We sharpened residents’ knives, building by building and for the outliers in June and July, and again on the Monday before Thanksgiving. A total of about 160 knives.
Brands represented included Henckel, Wusthof, Cutco, Global, and one very old Sabatier black iron knife that took a fine edge. There were other old no-name black iron knives, all guaranteed to rust, and all perfectly usable. One resident had a set of Global knives. There were quite a few Cutco knives and many serrated knives. There were no big-buck hand-forged Japanese knives.
Most kitchen knives in our community are small: paring knives, large paring knives, a boning knife or two, and a few 7-8-inch chef and santoku shaped knives.
I used a Tormek T2 Swedish knife sharpening machine, arguably the best commercial fast sharpener company. For what it’s worth, the best slow sharpener is the TSPROF. The gold standard remains a set of whetstones — but they’re slow, messy, laborious, and tricky.
We’ll do it all again on the Monday before Easter.
