Quote:
Originally Posted by gofastsandman
Vezo Pt Deux sent me a PM asking for advice on selecting knives for the kitchen.
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As a fellow former professional kitchen serf and a lover of quality knives, your post hit me right in the feels.
I currently have several very nice Lamson-Sharp's that I use most often for home prep. Lamson-Sharp unfortunately went bankrupt a few years ago (They may have re-opened after a reorg, dunno), but all my knives were purchased at their original factory which dates to the early 1800's in Shelburne Falls, MA.
The factory is amazing. Typical western massachusetts old mill, and old mill town. Knives are also wonderful to use. I love my 10" chefs knife. Also known around the house as "The Big Stabber".
My most recent knife related sadness was that my go to knife sharpening service, Ambrosi Cutlery in North Salem NY, got out of the residential knife sharpening biz. Only commercial kitchen knife work now.
I used to send them (via UPS) my knives every 6 months or so and they'd come back 3 days later gorgeously sharp, with an edge that would last and last. You could perform surgery with them.
Anybody have any recommendations on a sharpening service?
I can sharpen them myself but a professional sharpener is almost more important to me at this point than having a good doctor.