Question about knives...

[Anonymous]

So, what do you do with your moderately priced kitchen knives (not those used for eating, but those used for food prep) when they get dull? Do you just ditch them and get new ones since they are not super expensive, or do you find a way to sharpen them? (I am talking about the standard sort of black handled prep knives). If you have a great sharpener, can you please suggest? Mine are so dull and I am beyond frustrated, but I would feel so wasteful throwing them out. But honestly, they are just taking up space right now, so I might as well unless they can be sharpened effectively.

Thanks!

[Anonymous]

I know that Sur La Table will sharpen them. It's like, so much $ per inch of knife.

I would LOVE recommendations on at-home sharpeners. If anyone has a good one, please share!

[Anonymous]

it all depends on what the blade is made out of. Most knives you see that peoele have suck and are not worth sharpening becasue they can't hold an edge. Invest ina good set of knives and take care of them, they last a lifetime. Get a set that the blade goes through the handle and not stuck in the handle

[Anonymous]

We use a good quality set of knives and get them sharpened at Sur La Tab every few years as needed. We also have a knife sharpener that we occassionally. If your knives are that cheap, you shouldn't expect them to last and I would just ditch them. Or take them somewhere and ask if they can be sharpened.

[Anonymous]

I don't know if your blades are the type that can be sharpened, but if you take them, as suggested, to Sur la Table they would be able to tell you and sharpen them if possible.

We have good quality knives, some more than 25 years old and still in great shape, and use the Chef's Choice 120 sharpener. Cooks Illustrated recommended it a while back and it has been worth the $100 or so we spent.

[Anonymous]

Cabela's makes a good home knife sharpener. As long as you've got some steel blade left, they can still be sharpened.

[Anonymous]

The biggest crock in history is that knives have to be expensive to be good. Some cheap knives are vastly superior to expensive knives sold to kitchen dilettantes.

The most important thing is that they are of good quality steel and are full-tang. Go to a kitchen supply shop for a decent knife, but don't spend a crap ton on one unless you're a professional chef and need fancy knives to make your life complete.

[Anonymous]

Agreed. If you can, try before you buy. Make sure the handles are comfortable and the weight and size work for whomever will be using them most.

[Anonymous]

home sharpeners work best if you haven't let the knives get totally dull. once you have, your best bet is to have them professionally sharpened and then maintain them better. Agree on Sur la Table; lots of other places sharpen too.

[Anonymous]

I am troubled by the "toss it" attitude I see so much here. Toothbrush touched the floor? Toss it. Spill on a mattress? Toss it.

Go ahead and get your knives professionally sharpened. Keep them out of the landfill. Several of the better hardware stores do it. I get mine done about once a year at Sur la Table. And mine aren't top-of-the-line. Just a midrange set of Henckles. It makes all the difference, even on ordinary knives.