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knife sharpener on NJ shore?

Does anyone know of someone who sharpens knives commercially in the shore area? I am near Point Pleasant. Thanks!

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  1. I have used Rudy's restaurant supply in Pt Pleasant--804 Arnold Ave, 732-892-4400. They are great.

    1 Reply
    1. re: Lizeymom

      Thanks, I'll give them a call. I assume there haven't been problems with messy or over zealous grinding (I've had someone damage a knife once)?

    2. I would be careful of who you choose to sharpen your knives. Most, not all, commercial places will ruin expensive knives. what kind of knives do you have?

      11 Replies
      1. re: chefMD

        I know what you mean about people damaging knives (as I mentioned to Lizeymom). I have a Sabatier chef knife, a Shun chef knife, a small Globe knife (the one that was previously damaged), and a variety of others.

        Do you prefer to sharpen your own knives? Do you use a machine or stone method?

        1. re: steinpilz

          Depending on the knife..... I have 3 that I send to Korin in NYC to have sharpened, costs me about 25$ a knife. I do have quite a few globals that I sharpen myself with a couple of water stones. I use a machine at home where I have older German traditional knives. I got the machine at Macy's a long time ago and it works ok and doesn't do the damage that most places do, probably 100$ or so.

          The problem with German knives, most of the time, is that you can never get them as sharp as they were originally because the steel is so hard. Japanese knives tend to use softer metals that can be sharpened easier but require more upkeep.

          Is your Sabatier a carbon steel type or a newer type with stainless added? If stainless variety then the above holds true. The machine is not horribly expensive and you can use for multiple knives including serrated, but is an investment. There is a cheap "stone wheel" sharpener for your Japanese knives, but I do not suggest as it doesn't work well.

          Your Shun and Globals you can get "guides" made from plastic and a couple of water stones. I personally find sharpening my knives very soothing and therapeutic. Then again, that's my job and life, LOL...

          1. re: chefMD

            Thanks very much for your suggestions, the idea of using different methods for different knives is very helpful. I also probably spent more than a half hour looking at the Korin website and now will go visit and read about getting some sharpeneing stones.

            1. re: steinpilz

              You're very welcome. I believe Korin's stated policy is that the only sharpen knives bought from them. However, on the occasions I have been there, I have seen knives the were definitely NOT bought there, in line, waiting for the Master to sharpen them. Perhaps bring your Shun and Global, just in case. FYI, Western "style" knives are less expensive to sharpen than Japanese at Korin.

              1. re: chefMD

                So I got a two-sided stone from Korin (1000/4000) and I'm learning about sharpening with water stones - the web isn't bad for this, also just learing about what's happening as I sharpen.

                Any opinions about Belgian (Coticule) sharpening stones?

                Thanks!

                1. re: steinpilz

                  I use the Accusharp hand sharpener all of the time. One time investment of 10-15 dollars and you will save tons of money.

                  1. re: steinpilz

                    @steinpilz Good for you as it can be very gratifying. Korin sells a DVD that is very helpful as well....

                    @spaetzle while I agree that an Accusharp is great for inexpensive knives ( use them in my work kitchens for "beater" knives), I would never use them on ones that are far north of 100$ ea as they literally shave the metal.

                    for anyone else.... Sur La Table in Freehold Mall offers sharpening of knives for 1$ ea using a "chef's choice" electric sharpener. This is great for western knives like Wustof and Henkels, not good for Shun, Global or most other Japanese knives.

                    1. re: chefMD

                      disagree, great, easy, cheap and low maintenance way to sharpen any kind of knife. you are literally doing the same thing when you sharpen a knife anyway.

                      1. re: chefMD

                        Sur La Table is $1 per inch, not each!

                      2. re: steinpilz

                        Much as I hate to say this, but look on the cookware board, re knives and sharpening. Some heavy duty, mega into extreme, expensive knife folks there. They give info on sharpening very often. So if you are going to start doing some of your own, pop over there and check out some of the post. But do remember I said mega and extreme. :-)

                      3. re: chefMD

                        No, I've brought my knives to Korin on several occasions and they have always sharpened my global knives. I asked to make sure, and they said they sharpen all non-serrated knives.

              2. Why not mail them to Korin in New York.? Hand sharpened by a master Japanese sharpener. You can't beat that!