Where is the best place around the Denver metro to get a knife sharpened?
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Where is the best place around the Denver metro to get a knife sharpened?
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Not sure as I us d to have mine done by a traveling sharpening dude that would be at the farmers market in from of Otools nursery on wadsworth. I recently purchased thus sharpener and it is simply awesome. Kitchen knifes are like razors and have durable edges. Pocket knifes the same. Super easy to use too ! May be something to consider.
https://www.amazon.com/Work-Sharp-Sh...nife+sharpener
I use the Ken Onion version of that one. I would recommend the upgrade.Quote:
Originally Posted by colorider
The bow shop south of i70 on Kipling by armbrust gym.
People just don't sharpen their own knives anymore?
The Ace hardware on Wads and Jewell has a Work sharp on display plugged in to try out. Might try the Ace near you. Or buy the one colorider suggested. Or the upgrade version. They are super fast. I still like the Gatco the best. I know your question was to find a place to do it for you, but it really makes sense to have at least a a basic sharpener on hand. I keep on of these in the camper. Nice basic do it all sharpener. Not sure if knife snobs would approve, but lots of function for the money. https://lansky.com/index.php/product...ife-sharpener/
I throw mine away when they get dull.Quote:
Originally Posted by ray1970
Rocky Mountain Specialty Gear.Quote:
Originally Posted by Jamnanc
I can't recommend anyone to sharpen for you, but I am a Spyderco dealer, and can recommend their sharpeners, as I have used them.
https://www.spyderco.com/catalog/det...pmaker-reg-/77
They have the benefit of working with many serrated edge types as well as strait edges.
Thank you!Quote:
Originally Posted by Jamnanc
thank you!Quote:
Originally Posted by gnihcraes
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I go through Golden all the time and carry a Spyderco knife and they will sharpen your knife for free while you wait. That being said I have their sharpener and it's fine for tuning up a knife. I have several other sharpeners as well but have found that the Apex knife sharpening system works the best.
https://www.youtube.com/watch?v=BRm6ZrVaFp0
It's really easy to get your know razor sharp.
Get a KME sharpener, it’s a good skill to have.
I have found since I started wood carving that if I strop my knives before I start carving that my knives stay razor sharp. I've read several articles that state if you strop your knives regularly you shouldn't have to" sharpen" them.
That said I probably have every sharpening method known including a Work Sharp hahaha
I appreciate the suggestions on sharpeners, but as a commercial truck driver out 6 days and banned from carrying weapons of any sort in my truck, I just dont have the time to commit to learning how to sharpen and doing it at this point in time.
I have about 36 hrs of free time every week and most of that time is already reserved for other stuff (laundry, cleaning, food prep, grocery shopping, running errands, and minute amounts of entertainment squeezed in.)
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I have never sharpened any of my kitchen knives. I have a honing steel that I use from time to time on them and they stay really sharp. The honing steel doesn't remove any material from the blade but simply takes any material that may have "rolled over" to one side or the other and rolls it back to center. Even my EDC knife that I abuse every day seldom needs sharpening if I just make a few passes on the honing steel every few days. Only takes a few seconds and I can do it quickly before I head off to work.Quote:
Originally Posted by StagLefty
+1 on this. I love my Ken Onion Edition Work Sharp.Quote:
Originally Posted by 00tec
Funny you mentioned that Ray. On a long time you tube channel the other day guy says honing steels are the worse thing to do with a knife. I have used a honing steel on all my kitchen knives forever with great results. Same principle as stropping- do it before they get dull !!Quote:
Originally Posted by ray1970
Was that Wranglerstar? With the honing thing, do hold still hold the knife the same way you would while sharpening? In other words, blade first?Quote:
Originally Posted by StagLefty
I didn't give a ton off credence to knife steels for much of my life. However, everyone before 1985 had one. All good chefs use them. I figured I'd get one for the kitchen. Turns out they all knew something. Great for a touch up. I dont use them on serrated blades. Youtube, Wikipedia with videos.Quote:
Originally Posted by StagLefty
He's the one ! Not sure what you mean on the honing question ?Quote:
Originally Posted by Irving
When I sharpen a knife, I run the blade sharp edge first, like I'm carving. I'm under the impression, without knowing why, that when using a honing rod I'd turn the blade around as if I were stropping.
I had to go do it to see how I did it. Sharp edge going away,reverse knife and sharp edge coming back to you. So the steel is always pulling the edge back from the actual sharp edge.Quote:
Originally Posted by Irving
Okay, so like I thought. Thanks.
My house.
I will bring a couple growlers and we can make it a partyQuote:
Originally Posted by Ah Pook
I have some low grade stones that are tolerable but have my eye on the work sharp
And coargirl brothers cutlery off of i70 and colorado sharpens knives I had them do a pair of leather scissors for me good work.
And I know for a fact a tractor and a 53 foot trailer will fit on the curb. (It’s on my rush hour traffic avoidance test drive route)
Thanks! I'm off work tomorrow! Back at it on Tuesday. I think I'll run over there and drop all three of my knives off for sharpening.Quote:
Originally Posted by DFBrews
https://uploads.tapatalk-cdn.com/201...2206a25621.jpg
My knife collection, sans my cheap (but sharp) wal-mart fillet knife for fishing.
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Be around Tue afternoon.Quote:
Originally Posted by DFBrews
Brothers did an excellent job! Picked up my knives today and I am very happy with the work done.Quote:
Originally Posted by DFBrews
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Just curious what did they charge you ?Quote:
Originally Posted by CoGirl303
$4 an edge. I had 3 knives, two of them had 2 edges, 1 a single edge. $20. very reasonable and quality work!Quote:
Originally Posted by StagLefty
That's reasonable. I actually forgot about Brothers,company I worked for years ago used to send a lot of restaurant sharpening to them.Quote:
Originally Posted by CoGirl303
Just took a nose to tail butchery class given by the butcher instructor at the culinary Institute of America. 60 years in the trade. He broke down half a pig and used the honing steel on his 6"boning knife after every cut. His blade was super sharp at all times so I figure it's time to start using one.