Forum Topic

Knife sharpening man.

Some time ago, a useful man who sharpened knives called regularly(about twice a year) and would collect your knives and deliver them back ten mins later, all sharp and glisteningly shiny.  What became of this helpful and pleasant man. He hasn't been around for the past few years - a business opportunity for an enterprising young graduate seeking a "good little earner" of a job - your own boss, work in the fresh air, meet people, flexible working times, no pension though(but then, has anyone got a pensionable job these days?).

Gerry Tan ● 4534d13 Comments

Fully agree Tony.I had a few 'iron bars' before I got the technique :-)I am of an age where we repaired things rather than throw them away. A 'quality' I have instilled in my children as well. I guess that's why (on a parallel) we don't have much food waste either.

Nigel Brooks ● 4528d

Being a borough travelling knife sharpener could be a "nice little earner"!PS:  Tony, I might just take you up on your kind knife sharpening offer. Keep smiling.

Gerry Tan ● 4528d

Gerry - as a gesture in the light of your status as grand statesman of the forum I will tickle up your knives for you if you want.Let me know.(The rest of you - no, do NOT form an orderly queue.  :-) )

Tony Colliver ● 4528d

Yes Nigel, but for every one person like yourself I think there must be close to a thousand whose only skill with the steel is to reduce the knives that they apply it to something akin to an iron bar for all the use it then is for cutting with.I run a healthy service sharpening and resharpening the knives of friends and family but now insist that if they own a steel they first agree to throw it away before I will countenance turning their dull iron bars back into the wonderfully keen-edged knives that they once used to be.(And then there are those that insist on using things made variously of stainless steel, glass, china, & granite as chopping boards.  Don't get me started...)Maybe I should hook up my waterstone to a tricycle and start touring the borough knocking on doors.How much do you think I could charge for each knife?

Tony Colliver ● 4528d

I have just replaced a favourite and lost Victorinox knife with a scalloped blade and rounded end with another one found in the kitchen shop (I think called Kitchen Ideas) up at the Broadway. The new one I discovered is actually a Victorinox too and looks exactly the same except that it has a black plastic handle.  (The original given to me as a present more than 30 years ago had a wooden handle - much nicer and gentler to hold.)I love that shop.  Every bit of kitchen equipment you can imagine.I wonder if there is a knife sharpening person who visits a shop or a restaurant.  Have you asked your local butcher?

Philippa Bond ● 4534d

Good Richardson's knives, properly cared for, are hard to beat Fred. I still have the Skyline 'masher' we got as a wedding present in 1980!

Nigel Brooks ● 4534d

I have 2 Skyline knives 4" & 8" English made over 40 years old. I also have 2 Richardson of Sheffield knives, 8" bread knife and a 6" knife both over 30 years old. They do all I need.

Fred Hunt ● 4534d

The problem with buying Sabatier is that it no guarantee of quality as Sabatier is not a brand name merely a style of forged knife ostensibly coming from one region in France.Shame then that you can buy Chinese 'Sabatier' knives and, worse still, even cheaper eastern European copies.That's why I stick to one brand, albeit with a generic 'santoku' edge.

Nigel Brooks ● 4534d

Thanks Nigel and Keith - I bought a range of Sabatier knives from John Lewis about 30 years ago, but they are really blunt now, but I can still use 'em for cotting butter and cheese.  I still miss the old knife man who always sharpened our knives.

Gerry Tan ● 4534d

Sabatier make a decent knife too.

Keith Iddon ● 4534d

The ultimate knives are Global but I simply  can't afford them at upwards of £100 per knife.I have settled on Grunhof knives with a santoku fluted edge which stops food sticking when you slice/dice.A set like you mention should be attainable for around £100 if you shop around.I have had mine for 10 years and I expect them to outlast me if cared for properly.

Nigel Brooks ● 4534d

What are the best quality makes of knives Nigel - say a roast knife, a filleting knife and a veg knife?

Gerry Tan ● 4534d

We, sadly, live in a throw-away society Gerry and I would see little work for the visiting knife sharpener.I always buy very good quality knives and taught myself to use a steel to keep them razor-sharp.I can't recall the last time that I threw a knife away.

Nigel Brooks ● 4534d