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

    1 Reply
    1. re: gutsofsteel

      Westpfal, not Westphal.

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

    2. 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).

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

      9 Replies
      1. re: LNG212

        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

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

          1. re: LNG212

            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

              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

                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

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

                  1. re: gutsofsteel

                    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

                    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

                      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.

        2. 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

            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...

          2. The original comment has been removed
            1. 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

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