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New Knives or New Sharpener?

post #1 of 10
8/29/08 at 7:06am
Thread Starter 
Our set of Henkels knives keep their edge less and less these days. We've had them for over 20 years. The handles are in fine shape, in face they look just fine, it's just the edge that is disappointing these days.

So, do I need to get a knew sharpener or new knives? The sharpener I have we've had for years. It's one of those things that have triangular shaped rods on which the knives are stroked to sharpen them. I have liked it for the many years we've had it.

Recommendations for good quality knives or a sharpener would be welcomed. We have the Williams/Sonoma catalog and I nearly had a heart attack looking at their prices. Can one get a good quality set that will last as long as the Henkels have for less than $500?

I've avoided using a steel to sharpen since you kinda have to develop some skill with that, and let's face it, I'm a klutz with that kind of thing. We used to have one of those power operated sharpeners, but I think it took too much steel off the blades. If I get a new sharpener, I'm looking for one that is a no-brainer to use.
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post #2 of 10
8/29/08 at 7:17am

Re: New Knives or New Sharpener?

It might be worth your time to see about having them professionally sharpened. Unless they're obviously worn, I can't think of any reason to get rid of them, especially since they are a very good brand. They're just good steel with a handle, what could go wrong? Good knives should last a lifetime if properly cared for. My father has a number of my grandfather's knives that are all in good shape and still hold a wicked edge (those old high carbon knives are great, but ugly). I have a cleaver that belonged to my great grandfather that is most likely around 120 years old, and it's still very useable, despite spending the past 10 years laying on someone's garage floor.

Sharpening them yourself with a stone and some oil is fairly easy, but it takes a bit of know how and time. It is definitely a skill that all men should have, though.
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post #3 of 10
8/29/08 at 8:02am

Re: New Knives or New Sharpener?

Your triangle "sharpening rods" don't really sharpen the knife. They hone the edge (they bend irregularities back into line along the edge). If you have your cutlery professionally sharpened (which excess material is ground off the blade), your knives should be as good as they were when new.

Oh, just watch THIS
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post #4 of 10
8/29/08 at 9:54am
Thread Starter 

Re: New Knives or New Sharpener?

Quote:
Originally Posted by KurtEP
It might be worth your time to see about having them professionally sharpened.
Yeah, this seems like a good idea. I've been googling and haven't found a local service for Little Rock. I found a couple of mail order outfits.

This is an interesting sharpener on Amazon: Amazon.com: Furi Ozitech Diamond Fingers Pro Knife Sharpener: Kitchen & Dining
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post #5 of 10
8/29/08 at 10:27am

Re: New Knives or New Sharpener?

Quote:
Originally Posted by Johnny Angell
Yeah, this seems like a good idea. I've been googling and haven't found a local service for Little Rock. I found a couple of mail order outfits.

This is an interesting sharpener on Amazon: Amazon.com: Furi Ozitech Diamond Fingers Pro Knife Sharpener: Kitchen & Dining

My sister tells me that in her area, there are places that typically serve restaurants that have branched out into the consumer market. She's had good luck with them. You may be able to ask at some restaurant, since I have a feeling that this sort of service may be common. I've never tried it myself, since I sharpen my own, with generally good result.
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post #6 of 10
8/29/08 at 10:54am

Re: New Knives or New Sharpener?

There is a local store here who's meat dept offers to sharpen your knives for free with 24 hour notice. I haven't used them yet, but may soon.
Why not check with a local meat market to see if they know someone? I'd figure that the butcher would know a good sharpener.
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post #7 of 10
8/29/08 at 11:51am

Re: New Knives or New Sharpener?

Quote:
We have the Williams/Sonoma catalog and I nearly had a heart attack looking at their prices.


I really like my Chef's Choice sharpener. It's motorized and has both a coarse and fine set of diamond-dust encrusted honers. It will put a new edge on darned near anything. www.edgecraft.com
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post #8 of 10
8/29/08 at 3:25pm

Re: New Knives or New Sharpener?

Dennis makes a very fine suggestion. I’ve had a Chef’s Choice for many years.

My approach to keeping knives sharp is:

1.Use the steel frequently—most of us amauter chefs don’t do this often enough. For example look at butchers and fish mongers—they are using a steel almost every time they turn around.
2.I use the two finer horners on my Chef’s Choice from time to time.
3.\When this no longer works, I use the course horner followed by the fine ones.
4.One a year or so, go to a pro. Unless you are very good with a stone and oil (as Kurt suggests), you will be amazed at how sharp a pro can get a good knife. Many chefs use a professional service—and many do their own.
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post #9 of 10
8/29/08 at 3:33pm
Thread Starter 

Re: New Knives or New Sharpener?

Quote:
Originally Posted by LewB
Why not check with a local meat market to see if they know someone? I'd figure that the butcher would know a good sharpener.
That's such an good idea, I went "doh!" I should have thought of that. If I can find a place to get them sharpened I may go that way and start using the steel, referring to the Good Eats video.
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post #10 of 10
8/29/08 at 8:28pm

Re: New Knives or New Sharpener?

I would also consider going with three or four high-quality knives instead of a full set. I've got a zillion knives, and to be honest, I always use the same three for the vast majority of jobs: 10" chef's, 6" boning, and a 4" paring. I'll also use my 7" Santoku.
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