Knife Sharpening
Wondering if anyone knows of someplace you can bring kitchen knives to get sharpened. I had been using something at home to do it, but they don't seem to get sharp no matter how much I do it. I thought I had read here a long time ago about someone that does it professionally. It's not a great set of knives but I think worthy of trying to get sharpened before going out and buying new ones.
Thanks
Bessie Ron's Sharpening service - simply the best around.
https://www.google.com/maps/place/Ron's+Sharpening+Services/@40.8675064,-74.8483,15z/data=!4m2!3m1!1s0x0:0x315c67649b98aa2
kurt 
Iris 
JeffersonRepub Haven't tried Ron's but Rath's Butcher and Deli (a bit of a drive for some) has sharpened my knives before and did a great job. They are in Greenwich at the corner of Stryker and 519.
3wbdwnj Ron can pretty much sharpen anything - he is a true craftsman! I have been using him for years for knives, scissors, saw blades etc. I also know he does a lot of mower blades for commercial mowers.
I take my knives,scissors and chain saws to Ron's. He sharpenied almost everything.
His phone number is 908 852 1609.
Diane P. I used Morgan's on rt. 46 west and he did a great job. 6 knives plus a heavy duty kitchen shear for $30. That was a good 5+ years ago though.
For maintenance later, store the knives sharp side up (so as not to wear them down) in the butcher block and use a diamond sharpening steel (instead of a regular steel) before each use. They'll stay sharp for a long time. My knives have not been machined sharpened since and I can quickly slice through even the most tender tomato without crushing it.
emaxxman Bessie, I have a knife sharpener if you wanted to borrow it. My mother in law got it for me for Christmas this past year. Pm me if you are interested. I'm home most of the week.
Antimony Bessie; it's a skill, like sewing or cooking or anything else, you can use the bottom of a coffee cup to sharpen your knives yourself, or get a sharpening stone and use that, most folks have a stone or two in their kitchens or workshops already, but the coffee cup idea is a good one,
hold the knife in one hand steady, and then draw the cup at an angle of 15-30 degrees away from the cut, not into it, count the strokes, doing the same number on both sides of the knife,
the reason most people can't sharpen their knives very well is because they draw the knife towards them which curls and turns the edge of the blade so it's duller.
by drawing the stone away from the cut you don't create that fold over effect, by doing the same number of stokes from each side you get the 'keenest' of edges on the blade.
try it out and let me know how you are doing, i can loan you a stone and show you (and clyde) how to do it, (after all, in the great book of common knowledge, this has always been a mans job, hasn't it?)
i sharpen everything over here myself, mostly by hand, axes, hatchets, saw blades, mower blades etc.
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