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Feb 18, 2014 09:09 AM

Knife sharpening service

I have a few Wustof knives that desperately, desperately, desperately need to be sharpened. I use them every day so I really would like to avoid shipping them off somewhere. I'm also looking for a place that has a same-day turnaround in the area.

I take the train in from DE to University City every day- if anyone has recommendations for somewhere either in Wilmington or Center City/West Philly (close to mass transit) where I could drop them off in the AM and pick them up after work, that would be great!

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  1. Chef's Haven in Hockessin DE sharpens knives and I believe the big Shop Rite in Wilm does as well.

    1 Reply
    1. re: sal_acid

      thanks for the tip! chef's haven has been my plan and i keep meaning to go on a saturday and it just doesn't happen. hockessin isn't terribly far away but i never find myself down there.

      did not know about shoprite- both of their stores are really close to me, i'll look into it.

    2. There is a knife sharpening service that goes to the farmers markets - does anyone know what he does this time of year? Fante's also sharpens knives, often while you wait.

      1 Reply
      1. re: Bigley9

        Ah, just found the business card for the sharpener who goes to the farmers markets:
        Neil's Sharpening Service

        He did four of my knives this summer and did a good job (good enough that I kept his card for future reference).

      2. As l generally reply to this question:
        Fante's knife sharpener consists of a chef's choice.
        Buy yourself a chef's choice 120 on eBay for @$ 80 and you will never have to do this dance again.
        Only ones l get professionally sharpened are my three Yanagibas and one deba purchased in Japan and l hand carry them to Korin in Tribeca where their 80 YO sharpener does them to perfection.

        11 Replies
        1. re: Delucacheesemonger

          Can I hand carry my Wustofs to your condo and have you sharpen them to perfection?

          1. re: PhillyBestBYOB

            Sure but if they are not carbon steel it won't work well.

              1. re: PhillyBestBYOB

                Need Chemicalkinetics here but they are very, very high carbon steel, keep an edge for long time, but when need sharpening not an easy task.

                1. re: Delucacheesemonger

                  I am flattered. I think our knife knowledge are the same.

                  Your carbon steel yanagiba and deba are likely much higher carbon steel knives than the typical knives for sure. Yes, they are difficult to sharpen (correctly), and they are time consuming. So I agree with everything you said.

          2. re: Delucacheesemonger

            <their 80 YO sharpener>

            ??? He does not look 80 to me. His teacher is 80 year old, but he is not. :)

            "Mr. Sugai continues to return to Japan several times a year to learn under his 84-year old grand master."


            <three Yanagibas and one deba purchased in Japan>

            Nice. 3 yanagibas, huh? A lot of fish slicing. :D

            1. re: Chemicalkinetics

              OK brainfart on 80 YO
              Yanagibas 240, 300, 330, two left handed, one right.
              Right will be future present, now guest knife.

              1. re: Delucacheesemonger

                Don't worry about the age thing. I was just teasing anyway.

                Ah, I was just about to ask why you have two left handed and one right handed knives, and then you explained in the very next sentence.

                1. re: Chemicalkinetics

                  There are some things about Deluca that are better left to the imagination.

            2. re: Delucacheesemonger

              ... I was wondering where I could get a japanese knife sharpened by waterstone but if that's your answer ._.

              1. re: lepidoptery

                Well, I know David Martell at Airville, PA sharpen Japanese knives by hands using waterstones. I don't know if you are close to him, but he takes knives all over the country through mail. He is one of the most respected Americans who know about Japanese knife sharpening.

                I am very sure there are others.