Comments on: Knife Recommendations http://corduroyorange.com/?p=282 The only Food Blog written by Jesse Sharrard Sat, 11 Apr 2026 23:41:20 +0000 http://wordpress.org/?v=2.6 By: jwsharrard http://corduroyorange.com/?p=282#comment-24143 jwsharrard Mon, 17 Mar 2008 13:39:31 +0000 http://corduroyorange.com/?p=282#comment-24143 Not to mention (on the DL) that if you go into Sur La Table and express interest in possibly buying an electric slicer, they'll sharpen 1-2 knives for you for free to demo the capabilities of the machine. Who knows, you might decide you like it.... I actually had been seriously considering getting one, but the free sharpening of my blades just basically confirmed that I do a good job with the three-sided sharpening stone. And while I'm on the subject of that, if you can get someone to teach you how to use a three-sided stone, they cost a hekuva lot less than a high-quality electric sharpener, and I firmly believe that using one helps you to develop a much better feel for your knives, and that a blade sharpened by hand holds its edge longer than a blade sharpened by machine. Not to mention (on the DL) that if you go into Sur La Table and express interest in possibly buying an electric slicer, they’ll sharpen 1-2 knives for you for free to demo the capabilities of the machine. Who knows, you might decide you like it…. I actually had been seriously considering getting one, but the free sharpening of my blades just basically confirmed that I do a good job with the three-sided sharpening stone.

And while I’m on the subject of that, if you can get someone to teach you how to use a three-sided stone, they cost a hekuva lot less than a high-quality electric sharpener, and I firmly believe that using one helps you to develop a much better feel for your knives, and that a blade sharpened by hand holds its edge longer than a blade sharpened by machine.

]]> By: Tommy http://corduroyorange.com/?p=282#comment-23949 Tommy Sun, 16 Mar 2008 18:40:14 +0000 http://corduroyorange.com/?p=282#comment-23949 If you live anywhere near a Sur La Table, every April they offer free sharpening on two knives, and a dollar per inch of blade after that. It goes through the whole month, and as far as I know they're still doing it this year. I took my knives in, and they did a pretty good job. If you live anywhere near a Sur La Table, every April they offer free sharpening on two knives, and a dollar per inch of blade after that. It goes through the whole month, and as far as I know they’re still doing it this year. I took my knives in, and they did a pretty good job.

]]> By: jwsharrard http://corduroyorange.com/?p=282#comment-23868 jwsharrard Fri, 14 Mar 2008 15:45:40 +0000 http://corduroyorange.com/?p=282#comment-23868 Most stores that sell knives also have a sharpening service. Also, some hardware stores or army navy stores. I've never actually had to pay to get my knives sharpened (or, looking at it another way, I paid quite a bit for culinary school and thereby learned the skills to do it myself)---but have seen several places in Pittsburgh that advertise the service. I suppose the best advice I could give would be to make sure that the person who will be doing the sharpening is someone that you'd trust your knives with. Most stores that sell knives also have a sharpening service. Also, some hardware stores or army navy stores. I’ve never actually had to pay to get my knives sharpened (or, looking at it another way, I paid quite a bit for culinary school and thereby learned the skills to do it myself)—but have seen several places in Pittsburgh that advertise the service. I suppose the best advice I could give would be to make sure that the person who will be doing the sharpening is someone that you’d trust your knives with.

]]> By: Andrew http://corduroyorange.com/?p=282#comment-23855 Andrew Fri, 14 Mar 2008 12:41:52 +0000 http://corduroyorange.com/?p=282#comment-23855 I've always wondered how to find someone who'll professionally sharpen good kitchen knives. Do you have any tips? I’ve always wondered how to find someone who’ll professionally sharpen good kitchen knives. Do you have any tips?

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