got European blades grayelf (like your Henckels or Sabatier), an exclusively Japanese shop may not be the optimal sharpening service for those knives! Sat Jan 10 01:55:09 -0800 2009 4312908 87054 peter.v 5 4313550 Good point about the European-ness, peter, and thanks for gently correcting my bad spelling on Henckels :-). Sat Jan 10 08:16:47 -0800 2009 4313176 169233 grayelf 5 4317761 $820 for a knife is a bit much...the Student Models are more my speed. I already have a couple of inexpensive Japanese knives though. Sun Jan 11 23:13:51 -0800 2009 4313176 145820 fmed 6 4638059 An 800$ knife cuts like an 800$ knife. If you can afford it and know how to maintain it it's worth it. Wed Apr 29 00:49:06 -0700 2009 4317761 132100 drinzy 3 4638060 This place is way over-priced for what it is Wed Apr 29 00:50:03 -0700 2009 4312858 132100 drinzy 2 4327383 do they sharpen serrated bread knives? Wed Jan 14 19:08:22 -0800 2009 4312405 93213 maxmillan 1 4313050 the lyrics are: "Now it cuts like a knife, But it feels so right" If you're trying to show how "hip" you are by making references to popular music, then: a) pick a song a little more contemporay, and b) get the lyrics right. Fri Jan 09 22:24:30 -0800 2009 4312292 204873 jim bachinski 2 4313109 Glad you know your Bryan Adams lyrics, jim, but until you can spell contemporary, it might be good not to be too picky about accuracy :-). Besides, have you never heard of poetic licence? Not hip but a long standing literary practice... peace. Fri Jan 09 23:22:12 -0800 2009 4313050 169233 grayelf 3 4315061 good point greyelf. my apologies. it was more the song, which i hate, than it was your post. Sat Jan 10 18:58:57 -0800 2009 4313109 204873 jim bachinski 4 4316920 Apology accepted, jim. Just so you know, I'm an equal opportunity offender when it comes to fodder for post titles -- I've mangled song lyrics, book titles and quotes, popular sayings, all in the name of a punny or catchy tagline. And FWIW, I think Bryan Adams is a better photographer than singer/songwriter -- never really been a fan of his music, though I grew up with it. Back on topic: I've been trawling the net a bit for ideas and came across this: http://www.cooking.com/products/shprodde.asp?SKU=191701 Any thoughts from y'all? Sun Jan 11 16:13:54 -0800 2009 4315061 169233 grayelf 5 4316960 I have something similar which uses two abrasive discs in a slot. Good for a quick and dirty refresh of a dull blade, but it will not replace a proper sharpening. It works well...just use a steel afterwards. Overuse (I hear) is not good for the blade. Sun Jan 11 16:32:18 -0800 2009 4316920 145820 fmed 5 4362721 I would avoid that device. Get some stones and a guide system instead, like an EdgePro Apex system. Here's a pretty good read on the topic: http://users.ameritech.net/knives/knives1a.htm If you want to take it to the next level, get some Japanese water stones in various grits. I have some up to 8000, which create a mirror finish shine on the blade edge. Tue Jan 27 12:31:12 -0800 2009 4316920 165968 aburitoro 2 4313117 Hey jim, there's nothing wrong with a Vancouverite trying to show some support for a hometown artist! Let's try to focus comments on food-related topics. No need to bash a fellow Chowhounder's taste in music. Fri Jan 09 23:34:23 -0800 2009 4313050 129809 im_hungry 2 4313873 Well JB, your claws seem to be sharpened to perfection...meeoOW!! Sat Jan 10 10:26:52 -0800 2009 4313050 95094 lunchslut 1 4317194 So what's wrong with Knifex? Sun Jan 11 18:10:28 -0800 2009 4312292 10785 Sam Salmon 2 4317638 The edge doesn't seem to last very long but I don't know enough about knives to know how long it should last. Sun Jan 11 21:20:51 -0800 2009 4317194 169233 grayelf 3 4317754 Do you use a steel? Sometimes a quick edge straightening on a steel is all it needs. I'm assuming of course that you store your knives well and keep them out of the dishwasher. Sun Jan 11 23:07:07 -0800 2009 4317638 145820 fmed 4 4318500 I do, usually before and after each use. Have a wooden knife block and woe betide the SO if I see a knife anywhere near the DW :-). Mon Jan 12 08:52:03 -0800 2009 4317754 169233 grayelf 5 4325133 I would recommend that you learn to use a stone and the steel that normally comes with a good knife set. I do not going to any shop to have my knifes sharpen. Two reasons. First some shop will have someone sharping your knife who does not know what they are doing. Your knifes can be ruined. I have seen that happen a lot of time. Second a power shaper will remove too much steel, even when they know what they are doing. If you use a stone and stick you will have a knife set that will last a life time. It not that hard. The DW is one of worst thing you can do to a knife. Wed Jan 14 08:03:50 -0800 2009 4318500 10686 yimster 6 4327268 I'm going to break down and make a new year's resolution to learn how to use a stone and steel. Now all I have to do is find some good instructions -- anybody care to point me in the right direction for that?? Wed Jan 14 18:15:15 -0800 2009 4325133 169233 grayelf 7 4327306 Sure, but you have to come down to the Bay Area or I come up.. Arkansas soft stone is one of the best, then there are the China posts, and steel rods come with the set. Check out a Bass Pro Shape Catalog on line they have a good select of stones. Fishermen like shape knife. I will check out the catalog and see if anything fits your need. I am sure someone up your way can show you the ropes. I would hate for you wait for me to show up. One good thing about doing you own shaping you keep the knifes sharp and lose less steel. No kidding doing your own is the best way. It is not hard. Wed Jan 14 18:31:45 -0800 2009 4327268 10686 yimster 8 4327374 Thanks for the encouragement, yimster. Are you sure this isn't enough reason to head north again? :-) I am less worried about buying a stone than figuring out how to use it but it seems to be the way to go. Wed Jan 14 19:02:58 -0800 2009 4327306 169233 grayelf 9 4327398 Hey, if I can do it why not you. It is so easy I can do it. I will be there sooner then you think. I sure I can show you the trick. All you and fmed to do is set up a chowdown for us all. I am looking forward to a Canadian chowdown. Then I will have had chowdowns in Canadian, US and China. Who said I will not go anywhere for great food. Wed Jan 14 19:18:04 -0800 2009 4327374 10686 yimster 10 4327683 eGullet has a pretty detailed post on sharpening here: http://forums.egullet.org/index.php?showtopic=26036 It also shows pics of the fancy sharpeners which may end up on my Santa list. I just eyeball the angle and hope for the best. BTW Search for videos on YouTube. I just did a quick search and saw quite a number of how-tos. Wed Jan 14 21:21:20 -0800 2009 4327398 145820 fmed 11 4327722 The Egullet tutorial is a good place to start. For Canucks Leevalley has a 1000 grit waterstone that's perfect http://www.leevalley.com/wood/page.aspx?c=1&p=32455&cat=1,43072,43071&ap=1 and they also sell this gadget that's just the ticket once you're a pro you won't need it but it's worth owning definitely http://www.leevalley.com/wood/page.aspx?c=1&p=32456&cat=1,43072 Those two are all I use now and all I need. Can't remember the last time I used my steel no need for one now so think before you shell out (diamond steels especially remove a lot of material). Wed Jan 14 21:47:55 -0800 2009 4327683 10785 Sam Salmon 12 4670224 I know this is old, but Lee Valley in Winnipeg has knife sharpening workshops, so I wouldn't be surprised if the ones in the YVR area do, as well. They're just for a couple of hours, and are not too badly priced. Sun May 10 02:57:45 -0700 2009 4327722 55178 prasantrin 11 4327727 Holy moly, that's quite the tutorial. I got up to the first mention of geometry and then blacked out (kidding). Will have to set aside some time to read it properly. Thanks, fmed. Wed Jan 14 21:53:00 -0800 2009 4327683 169233 grayelf 1 4651744 Sharpening House 5331 West Boulevard, Vancouver 604-568-5997 Terrific job. He does do serrated blades (bread knives etc) and is very reasonable - quick turnaround too. My knives are effing sharp! Also - worth a trip to drool over the Japanese steel on display. Mon May 04 01:57:00 -0700 2009 4312292 289027 juddc 2 4652645 Thanks, juddc -- noted. I've been sticking with my mobile guy for now but that is a great suggestion. Mon May 04 09:42:22 -0700 2009 4651744 169233 grayelf 2 4663193 Hi all. I'm new in town - what a wonderful place to be! So many great foodie people and so much good foodie talk! Juddc, I just called the Sharpening House, and the number was for the BC Liberal Campaign! Found another number for them through google but there was no leave a message for the Sharpening House, just "leave a message". When was the last time you used them? Do you think I should just go there anyways? Thu May 07 11:38:57 -0700 2009 4651744 290732 moltmonster 3 4667643 Good news for sharpening in Vancouver as Santoku Office who specialize in high end Japanese Chef knives have just started a sharpening service and knife repair. They use excellent quality water stones as well as a water wheel. I haven't used them yet but the owner is a former chef and barring any serious incompetence this should be the best place in town for well sharpened knives with the minimum of steel removed. Here is their link: http://www.santoku-office.com/index.php?Service Fri May 08 18:56:58 -0700 2009 4663193 281002 eatrustic 4 4667883 Nice lead, eatrustic -- I wonder how hard they would laugh at my beloved but hardly top end loppers :-). I note their prices are about double what I am paying now but they seem pretty reasonable once you factor in it's being done by hand here. Fri May 08 21:08:42 -0700 2009 4667643 169233 grayelf 5 4668040 I doubt they would laugh, unless they were Ginzu knives. I'm sure they would advise you of the limitations of your knives to hold an edge if they were really cheap.......but once they get you in the door and you start to drool over the candy...... I also like the fact that they will teach you how to use the stones properly if you want to go it on your own. Fri May 08 23:38:56 -0700 2009 4667883 281002 eatrustic 6 4668871 Thanks for the info eatrustic! I'll give them a go. Sat May 09 11:22:26 -0700 2009 4668040 290732 moltmonster 3 5126948 Better late than never - last used them around April May '09. I'd just drop in if the number isn't working. Sat Oct 24 00:34:55 -0700 2009 4663193 289027 juddc 1 4652694 on a related note.... is there anything that can be done with a "tipped" knife? A friend accidentally took a 3mm triangle off the tip off my favorite Sabatier. :( Mon May 04 09:55:51 -0700 2009 4312292 117133 hrhsheba 2 4654068 You can have it reground down to a santoku style tip like this: http://www.stoneandsteel.net/repair.html I'm sure a competent sharpener can do that for you. Mon May 04 16:35:34 -0700 2009 4652694 145820 fmed 1 4654989 I've used a chef's choice electric sharpener at home for years. They are very easy to use, and they make your knife very sharp. http://www.chefschoice.com/page2a.html Tue May 05 01:33:29 -0700 2009 4312292 156048 jchaput 2 5127591 out of curiousity where would one buy such a fancy contraption? Sat Oct 24 10:42:10 -0700 2009 4654989 15725 vandan 3 5128115 Buy something not electric. A hand unit will save a lot of steel. The electric sharpener take off too much metal and the life of the knife will be greatly shorten. Sat Oct 24 15:23:33 -0700 2009 5127591 10686 yimster 3 5128118 I have seen it at (IIRC) Gourmet Warehouse (but quite a while ago now). You can order online from Paul's Finest: http://www.paulsfinest.com/manufacturers.php?manufacturerid=10 Sat Oct 24 15:28:37 -0700 2009 5127591 145820 fmed 3 5128472 I got one at Costco, they seem to show up sometimes. I think I last saw them at the downtown one. Sat Oct 24 18:53:19 -0700 2009 5127591 254878 sarahendipity