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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-07-2012, 10:26 AM | #1 |
is One Chatty Farker
Join Date: 06-20-11
Location: Mooresville, NC
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What's a good price for knife sharpening?
I have a local farmers market and at the event is a knife sharpener. I spoke with him and he showed off a cheap $1 knife he claims to have sharpened over a year ago and only uses a steel on it since. Seemed extremely sharp and he demonstrated it cutting a paper think slice on a tomato with ease.
I was impressed and thought that my home knives could use a good sharpening. His price is $1 per inch. I have around 35 inches worth of knives to sharpen and seems like a reasonable price to me. what do you guys think?
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Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired |
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08-07-2012, 10:33 AM | #2 |
Knows what a fatty is.
Join Date: 07-08-12
Location: Oceanside
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Seems reasonable; but it really doesn't matter how long ago he sharpened it - it'll hold an edge forever if you're not using it.
If I'm going to have my knives professionally sharpened - I better be able to shave with them when they're done. What type of steel are your knives? If they are cheap stainless or a softer metal - I wouldn't bother. I'd only pay to have more expensive knives with good steel professionally sharpened. Generally knives that hold an edge longer means it's harder to sharpen. |
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08-07-2012, 10:39 AM | #3 |
On the road to being a farker
Join Date: 06-12-12
Location: Louisville,KY
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Buy a Lansky or "lansky type" (Gatco) sharpener for that kind of money, and your set for life. But that isn't a bad price for sharpening.
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Homemade offset stick-burner, UDS -- sorta slow Deltatrak , Maverick ET-732 |
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08-07-2012, 10:45 AM | #4 |
is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
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I had some kitchen knives sharpened locally for $0.50 per inch (60 for serrated) last summer. But they did a piss poor job But my knives aren't real high quality either
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18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
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08-07-2012, 11:20 AM | #5 | |
is One Chatty Farker
Join Date: 11-10-08
Location: Maine
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Quote:
Also if you learn to do it you can change the angle to your preference. |
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08-07-2012, 11:24 AM | #6 |
Babbling Farker
Join Date: 12-08-09
Location: Turlock, California
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One of our local chain Supermarkets does them for free, and you get what you pay for.
There is a cutlery shop near my work that charges a flat rate of $3. He did a great job on my 8" chefs knife(one of the ones that the market "sharpened"), and my Dexter scimitar. Matt |
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08-07-2012, 11:33 AM | #7 |
Babbling Farker
Join Date: 07-22-05
Location: Long Island, NY
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The better question is . . .
"What's the price for good knife sharpening?" I have no idea. I've sharpened mine by hand with a wetstone since I was a kid in scouts.
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GRIM REAPER SMOKERS - "BBQ To Die For" ™ "Founders Club" Operation BBQ Relief Weber Smokey Mountain x 3 Weber Genesis Silver x 2 Weber One Touch Gold Weber Performer x 2 Weber Smokey Joe Bottle of Absolut Bottle of Beer Everything Ripken, "Cards and Que. One tastes of cardboard, the other sweet blue." © |
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Thanks from:---> |
08-07-2012, 11:39 AM | #8 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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$1.00 an inch for quality sharpening is a pretty standard rate.
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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08-07-2012, 11:50 AM | #9 |
Full Fledged Farker
Join Date: 09-03-11
Location: Jackson County, NC
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If you want a sharp knife, assuming it's quality steel, get a set of waterstones and finish with leather and polish to remove the burr (critical step for true razor quality that is even slightly durable). Not promoting one business over another (you can google and price shop easily), but here's a place that has everything and is really good about advice over the phone: http://www.highlandwoodworking.com/s...ing-tools.aspx
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Big homemade smoker on a trailer, Weber grill, firepit |
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08-07-2012, 11:58 AM | #10 |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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To the question at hand. 1.00 seems to be about right, in your area I would think there are a few good sharpeners who will do a good job. I would learn to do them myself, it really is not so hard. Or have this guy work on one of your knives and give it a try.
If these are inexpensive knives I would not bother to have them professionally sharpened, unless they have been really abused and lost their profile. Cheaper steal is easier too sharpen and therefor easier to keep an edge with more frequent use of a steal. Better quality knives are a bit more difficult to put an edge on but will hold a better edge longer, again with regular uses of a steal. I recommend buying a good steal and a leather stoup, no matter what the quality of your knives or if you have them sharpened, they will still need to be touched up between use. A lot of people here use the gato or lansky, type, I recommend something different for personal preference reasons. Dave
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Let us have a drink and by God lets us not think about the things we ain't never going to know about. |
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08-07-2012, 12:20 PM | #11 | |
is One Chatty Farker
Join Date: 11-10-08
Location: Maine
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Quote:
Start left finish on right |
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08-07-2012, 12:22 PM | #12 |
Full Fledged Farker
Join Date: 03-20-10
Location: Newark, De.
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I just recently purchased an edge pro system. They are pricey but with what I was spending on sharpening it will pay for itself in about 2 years or less. I love it and it is really easy to use.
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08-07-2012, 01:23 PM | #13 |
Take a breath!
Join Date: 02-22-08
Location: Phoenix, AZ
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The Edge Pro is awesome. I think I did 9 knives on Sunday in about an hour, all with varying degrees of work to be done, and they are all silly sharp right now. I took several knives to 3000 grit and slicing a sheet of paper is like running it through warm butter.
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Little Miss BBQ |
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08-07-2012, 02:13 PM | #14 |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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This is sort of what the topic is about. I had my pocket knife shapened at Bass Pro Shop, ONCE! I was 2-3 dollars. The old guy took too much off of 1 side of the blade. He used some type of belt grit sander. It almost ruined the dang knife. Took forever to fix. Like they said, You get what you pay for.
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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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08-07-2012, 06:11 PM | #15 |
Got Wood.
Join Date: 07-25-12
Location: San Jose, CA.
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there was a thread about sharpening recently. http://www.bbq-brethren.com/forum/sh...d.php?t=140893 they have a recommended sharpener for DIY
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