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Not about food...PLEASE HELP--MY KNIVES HAVE BEEN BUTCHERED BY A KNIFE TRUCK

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jes13 Jul 29, 2010 06:33 PM

I am about to move out of the city, and one of the things I really wanted to do before leaving was get my Wusthof Classic knives sharpened. I recently read a post on my neighborhood listerserve about Dominick Del Re, who services (at least) DUMBO, so when I saw his red truck, I decided--STUPIDLY--to get my knives sharpened by him.

I am now not only out the money from getting them sharpened, but it appears my knives are actually worse! Certainly, he butchered my serrated knives. They are practically flat now.

So what to do???? Should I get them re-sharpened by someone else? And if so, recommendations? (Korin seems to be a favorite of chowhounders... still the case?) Are the serrated knives salvageable?

Blunted in Brooklyn.

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    gutsofsteel RE: jes13 Jul 29, 2010 09:13 PM

    Go to Henry Westphal and bring the knives and ask them what to do.

    1 Reply
    1. re: gutsofsteel
      squid kun RE: gutsofsteel Jul 30, 2010 02:49 AM

      Westpfal, not Westphal.

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      Henry Westpfal & Co.
      115 W 25th St, New York, NY 10001

    2. LNG212 RE: jes13 Jul 30, 2010 04:13 AM

      If not Westpfal, then try the Samurai Sharpening lady inside Chelsea Market (near where Bowery Kitchen Supply is). She has fixed some of my knives, incl. one that I had broken off the tip (oops).

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      Bowery Kitchen Supply
      75 9th Ave, New York, NY 10011

      9 Replies
      1. re: LNG212
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        ospreycove RE: LNG212 Jul 30, 2010 04:59 AM

        But a Chef's Choice sharpener, I think Zabar's sells it at a good price. This sharpener does not rely on grinding. It has 3 wheels one is used only for damaged knives. The strop maintains a fine edge. It is quite easy to use; and will save you a lot of frustration and $$$$.

        1. re: ospreycove
          LNG212 RE: ospreycove Jul 30, 2010 05:12 AM

          Are you replying to me? Personally, I'd rather leave my knife-sharpening to experts.

          1. re: LNG212
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            ospreycove RE: LNG212 Jul 30, 2010 05:18 AM

            LNG....Sharpening a knife does not require a "Government Czar". In fact the Chef's Choice" sharpener will make you an expert, or at least have sharpened knives of "expert" quality. This was a reply to the collective question.

            1. re: ospreycove
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              gutsofsteel RE: ospreycove Jul 30, 2010 07:46 AM

              I agree with LNG212...I would not trust my good knives to even myself. I use Westpfal, always. In business over 100 years.

              1. re: gutsofsteel
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                ospreycove RE: gutsofsteel Jul 30, 2010 08:03 AM

                To each their own; I prefer the ability to hone the edge when needed. From commercial sharpening services, just monitor the steel loss near the bolster lip, this will show if it is being properly dressed..

                1. re: ospreycove
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                  gutsofsteel RE: ospreycove Jul 30, 2010 08:18 AM

                  I use a steel on my knives at home....once a year they go to Westpfal.

                  1. re: gutsofsteel
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                    ospreycove RE: gutsofsteel Jul 30, 2010 10:12 AM

                    That should be adequate for moderate use. Personally, I prefer to be able to retain a razor edge on several knives that get constant use. After using a steel if you give them a 5X repitition strop you will align the steel molecules to a super fine edge.

                  2. re: ospreycove
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                    bookhound RE: ospreycove Jul 30, 2010 08:36 AM

                    The Chef's Choice only grinds the blade at the set angles and if your knife doesn't conform to those angles you are SOL .

                    1. re: bookhound
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                      ospreycove RE: bookhound Jul 30, 2010 10:15 AM

                      Not exactly correct. The CC Sharpener has a spring driven guide that allows one to achieve anything from a "French"razor edge, to a more stout boning knife finish. The angle should be determined by the usage of that particular tool.

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          oliver_selwyn RE: jes13 Jul 30, 2010 08:46 AM

          The only choice for me, always Westpfal. They can repair your problem and they have a quick turn around.

          Sorry about your Wusthof - I have the same and they are great knives. They'll be fine.

          1 Reply
          1. re: oliver_selwyn
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            jes13 RE: oliver_selwyn Jul 30, 2010 06:01 PM

            Thank you... thank you all... I took my dearly beloved knives to Westpfal today, and Carmella was not only helpful in insuring that I would get them back before I leave NYC (Wednesday, August 4!!), she was sympathetic, which, after getting my knives PROPERLY sharpened, was really what I needed today...

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            skippy100 RE: jes13 Mar 20, 2011 10:35 AM

            I'm a little late to this party, but I thought serrated knive couldn't be sharpened? Have I been lied to?

            1 Reply
            1. re: skippy100
              Jay F RE: skippy100 Mar 20, 2011 10:50 AM

              I've never had my 28-year-old serrated knife sharpened.

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              chefboyardee RE: jes13 Mar 21, 2011 01:19 PM

              Also a little late to the party, but I have some Japanese knives that I spent a decent amount of money on and I let the guy at Korin sharpen my knives. BTW, really fun to walk through the place and look at what a $5,000 knife that looks like a samurai sword feels like.

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              Korin
              57 Warren St, New York, NY 10007

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