People are always wondering about the Knife Sharpener, the guy who drives around in a brown truck and rings a bell. Ding, ding, ding: time to sharpen your knife. By the time you realize he’s there, he’s already gone.
Alas, he’s never around when you need him. Does anyone know how to get in touch with him? Some Park Slope folks would sure appreciate it:
One local mom heard him on 10th Street around 4 p.m.. Unfortunately, she missed him because she didn’t think it a good
idea to run after him with a handful of knives. Yes.
She continues to cook with dull knives.
Another Park Slope mom saw him on Saturday, September 13th driving down 13th Street between 8th
Avenue and PPW. Apparently, she asked him when he would return and he said in another three months. She didn’t notice a name or a number on the truck, but is going to keep an eye out for him.
Does anyone know any other alternatives for dull knives?
Red truck (Del Re) does a great job. Pricey, but the edge will last.
The green truck guy is a disaster. Burns the edge, weakens the steel, and after about one onion your knife is as dull as a brick.
All Bklyn knife trucks are not created equal.
Back in the day, at least one of the travelling knife sharpeners was known for his roving eye as well as his roving truck. When I moved into the neighborhood in the early 90’s, the “housewives” all knew about the guy, and his impertinent hints of how to spend a long afternoon. Who knows whether anyone ever took this fellow up on his louche notions, but “creepy” seemed to be the consensus. Would love to hear any stories!
I have used Del Re’s Grinding (RED truck) for several years. He does the best work..the only thing is he doesn’t do ice skates anymore (even though there is a picture of skates on his truck). He did a fantastic job on my chefs knive which at one point I thought I would never use again.
I personally avoid the truck knife sharpeners after one of them ruined several really good Gerber knives…but this was at least a decade ago, so I dont know which truck it was….we stick with various knife sharpening devices readily available in most kitchen supply stores-(check with Tarzian on 7th Ave).
I would now only use the trucks to sharpen old-style steel scissors, and maybe vegetable peelers.
how about GETTING NEW KNIVES…
If you dare bring your knives on the subway, you can get them sharpened for a small fee at Broadway Panhandler. I believe there’s another place in the Chelsea Market, but i’ve never found it and it apparently has odd hours.
With a little bit of practice, a whet stone is a better alternative. Sharpen very dull knives on a whet stone and then use a sharpening steel before each use. You can purchase one at Broadway Panhandler http://www.broadwaypanhandler.com/broadway/product.asp?s%5Fid=0&pf%5Fid=Kotobuki%5Fwhetstones. Or perhaps Tarzian carries them. Helpful instructions from http://www.chefdepot.com:
Keeping a Sharp Edge –
How to us a Sharpening Stone – How to use a Sharpening Steel (Click Links)
A Diamond Sharpening Stone is a great tool for sharpening a dull knife and chisels. The best Electric Knife Sharpeners do a great job and save time, we love these, click here! Rotating Sharpening Stones do a great job and are the choice of many chefs and most woodworkers.
A Diamond Sharpening Steel (our favorite) or a traditional Butchers Sharpening Steel is used to quickly true the edge of the knife and maintain a sharp edge. It does not sharpen but helps put a fine hone on a sharp blade.
Sharpening your knife on a stone or sharpening steel.
1. Most stones are “wetstones” and they require a light coating of oil or water. Both oil and water help cut the steel and keep it cool during sharpening (we prefer to use water on diamond stones or a dry diamond sharpening steel). Japanese knives require using a very fine wetstone or ceramic sharpening steel (1000 grit or finer). These should be used with water maintain a 20 degree angle during sharpening. As the knife becomes sharp, gradually press lightly for a razor edge.
2. If the knife is very dull or damaged start with the rough side of the stone (or a Diamond Sharpening Steel).
If your knife is fairly sharp and in good condition you should use
?the fine side of the stone (or a Diamond Sharpening Steel).
3. Hold the blade of the knife at a constant 20 degree angle to the stone.
4. Make light even strokes, use the same number of strokes on each side of the blade and sharpen in one direction only. We prefer to cut a slice off the stone. Use the whole blade of the knife from heel to tip.
5. Do not over sharpen your knife.
6. Finish your knife with a dozen strokes on the sharpening steel (or diamond sharpening steel) again a constant 20 degree angle. Make light, even regular strokes on the steel alternating with both sides of the knife and steel . Use the steel often and you will rarely have to use a stone.
7. Test your knife on a piece of paper, it should easily cut ribbons.
8. Remember, Practice makes Perfect, you will gain experience practicing your
knife sharpening and it will help you determine how much sharpening is needed
to keep your knives sharp.
Be careful!
There are several long threads on Chowhound’s Outer Borough board about the knife sharpeners (there are apparently at least two: Red-Truck and Green-Truck) and some tales of badly mauled knives.
I can personally vouch for the Chef’s Choice Model 130. Yeah, it’s pricey but so are good knives, and once you make the investment, you’ll be one-slicing ripe tomatoes for years. Don’t settle for the Model 120–it’s not nearly as good. Don’t ask me why, but it isn’t (and product reviews will back that up).