Initial Experience with Renowned Knife Shop in Los Angeles: Ross Cutlery.

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Edged_Philosopher

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I’ve been thinking of having my knives professionally sharpened, so I turned to the Internet to find local places.

I’ve searched on places like Yelp and Google and found one company that had an outstanding track record here in the Los Angeles area, Ross Cutlery and Sharpening Service. These guys have an impeccable review track record on Yelp, I’m talking like 5-star consistency and raving reviews like you haven’t seen. And probably with good reason. They sell every kind of knife you can think of, old razors, kitchen knives, shears, sporting folders, etc.

Of course they also sharpen knives, and this is what caught my eye. Let me tell you my brief telephone experience with them this morning.
I call Ross Cutlery and a thick-accented Hispanic woman answers. She has a hard time understanding what I’m saying so I ask her to put a sharpener on the phone; after five minutes of her fumbling around, I hang up. I call 15 minutes later and someone else answers the phone. I ask him if he would sharpen the knives as to the customer’s specifications. “That’s below me.” What? Below you? “That’s below me.” Talk about XXXX hubris.
I understand this man has been in the knife industry for the better half of his life, but at what point does your expertise inflate your ego so much that not even hardened tungsten steel can cut through it? Anyway, I asked him if he would grind my knife with a 30° main-grind with a 40° micro bevel. His response: “Absolutely not, that’s below me.” Who XXXX do you think you are, guy? “All that stuff you said, about the degrees and whatnot, that’s not true/real.” What? You’re XXXX kidding me right? How’d you get this job anyhow, old timer?

My point is this, regardless of the reviews on this shop, there is no way XXXX I am trusting my knives to someone so arrogant and unwilling to learn as the gentleman who answered my call. I don’t care how many positive reviews the shop’s gotten, the only reason I’m going to there is to examine and play with knives, and not have my knives sharpened.

I recommend you keep your knives far away from this place as well.
 
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Probably should go in the reviews part of this forum. Anyway, the last time I went I was not impressed with this one old guy. Seemed a bit arrogant. The Hispanic men were pretty friendly and enjoyed conversing about various pieces in the store. Good knife selection though.
 
twid said:
Learn how sharpen your own sXXXX.
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Yeah, well, XXXX buddy. But not everyone has the proper equipment, much less expertise to put the kind of edge on a blade that a professional can.

I also DO sharpen my own knives, but I want to put a professional edge on them.

Tool.
 
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edcrefiner said:
Probably should go in the reviews part of this forum. Anyway, the last time I went I was not impressed with this one old guy. Seemed a bit arrogant. The Hispanic men were pretty friendly and enjoyed conversing about various pieces in the store. Good knife selection though.
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Well, good to hear they have a decent knife selection. I'm probably going to go in and check out their Benchmades and finalize my decision between the 940 and 950. Thanks.

Bob W said:
Makes me wonder what method he uses to sharpen knives.
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Good question. From the pictures on the website, looked like a factory belt grinder to me. I sure hope he knows what he's doing... Not that it matters to me.
 
Also, can a mod please put this thread in the proper location. I apologize, I wasn't sure what the proper place was. I'm not sure this qualifies as a review, either.
 
I am interested in what constitutes a professional edge. Is it a difference in equipment or a specific technique?
 
GallantEdge said:
I am interested in what constitutes a professional edge. Is it a difference in equipment or a specific technique?
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Good question! I classify a professional edge by its quality. Now, of course, that quality is borne through both top-grade equipment, but more importantly, technique. So to answer your question, it's both, but technique is more important.
 
I take my stuff to Plaza Cutlery in Costa Mesa, If you live in the LA area. I have never had a problem with their work, I usually shop around their store, during the time they sharpen my knives.
 
Edwood7 said:
I take my stuff to Plaza Cutlery in Costa Mesa, If you live in the LA area. I have never had a problem with their work, I usually shop around their store, during the time they sharpen my knives.
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Thanks for the recommendation, but as it stands, I don't own a car so it's really hard for me to get around. Costa Mesa is out of the question.
 
there are a handful of pro sharpeners here on the forums (richard j for example) you would have to mail your knife to them but it sounds like you dont have very many other options.
 
I think you and the sharpener were speaking two different languages. He sharpens knives his way, which his customers have come to expect. He uses a powered belt and may be setting a convex edge. What you were describing would have sounded like playing games to him, a lot of work for no good result.

That's why we say a knife knut has to learn how to sharpen. Over its useful lifetime, the same knife can be used for different tasks. If it's going in the kitchen, you would want a thin edge, in the woods, perhaps a thicker, even scandi grind. The point is, when it isn't working exactly as you want, you can modify it, make the edge more polished or more toothy. A professional sharpener will give you his best general purpose edge. But you can't keep coming back to him every time you want a slight modification.

It isn't that hard to learn. Some people like freehand, some use expensive set-ups. We all can get to where we can fine tune the edge pretty quickly.
 
Thanks guys. I don't know if I'm going to go through with the professional option now. I ordered a set of ultra fine and diamond coarse rods for my sharpmaker. I might just use a sharpie and attempt to re-profile the edge myself. I just feel bad experimenting and learning on expensive (for me) knives. I don't have or intend to purchase $15 Chinese knock-offs.

That said, thanks for the advice, guys, I really appreciate it. I'll take it into consideration nonetheless. As for other options, does anyone know of any other local businesses in the LA city?

Esav Benyamin said:
I think you and the sharpener were speaking two different languages. He sharpens knives his way, which his customers have come to expect. He uses a powered belt and may be setting a convex edge. What you were describing would have sounded like playing games to him, a lot of work for no good result.

That's why we say a knife knut has to learn how to sharpen. Over its useful lifetime, the same knife can be used for different tasks. If it's going in the kitchen, you would want a thin edge, in the woods, perhaps a thicker, even scandi grind. The point is, when it isn't working exactly as you want, you can modify it, make the edge more polished or more toothy. A professional sharpener will give you his best general purpose edge. But you can't keep coming back to him every time you want a slight modification.

It isn't that hard to learn. Some people like freehand, some use expensive set-ups. We all can get to where we can fine tune the edge pretty quickly.
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Thanks, that makes sense. I understand the practicality of putting a general-use edge on most knives, but the lack of options does not bode well for the knife enthusiast. I'm just saying, if I were to go into professional knife sharpening, it would be absurd for me not to cater to my customers, especially the "knife knuts" (repeat business opportunity here).

If I can't work something out with my new rods, I might have to mail my knives in for sharpening. I'll keep you guys posted.
 
+1 for Plaza Cutlery.

Dan is a very kind and solid guy. He is one of the most experienced knife gurus in the knife world.
 
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