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Mar 26, 2009 02:06 PM

Japanese Knife Sharpening - Twin Cities

I searched the board and was surprised to not find a post about knife sharpeners in the Twin Cities. I've got to get my Wustofs and my global sharpened. I'd rather have my Global sharpened on flat stones and not a wheel. Anyone have any suggestions? Thanks.

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  1. Have you tried Kitchen WIndow in Calhoun Square?

    1. I've worked in several restaurants in town, and take the advice almost every cook and chef has given me: buy a stone and sharpen your own. Advice I have heeded and been happy with (you can get stones at Kitchen Window, Crocus Hill, etc.). I use a Kershaw Whetstone.

      That said; friends have recommended Master's Edge & Eversharp in NE, and have not been disappointed with the results. I know Lund's offers free knife-sharpening...but...yeah.

      1. We bought a knife set at a place near the U, and have had knives sharpened there. Have been quite satisfied with all transactions.

        Once had a knife sharpened at some place in Hopkins and they did not do the right angle; won't be going back.

        1 Reply
        1. re: Enso

          We also go to Masters Edge, near the U.

        2. I've been happy with Kitchen Window. They offer a knife sharpening clinic where you can learn how to do it yourself, which I recommend. Carl Antholz teaches it, and he knows his stuff.

          Whatever you do, DO NOT go to Lunds or Byerly's. The way they sharpen knives ruins them.

          1. Master's Edge is a good place to go if your knife is damaged and you need it reworked, but in terms of a fine edge I don't think they'd even claim it. Wusthoff and Global are both top brands and will respond very well to ceramic water stones. I would not use a diamond stone or steel on either knife, electric home sharpening machines, or sharpening jigs. Two or three grades of wet stone would be best. Some are two grades in one stone - flip style. After considerable (likely years) use, you'll have to flatten your ceramic stones (they will develop a curved profile) or replace. There are carbide powder ceramic jigs for this which are less expensive than new stones.

            1 Reply
            1. re: keg

              We sharpen our Wusthoffs and Global on a stone, then align them frequently between honings with a diamond steel. I've been doing that for years, in restaurant kitchens and at home. I've never had a problem with taking a diamond steel to either brand. I think many people don't realize that with a diamond steel a much lighter touch is needed.

              I really don't like those electric home sharpening machines. They can totally wreck a good knife.

              My daughter has several kinds of Japanese knives, including Globals, and had great results from Kitchen Window.