I saw this advertised in today's Post-Dispatch. I need to get this done with all my knives.Stop my Schnucks Meat Department and pick up a FREE knife sharpening sleeve. Take your knives (one per sleeve) back to Schnucks and give to a Meat Department employee. Your Knives will be sharpened and ready for pickup in 24 hours.
Free Knife Sharpening is available at the following Schnucks locations:
City
Gravois
Hampton
North
Florissant
West
Ballwin
Bellerive Plaza
Brentwood
Chesterfield
Des Peres
Dorsett
Kirkwood
Ladue
Lindbergh
Richmond Hts.
Twin Oaks
Webster Groves
Wildwood
Woods Mill
South
Butler Hill
Concorde Village
High Ridge
Richardson
Telegraph
St Charles County
Cottleville
Dardenne
Harvester
Mid Rivers
O'Fallon
Wentzville
Zumbehl
Illinois
Edwardsville
Seven Hills
If you are outside of the St Louis Metro area, ask at your Schnucks if they offer this service also.
Posts
Up front, all comments are my own and from experience. Anyway, it nice that Schnucks is offering this service. The old rule is that a sharp knife is always safer than a dull one.
ReplyDeleteWhen chopping up food, use the back end of the blade, not the front. The concept is for most of the edge to rest on the cutting board. Just too easy to cut your other hand and also one gets better leverage and speed with the back end. If you have two similar Chef knives, hold together (side by side) with your hand while chopping. It save time when you're dicing or mincing.
Be aware that probably a butcher helper will use an electric grinder to sharpen each knife. However, each time it is done, the blade shrink and quality knives aren't cheap. I'm old school and prefer to use a wet stone to put an edge back on a blade. It's also helpful to bring out the steel on a regular basic to bring the edge back. Best to have a knowledgable person show you how to sharpen with a stone and use a steel.
Finally, good knives are an investment and should make you more productive in the kitchen. Avoid the dishwasher, especially if the knife has a wooden handle. While I'm not a believer in having seperate 'color coded' cutting boards, good sanitation practices should be routine. One low cost cleaning solution is mixing one part bleach with 10 part water. Still common sense is your 'best friend' in the kitchen.
Hi kas, You always have such great info and insight. Thanks!
ReplyDeleteIf I had expensive knives, I probably wouldn't get them sharpended at Schnucks either. But I am going to give it a try with my "target special." My husband has tried to sharpen a knife or two at home - It's not a skill he has mastered.
Jeri, most restuarants that have the 'knife' guy stop by weekly or every other week use 'fair' quality knives. Chicago Cutlery is a popular wood handle chef knife, while the name of the plastic handle ones escape me. Only difference from the old days is no trading of sets. The sharpener does the work out in his truck and it pay on completion.
ReplyDeleteA good knife not usually with a set is a boning knife. Its thin blade will allow you to trim meat of fat, silver skin, etc. and avoid waste. As an oyster shucker/opener. just be careful.
The overwrap for my ads, delivered by the postal worker, has the address of the stores that are doing this service. On the inside is a coupon for a $7.99 hair cut at Fantastic Sams. It's good thru 2/1/10.
ReplyDelete