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Knife Sharpening on Cape or S.E. Mass.?

Where do you Chowhounds bring your Henkels for a professional sharpening? I've used Snow's in Orleans a few times with somewhat unsatisfactory results. I'm willing to travel to Plymouth/Kingston or as far as New Bedford, although On-Cape is preferable.

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  1. Honestly, I'd buy a good sharpener. I went with this one http://www.bedbathandbeyond.com/produ... and couldn't be happier. Paid for itself in no time flat. I do use Henckels knives as well. Heck, if you ever pass through Hartford, feel free to bring your knives by and I'll run em through for free so you can see for yourself. My email is my CH name at gmail.

    edit: Oh, you can find the same one for less, it's model 312.

    2 Replies
    1. re: ratbuddy

      I grabbed a 20% coupon on-line and trotted down to my local BB&B and bought the unit you provided the link to. THANK YOU sooooo much! It gives me a much better edge than I ever got having it sharpened at Snow's in Orlean's. Super sharp, it even does serrated, so now even my bread knife cuts like through butter.

      As you said, it will pay for itself in no time.

      1. re: CapeCodGuy

        Nice, happy to help. Just be careful. I ended up in the walk-in the day after I got my sharpener. Slip with a dull knife and you might get a small cut. Slip with a Henckels after this machine, and you lose some flesh :)

    2. We usually sharpen at home with our Mino Sharp Plus or a sharpening stone; however, the Williams-Sonoma store in Mashpee Commons frequently has knife-sharpening events. I haven't been to one yet and therefore can't comment on the quality. If you provide them with your email, you'll receive notice of the events (and they don't send lots of junk email), or you can just look for store events on the company's website.

      1. I take my Henkels to What a Grind on 28A in North Falmouth. Call to see what their hours are 508-563-5888. Turn right on 28A at the end of Rt 151. They are on the right just past the post office.

        1 Reply
        1. re: AGM_Cape_Cod

          Thanks all! Considering purchasing a sharpener now.

        2. Hi,
          I am a fanatic about my kitchen knives and I have a couple of Henkels. They are a forged knife and they usually dont need sharpening on a machine actually any expensive knives should only be done on a water stone. That technique takes a while to do but its the way I was taught many years ago from the Japanese chefs I worked with. I teach my students to use a water stone and after a few demo's they get pretty good at it with the university issued knives even so they can slice a piece of paper constantly like thin spaghetti strips. Just an inexpensive double sided stone purchased from any job outlet will work better than a machine

          7 Replies
          1. re: Frank Terranova

            "Work better than a machine" is a bold statement. I strongly disagree. Machines (good ones, anyway) are faster, easier, less messy, and more consistent. I appreciate the craft aspect of hand sharpening, but it's like chuck-wagon cooking: a quaint remnant of a bygone age.

            1. re: ratbuddy

              Everyone has an opinion but any chef who knows how to handle knives would never use a machine espically with Damascus Steel. Henkels are a nice knife for hobbists. Kikuichi, Shun, Hattori, Etc Are used by chef's. To my knowledge there isnt one machine we use at school. Even most chisels are used for ice carving we use a stone.

              1. re: Frank Terranova

                Damascus steel is another quaint artifact. Modern steel outperforms it. Like I said, I'm fine with people sticking to traditions. It's just a shame to see folks kidding themselves into thinking the old methods are better in cases when they aren't.

                1. re: ratbuddy

                  Your right it is an artifact some companies are 700 years old Modern Steel isnt even close most knives are stamped and made in Spain. Go to Williams and Sonoma and other than Henkels the largest selection are the japanese type. Check the knives used on TV the chefs use Damascus steel these are hammered with a hundred folds.

                  1. re: Frank Terranova

                    I'd be real careful about using a machine to sharpen knives. The heat generated by speed of the grinding stones will adversely affect the temper of the blade.

                      1. re: RIRider

                        Good quality sharpening machines use a slow enough speed that detempering the knife is not a problem. You only run into problems when you have a guy with 'old world craftsmanship' who uses a bench grinder at high speeds.

            2. I have found that using really good optics helps when learning how to sharpen. I have a dentists set of eyewear I use for small tasks like this and the magnification helps see what you are doing.

              3 Replies
              1. re: wohord

                I don't know all the ins and outs of blade tempering, wet stones, steel differences and the like. What I DO know is now that I've sharpened my Henkels with my new machine, they are like new and an absolute joy to use again. I had them "professionally" sharpened twice before and the results from the home machine far exceeds what was done in the past. For the home chef/enthusiast, it's a great alternative to sending them out.

                1. re: CapeCodGuy

                  Henkles are a nice knife also Wustohf is an excellent knife also they both come from the same town in Germany. The difference why my Wustoph knives are a bit sharper is they are ground at a 32 degree angle thats why Japanese Knives run at a 18-20 degree the lower the degree angle the sharper the knife. and using a whet stone at a 8-10 degree angle is how they are usually sharpened

                  1. re: CapeCodGuy

                    I couldn't agree more with you CCG. I have Henkels knives and a Chefs Choice machine and they have been great for a number of years (9+). I'm not a chef or a machinist, but I can see what works.