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Mar 4, 2010 12:38 PM

Knife sharpening

I found a place at the Dallas Farmers Market that really does a professional job on sharpening cutlery. The name is Mobile Knife Sharpening. I was not having much luck finding a sharpening service, so I am elated to find that this place exists and does such a wonderful job. Their web site is

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  1. Thanks for the helpful tip.

    1. Thank you for posting this. He also has a very good reference from the FW culinary school. He lists a location in Ft Worth at Roy Pope Grocery - which sound like an interesting, long-standing, family run operation selling wild game, locally sourced produce and other delectable items. I look forward both to getting my knives sharpened and browsing this market.

      Do you know what his rates are? Does he charge per inch of knife blade?

      5 Replies
      1. re: CocoaNut

        I had all my knives sharpened down there a few weeks ago and Jack Gresham did a TERRIFIC job. He charges by the knife inch but I think there is a minumum charge per knife. He also has some name brand knife 'seconds' that he has fine tuned for sale at reasonable prices.

        I am ecstatic to find this local resource as I was not happy with the only other knife sharpening resource I was aware of (near downtown). In looking for a new knife sharpening service, I was VERY surprised how few places there were for a city as large as Dallas! I assume there are a lot of folks in Dallas and on this board that have a sizable investment in their cutlery, as I do!

        ALL THE BEST to Jack and his Dallas Farmer's Market location! He should do a bang up job down there and I recommend him highly!!!

        1. re: cookingblue22

          I think you mean, Carter Gresham. Not, Jack.

        2. re: CocoaNut

          85 cents per inch. I had taken a couple of my big knives there that had suffered some abuse and he fixed them without removing too much metal.
          This is a great find!

          1. re: CocoaNut

            Not to thread-jack, but we bought our meats exclusively at Roy Pope's when we lived in FW during the 1950's. First class folks and products. We moved to California (sorry) and when my nephews were born we had Roy Pope's send us a hickory smoked bbq brisket to celebrate. Wonderful food and great folks to deal with.

          2. I went today and Jack Gresham was there. He did an awesome job! Quick service and my knives are super sharp!

            1. For anyone out toward the mid-cities/Grapevine area, I just talked with Carter and he now has a deal with Market Street in Colleyville. He will be onsite to sharpen knives this Tues, so they can be dropped off at the meat department anytime before and be picked up on Wednesday. He said it's best to wrap them in newspaper, on the diagonal. He'll return them in a cardboard sheath.

              I believe he also said he has a deal with Market Street in Frisco.

              1 Reply
              1. re: CocoaNut

                Thanks for the heads. It's right down the street.

              2. For those of you north of the loop, there's a guy who runs a small cuttlery shop in The Shops at Willow Bend, called the Cutlery Collection. He charges $1 an inch for sharpening and does a great job. He's the only game around for us up here in the north forty.

                4 Replies
                1. re: TootinRamen

                  Agreed. Carl at Cutlery Collection does a great job. He also is experienced in the asian knives, like Shun, which require a different sharpening technique.

                  1. re: Raynickben

                    The bevel angle on Japanese knives is more acute and the steel is harder. They can also be prone to chipping because of the harder (more brittle steel). Shuns are chippy IMO. Regardless of whom one chooses, it is very important when you have Japanese knives to go to someone who knows the steel and how to sharpen at a proper angle. Most sharpeners can sharpen the Japanese knives but might mess them up. They may take them to the belts and change the angle of the edge or not take them to a high enough grit. If that happens you will have just downgraded your Japanese cutlery and lost the advantage of the harder steel.

                  2. re: TootinRamen

                    Yep just had my knives sharpened last week. Yes he knows Shun and German Steel as well. I took a mix of both to be sharpened. He also has quite the collection of knives for sale.

                    1. re: TootinRamen

                      Does he use a sharpening whet stone or the electric belt grinder?