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November 12, 2014 at 10:48 pm #816120
MrsLMemberNoticing that the knives are getting a little dull; not so good when there’s a lot of chopping of veggies and such in the near future (can you believe Thanksgiving is only 2 weeks away?!!!) . Where do you all sharpen your knives? Is the knife sharpening fellow still at the Sunday Market?
Thanks!
November 12, 2014 at 11:00 pm #819363
squareeyesParticipantThere’s a place in SoDo on 4th betw Holgate and Lander – Nella Cutlery – I’ve been meaning to take my knives in. Open M-F 7a-4p, closed weekends (per yelp). I haven’t been there before but husband has in the not-too-distant past.
November 12, 2014 at 11:40 pm #819364
wakefloodParticipantI assume that having it done by a pro guarantees that they’ll use the correct angles on the edges. But it’s always good to ask ahead of time. Germans use a different angle than Japanese blades. Lots of folks own both now, some don’t even know it.
I only say this because lots of folks have purchased those Chef’s Choice electric sharpeners that are set at the German angle. Running a nice thin Japanese blade through it will render it essentially useless save for butter and bologna. :-)
November 13, 2014 at 12:03 am #819365
squareeyesParticipantGreat reminder Wake!
November 13, 2014 at 12:14 am #819366
VanessaParticipantOh, YES, Nella on 4th in the SODO district is THE place. Been taking my kitchen cutlery there for years. Just know that when you get them home, they are really really sharp. Duh.
November 13, 2014 at 12:33 am #819367
rwParticipantA few years ago — before I started sharpening my own knives — I took knives to QFC’s fish counter and they sharpened them overnight for free. QFC did a decent job, although it probably wasn’t to the same standard as the paid knife sharpeners. If you have really expensive or unusual knives I might not take them to QFC, but it really is a decent deal (FREE) if you don’t feel the need for or want to pay for high end sharpening.
November 13, 2014 at 1:25 am #819368
WS PersonParticipantWe use Nella too and sometimes if you drop them off early (no, I don’t know their hours) you can pick them up in the afternoon; certainly next day. VERY SHARP!
November 13, 2014 at 1:30 am #819369
KatherineLParticipantA man comes to West Seattle Nursery to pick up knives as well as garden tools to sharpen. He usually picks up toward the end of the week and returns them by Saturday. You do have to check with them when he’ll be in next. He’s independent; they just act as go-betweens. He used to come once a month, but it seemed like it might have been more often the last couple times I asked.
November 13, 2014 at 4:16 am #819370
cjboffoliParticipantwakeflood: My Japanese Shun knives are being kept perfectly razor sharp by my electric sharpener, just like the German Messermeister and Wüstof knives that sit beside them in the drawer. Japanese steel may be somewhat harder than metals used in Western knives. But the cutting angles of modern Santoku or Gyutou style knives are perfectly at home in any quality home sharpener.
November 13, 2014 at 7:47 am #819371
mpentoParticipanthttp://www.chefschoice.com/docfiles/WhatstheAngleFlyer.pdf
http://www.epicedge.com/shopcontent.asp?type=sharpening
https://www.youtube.com/watch?v=IryMZFhBeWU at about 2min is worth checking but I like the music too
November 13, 2014 at 3:35 pm #819372
wakefloodParticipantCJ, my older Chefs Choice ruined one of my Japanese blades until I could get a whole new edge ground on it.
I had heard that they had made their sharpeners function for both edges recently. Maybe that’s the difference between our experiences?
November 13, 2014 at 5:50 pm #819373
squareeyesParticipantI took a chefs and a paring knife in to Nella this morning and they sharpened them while I waited – took about 10 minutes. I’ll know how good of a job they did when I trim the silverside off a pork tenderloin tonight. Usually I pierce the flesh something awful and I’m hoping to avoid that.
The place is amazing to wander around. I had no idea those beautiful red slicers that restaurants use for prosciutto cost $4K! And the knife selection is like nothing I’ve seen before.
Serrated knives next time.
November 13, 2014 at 7:07 pm #819374
wakefloodParticipantGood luck with your pork loin! I have generally good luck with the silverskin on loins and rib especially, by doing the slide under butterknife technique. Maybe you’ve tried it and didn’t get much success?
Basically you get a little purchase under one end of the silverskin with a butterknife by sliding it between the skin and the meat, going in as far as you can without puncturing the skin. You then rotate the butterknife 90 degrees giving you a place to get a finger underneath it. If you’re lucky, you can pull the whole silverskin off in one piece.
As I said, the loin skins are usually much thinner and sometimes already not in solid sheets so less likely that you can use this technique as opposed to ribs.
Either way, a sharp knife is a thing of beauty.
November 13, 2014 at 7:39 pm #819375
squareeyesParticipantI’m a hack with no knife skills; will need to be sooo careful with actual sharp knives now. I’m going to try your method if there looks to be a good piece of skin to work with. Thanks!
November 13, 2014 at 8:08 pm #819376
wakefloodParticipantCurl those fingertips under!! ;-)
Actually, the silverskin technique I described works best with dull and rounded edge knives for the ribs – hence the butterknife suggestion.
A smaller sharper knife like a paring knife works better on the thinner loin. But I’ve certainly resorted to just cutting it off with a sharp meat blade often.
November 14, 2014 at 10:27 pm #819377
MaisyParticipantWe just took our knives to JF Henry in the Junction to be sharpened. Fabulous service!! The knives are wonderfully sharp and they were ready the same day. I highly recommend staying in West Seattle and trying out JF Henrys!
November 15, 2014 at 12:34 am #819378
waynsterParticipantjust don’t juggle them knives or swords after you get them sharpen…….J/K lol….
November 17, 2014 at 11:55 pm #819379
MrsLMemberThanks everyone for the various recommendations for knife sharpening and tips for sharpening different blades should I decide to go that route (not likely considering my schedule), and knife skills.
November 18, 2014 at 10:21 pm #819380
SueParticipantsquareeyes, PCC has a really helpful knife skills class. I looked at the calendar and it looks as if they just did a ton of them between September and last week at various locations, so look for it next time the new calendar comes out. I took another class and the chef told me my knife skills were frightening – LOL – so I decided to take that one a while back. It was very helpful.
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