Cathy2 wrote:There was (maybe still is) an Italian with a stone wheel who roams around the North Shore. He once stopped within half a block of my house calling out to sharpen knives. I had him sharpen a bunch of knives, which I later regretted.
Ongoing frustration with the sharpness of my Global knives lead me to search LTH this week and I came across this thread.
Years ago, when my husband gifted me with four Global knives (Santoku, Utility, Paring, and Serrated), I was a frequent Williams Sonoma shopper and I asked one of the associates in charge of the classes for a rec on a great sharpening service. They recommended this Italian guy with a stone wheel who attends many area farmers markets. After using him for a couple of years and feeling that my three main knives (Santoku, Utility, Paring) were never sharp enough and lost what little edge they had quickly, I asked another WS associate for a rec and they echoed the praises of the same man.
Flash forward to the present and I am concerned that my knives have been damaged by years of improper sharpening technique. Due to my job, cooking is currently a luxury that I get to indulge in twice a week if lucky. Only the paring knife gets used 3-4 times a week and that's to cut fruit for the kids. This being said, my knives never seem sharp, even a week out from maintenance, and while at a cooking class in Kohler WI this weekend I learned that they take special sharping technique that some old school sharpeners don't know.
Is it possible that they have been harmed? Also, can this be repaired or do I need to start with new knives?
Thanks,
Kim