Knife Sharpening

[lnghrngrl]

Is there anywhere to get knives sharpened near Lake Travis? I've heard of the place on Burnet Road.

Thanks

 

[badexcuse]

My house.

Seriously, it's very easy, and with a little practice and the right equipment, you can have most any steel shaving sharp in a matter of minutes. From hunting to kitchen knives, I keep everything razor sharp. Check out the stuff by Diamond.

Diamond Sharpening Equipment

 

[LosIllini]

Which Diamond stone/ system do you prefer to use?

 

[TXHookem]

Not sure what's near there but Sur La Table is $1 per inch.

 

[badexcuse]

In reply to:

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[austinlefty]

I always wanted to learn how to sharpen knifes.

 

[brntorng]

I've used a variety of knife sharpening systems and it's easy to get a nice edge using any number of solutions. Recently I tried the AccuSharp sharpener and was surprised at how simple and effective it is. I know it will seem like sacrilege to those who like to use stones to hone a perfect edge, but the AccuSharp is fast and creates a very sharp edge more than adequate for kitchen use. I won't claim that it's as good as a honed edge and for that I'd use a more elaborate system, but for a good fast edge the AccuSharp is hard to beat. There are any number of similar tools and many of them may be just as good since it's a simple concept to duplicate.

 

[Sooner-Tuf]

Edge Pro

 

[flaco]

I wore my Diamond Stone out in about 3 months and took it back to Academy.

The contraptions like Edge-Pro are just too much hassle to me. They will put the sharpest edge possible on your blade though. I finally said **** it and went to Ace Restaurant Supply and bought a good large, two sided wetrock and a good large steel. The wetrock was pretty cheap, around $10 and the steel was $35. Getting a good steel is the key. Those crappy ones that come with most knife sets are junk compared to a professional one.

Using a wetrock just takes a little practice but read some instructions and practice on your cheaper knives and in no time you can do it. Once you get a good edge on your blades you can just touch it up with a few light strokes on the steel to hone it and it will stay sharp without having to resharpen for quite a while.

I remember my grandad teaching me when I was probably 5 or 6 and had my first pocket knife.

 

[scottsins]

what kind of knives are you sharpening?

 

[12thStudStan]

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[lnghrngrl]

I have 2 knives that need sharpening - both Henckels. A chef's knife and a bread knife.

The sharpening place on Burnet Rd is apparently very close to The Triangle, so I may take them over there when I go to work tomorrow.

I may look into the knife sharpening tools for later on.

Thanks for all of your suggestions.

 

[Stuck_At_Work]

The sharpening place on Burnet is just north of 45th.

Anyway... yeah... the type of knife is pretty darn important. I have NO clue how you would even go about sharpening a bread knife. Some fancy knives like Globals are very difficult to sharpen - I would even be careful taking them to a pro. The more common brands like Wusthof and Henckels etc are easier to work with. Also... not to beat a dead horse, but make sure you know the difference between 'honing' and sharpening.

 

[Napoleon]

TTT

I'm looking at maybe buying a German chef's knife in the States and having it brought down here, so I thought that I'd revive this thread as well.