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Knife Sharpening

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  • JonathonJ Jonathon

    Nope, no limit but you pay per knife. I am fairly sure it is $5 per knife. I’ll find out and post if it is different. Just package them up, send them to Waltons 3639 north comotara Wichita KS 67226. And put a way to get in touch with you in the box, phone number or email. They’ll know what to do with them.

    ChefC Offline
    ChefC Offline
    Chef
    Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    wrote on last edited by Chef
    #3

    Jonathon Okay, I’m trusting you with some very expensive knifes, along with some just regular ones. I trust you will oversee this personally.

    1 Reply Last reply
    1
    • B Offline
      B Offline
      bocephus
      Team Orange Power User Canning Masterbuilt Veteran
      wrote on last edited by
      #4

      I think you will be very happy with the results. I won free sharpening on one of the podcasts and the knives came back very sharp, had to warn my wife to be very careful. By the way Jonathan, those large knives that you sharpened are great for slicing watermelon!

      ChefC 1 Reply Last reply
      0
      • B bocephus

        I think you will be very happy with the results. I won free sharpening on one of the podcasts and the knives came back very sharp, had to warn my wife to be very careful. By the way Jonathan, those large knives that you sharpened are great for slicing watermelon!

        ChefC Offline
        ChefC Offline
        Chef
        Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
        wrote on last edited by
        #5

        bocephus Thanks, I know I’ll be happy. A Tru Hone is on my wish list, but want a few other upgrades before that. I sent my knives to Walton’s today. Now, that being said, I think that Jonathon should replace that old unit with a new one and have the old one available as a monthly giveaway. LOL

        1 Reply Last reply
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        • S Offline
          S Offline
          Stella69
          wrote on last edited by
          #6

          You should try the belt sharpers they sell at Cabels Etc
          Been a Meat cutter most of my life and these are wonderful.
          They can eat up a knife but very good a sharp knifes.
          You do need a good steel very important with any meat cutting.

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          • D Offline
            D Offline
            daryl
            Yearling
            wrote on last edited by
            #7

            For $5 a knife, I would be happy to buy a second set. Keep one on the table and one in the mail. I HATE to sharpen.

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            • JonathonJ Offline
              JonathonJ Offline
              Jonathon
              Team Blue Admin Walton's Employee Power User
              wrote on last edited by
              #8

              daryl If you have ever used the |Tru-Hone-Knife-Sharpener ? This is my favorite thing to use to really sharpen knives. It is almost like that feeling you get as soon as you have mowed your lawn when it really needed it, and the grass looks perfectly green and even? I swear, it is a form of meditation for me!

              Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

              Tex_77T 1 Reply Last reply
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              • JonathonJ Jonathon

                daryl If you have ever used the |Tru-Hone-Knife-Sharpener ? This is my favorite thing to use to really sharpen knives. It is almost like that feeling you get as soon as you have mowed your lawn when it really needed it, and the grass looks perfectly green and even? I swear, it is a form of meditation for me!

                Tex_77T Offline
                Tex_77T Offline
                Tex_77
                Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
                wrote on last edited by
                #9

                Jonathon Wait I thought you hired someone to mow for you?

                Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

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                • JonathonJ Offline
                  JonathonJ Offline
                  Jonathon
                  Team Blue Admin Walton's Employee Power User
                  wrote on last edited by
                  #10

                  Tex_77 Not hired, the HOA does it for us which I hate in the spring/fall but LOVE in the summer! I was just using it as a metaphor!

                  Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

                  ChefC 1 Reply Last reply
                  0
                  • JonathonJ Jonathon

                    Tex_77 Not hired, the HOA does it for us which I hate in the spring/fall but LOVE in the summer! I was just using it as a metaphor!

                    ChefC Offline
                    ChefC Offline
                    Chef
                    Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                    wrote on last edited by
                    #11

                    Jonathon Just a follow up on the sharpening.

                    Brother, the angle on those knifes must be perfect. I have one of the knifes you sharpened that I have over used just to see the stability of the edge. I pass it over a ceramic hone and its about a good as the day you sharpened it.

                    SO, not only were they sharp, but by being at a good angle, they are holding their edge way longer than any other sharpening I have gotten on the knifes.

                    Thanks again for a job so well done.

                    twilliamsT 1 Reply Last reply
                    0
                    • ChefC Chef

                      Jonathon Just a follow up on the sharpening.

                      Brother, the angle on those knifes must be perfect. I have one of the knifes you sharpened that I have over used just to see the stability of the edge. I pass it over a ceramic hone and its about a good as the day you sharpened it.

                      SO, not only were they sharp, but by being at a good angle, they are holding their edge way longer than any other sharpening I have gotten on the knifes.

                      Thanks again for a job so well done.

                      twilliamsT Offline
                      twilliamsT Offline
                      twilliams
                      Power User PK100 Regular Contributors Team Grey
                      wrote on last edited by
                      #12

                      Chef I gotta get all mine sent out to him. Gonna have his work cut out for him, bout as dull as butter knives

                      ChefC B 2 Replies Last reply
                      1
                      • twilliamsT twilliams

                        Chef I gotta get all mine sent out to him. Gonna have his work cut out for him, bout as dull as butter knives

                        ChefC Offline
                        ChefC Offline
                        Chef
                        Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                        wrote on last edited by
                        #13

                        twilliams that Tru Hone is some machine. You’ll really will be pleased

                        1 Reply Last reply
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                        • twilliamsT twilliams

                          Chef I gotta get all mine sent out to him. Gonna have his work cut out for him, bout as dull as butter knives

                          B Offline
                          B Offline
                          bocephus
                          Team Orange Power User Canning Masterbuilt Veteran
                          wrote on last edited by
                          #14

                          twilliams You will love the results, I won free knife sharpening on one of the monthly shows and was very impressed with the results.

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