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Seattle Knife Sharpening

Has anyone tried Albert Edmonds at Seattle Edge? I'm looking for a good option to sharpen some Japanese knives in Seattle, and he has water stone only sharpening options. Yelp reviews look good and his website provides details of his sharpening methods, but he doesn't have the reputation of Daniel O'Malley at Epicurean Edge.

Link: http://www.knifesharpeningseattle.com/

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  1. I've always been very satisfied with the sharpening I get from Bob Tate at Seattle Knife Sharpening Service www.seattleknifesharpening.com/ .

    Here's a review of his services from somebody who was probably sending him much higher-quality knives than mine http://kitchenknifeguru.com/sharpener... .

    1 Reply
    1. re: MsMaryMc

      thanks, read that review before!

    2. I was gonna give a shout-out to Epic. Edge in Kirkland, but you apparently already know about them. Ive dealt with them several times recently (purchases and sharpenings) and have always had a great experience. I can't vouch for Albert Edmonds. If you decide on him, let us know how it goes.

      1. I also use Seattle Knife Sharpening. He studied under Bob Kramer, and has always returned my knives (some of which value out in the thousands of dollars) in pristine shape.

        4 Replies
        1. re: Quintious

          I was thinking of using him, but It looks like he uses belt sharpening instead of a water stone. I have a Japanese knife that's supposed to be sharpened by water stone only.

          1. re: bluephish

            He adjusts his sharpening techniques according to the knife he's given. I have a great many German blades - but also have quite a number of Japanese blades, including a set that are coated in titanium and require special care when sharpening so as to not damage the coating. I got charged an extra .25 an inch for those because of the additional work that goes into them, but they came back as I expected.

            1. re: Quintious

              thanks. I'll give him a call tomorrow and ask about his techniques.

              1. re: bluephish

                I used Bob Kramer years ago, until he dropped the sharpening business. One nice thing about Bob Tate is that if you can get to one of his Seattle drop spots (several UPS stores), there's no "per order" charge as there is for mailing in. The longest turnaround time I've experienced was two days. Sometimes it's been next day service.

        2. I have a dozen cheap knives that need sharpening and was thinking of getting a knife sharpening gadget (electric or not). Can anyone recommend something? Obviously, using a pro would be better but I can't afford it.

          Also, the Knife Sharpening Guy at the u-district farmers market seems like a pretty good deal and will sharpen a knife while you shop.

          7 Replies
          1. re: Aaaaargh

            you'll get a better response setting up a separate thread for your question.

            I've never used a knife sharpening gadget, so can't comment. A quick google search came up with the Presto 08800 EverSharp Electric Knife Sharpener, 4.5/5 on amazon with over 800 reviews. I don't think you can go wrong there.

            1. re: Aaaaargh

              The good people behind the meat counter at my local QFC will sharpen knives for their customers at no charge. I have no idea if this is policy, or unique to my nearby store, but it might be worth your time to talk your local butcher about your needs.

              1. re: Gizmo56

                I believe it's all QFC stores. They will only take three at a time, and you have to leave them for a few days, but you can't beat the price!

                1. re: MsMaryMc

                  Thanks for the info! I have found an old bit in the Weekly that discusses the policy:

                  http://blogs.seattleweekly.com/voraci...

                  1. re: Gizmo56

                    thanks for the tips everyone!

              2. re: Aaaaargh

                For the cost of a decent sharpener ($100+), not to mention the space it takes up, you're probably better off taking advantage of the other options here. For good results you want to have at least 3 stages of sharpening. Do not get the handheld pull-through kind, they're a complete waste of money.

                Sounds like QFC might be the best option, but just throwing out there that Sur La Table runs free knife sharpening promos on occasion (otherwise will do it for $1/inch) and produces a satisfactory result.

                Definitely fine for cheaper knives and the softer German steel (I wouldn't put my Shun or Japanese knives through it because the electric machine ruins the finish).

                1. re: Aaaaargh

                  Since this thread was recently bumped, I'll echo the recommendation for farmers' market guy. Uses a whetstone, and starts at $8 or so for a chef's knife.

                  He did leave a couple of superficial scratches on the side of the blade. I don't mind, but if you have a fancy knife and you care about its appearance, fair warning.

                2. Daniel really does the best job of anyone i've found in the greater Seattle area. That would be my suggestion.

                  1. I wanted to give this thread a bump because this afternoon I made my first visit to Bob Tate's Seattle Knife Sharpening and Supply. I believe that heretofore, Bob did mostly a semi-mailorder/UPS dropoff business as a garagiste.

                    Bob's new shop (apparently opened June 2013) is located on Phinney Ridge, at 7421 Greenwood Avenue, N. http://www.seattleknifesharpening.com...

                    For those who don't know, Bob mastered sharpening under the now-famous Bob Kramer, and took over Kramer's sharpening when Kramer moved out of his Seattle shop. There really isn't any better possible endorsement.

                    Tate's rates are very reasonable, IMO, at $1.25 per inch for kitchen knife sharpening, $2.50 per inch for blade thinning, and $6 each for broken tips. The shop also carries several lines of new kitchen cutlery as well as some very cool restored vintage chefs' and abatoir blades.

                    Wanted folks to know...

                    Aloha,
                    Kaleo

                    2 Replies
                    1. re: kaleokahu

                      Seattle Knife Sharpening is right by my house so I've become a regular. We've had only good experiences there and I'd also recommend them.

                      1. re: christy319

                        Hi, Christy:

                        I'm really coveting a couple things in Bob's store--including the fantastic nesting vertical knife blocks.

                        Another cool thing about this operation is that they do gift certificates for sharpening. What a great gift idea--talk about bang for the buck and earning enduring gratitude!

                        Aloha,
                        Kaleo

                    2. I've taken a bunch of my knives to Albert at Seattle Edge on several occasions. Recently I took my 240mm Takeda gyuto to him, in large part because of how happy I was with the job he had done on my stainless knives, as well as some carbon Sabatiers.

                      I was referred to Albert by a knife maker I'm friends with, because I'd had bad luck with several other knife sharpening services locally. Albert has been consistently phenomenal. He's obviously passionate about knives, and uses a variety of techniques suited to the particular knife. Because stone sharpening is so different than the methods for other knives, I was nervous about taking my gyuto to anyone, but he did a fantastic job, and my Takeda is ridiculously sharp again. After the way he handled my other knives I should have known he'd take great care of my Takeda, which is my real workhorse in the kitchen.

                      I know a handful of other folks who have taken their knives to Albert on my recommendation, most of whom are pretty picky about their knives, and none of them have been anything less than instant converts.