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(Image credit: Brian C. Grobleski)

For years I had my knives sharpened by a grizzled older gentleman who occasionally drove through my neighborhood in a converted Mr. Softee truck, ringing his bell to summon customers and using the same grinding wheel to hone everything from paring knives to hedge clippers.

I loved the price (low) and the convenience (house calls!), not to mention the Old-World charm, but when I realized my nine-inch chef’s knife had been ground down to the size and profile of a seven-inch boning knife, I decided it was time to get serious about sharpening.

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