Leech Lake Knives

Is this company still in business? I have a couple knives that need sharpening.

Google it, Web site has contact info

Custom cutlery in Marengo Iowa makes those knives,if you send yours to them with return postage they will sharpen them free of charge.

Thanks guys

Bartman wrote:

Is this company still in business? I have a couple knives that need sharpening.

depending on how dull they are…i’ve had success just running them across a steele!!!!!

Ive tried to sharpen mine and it just dont last like when it was new. Especially the top of the tip.

glenn57 wrote:

depending on how dull they are…i’ve had success just running them across a steele!!!!!

I used to get mine sharpened at the Sportshow but stopped going. Now I use a steel. Doesn’t get it as sharp but plenty sharp. Maybe do it 2-3 times a year depending on use.

These use to be great fillet knives. In fact I still have a really old one. The last one I purchased about 5 years ago just dint seem as good or stay as sharp as my original. I have far to many fillet knives. I keep finding different ones I want to try. I do have a few favorites that I seem to be my go to.

Netguy wrote:

<div class=”d4p-bbt-quote-title”>glenn57 wrote:</div>
depending on how dull they are…i’ve had success just running them across a steele!!!!!

I used to get mine sharpened at the Sportshow but stopped going. Now I use a steel. Doesn’t get it as sharp but plenty sharp. Maybe do it 2-3 times a year depending on use.

A steel (aka a hone) does not sharpen a knife. It straighteners the edge and removes tiny burrs to optimize the edge the knife has.

A steel makes a sharp knife sharper. It will not sharpen a dull knife.

I can’t tell you how old my Leech Lake knife is, but it is old enough to have been made by Don himself. Also can’t speak to the quality of later poduction knives. It does seem that not all the reviews are good.

Don did not use stainless steel, all his blades were high carbon steel. Are the current blades stainless or high carbon?

Custom cutlery – My Buddy

If you’re not comfortable or capable, you can likely find a local alterntive that’ll be quicker and cheaper than mailing them in. I dropped a bunch of my kitchen knives off yesterday. They’ll be done today for a couple of bucks per knife. He’s way better than I am.

For anyone on in the NW metro: Chef KnifeWorks

TheFamousGrouse wrote:

A steel (aka a hone) does not sharpen a knife. It straighteners the edge and removes tiny burrs to optimize the edge the knife has.

A steel makes a sharp knife sharper. It will not sharpen a dull knife.

Yes and No. It depends on how dull it is and what your definition of Dull is. If just slightly dull due to the rolled edges or tiny burrs you mentioned, a steel will remove them and thus Sharpen a knife. If a knife is keep sharp with the use of a steel after each use, it will not need to ne sharpened by other methods near as often.

The coborns in this area sharpen them for free.

Ralph Wiggum wrote:

If you’re not comfortable or capable, you can likely find a local alterntive that’ll be quicker and cheaper than mailing them in. I dropped a bunch of my kitchen knives off yesterday. They’ll be done today for a couple of bucks per knife.

Some grocery stores and butchers often have a knife sharpening service available. Some use to be free. These days I think they charge a few $’s per knife. You just drop them off and a few days later return and pick them up.

CaptainMusky wrote:

The coborns in this area sharpen them for free.

I thought they were one in this area that did that. I use to drop mine off but have since purchased some good stones and enjoy doing the sharpening myself these days.

fishthumper wrote:

It depends on how dull it is and what your definition of Dull is

A knife is dull if, after steeling, it’s still not sharp enough for the intended use. If that’s the case you can hone the knife until the cows come home and it won’t make it any sharper.

As I said, the best way to think about it is that honing makes a sharp knife sharper. It will not make a dull knife sharp.

I think a lot of people think sharpening is way more difficult than it really is. A perfectly serviceable set of water stones and a strop can be had for less than $50. Invest an hour watching videos and practicing and I think most would be amazed how sharp they can get a set of kitchen knives or a fillet knife.

fishthumper wrote:

<div class=”d4p-bbt-quote-title”>CaptainMusky wrote:</div>
The coborns in this area sharpen them for free.

I thought they were one in this area that did that. I use to drop mine off but have since purchased some good stones and enjoy doing the sharpening myself these days.

The lunds & byerlys in my area still do it free as well.

I have to agree with Grouse. I use an old set of Crock Sticks and I invested in a leather strop. All my knives are razor sharp, especially my Leech Lake filet knife. The strop makes a sharp knife really sharp.

SR

TheFamousGrouse wrote:

I think a lot of people think sharpening is way more difficult than it really is. A perfectly serviceable set of water stones and a strop can be had for less than $50. Invest an hour watching videos and practicing and I think most would be amazed how sharp they can get a set of kitchen knives or a fillet knife.

I agree. This is what I did. I purchased a full set of wet stones and do all my own sharpening. The Main thing is to learn the correct angle of various knives and learn to keep that angle.

The key, for me, to always having a sharp fillet knife is to regularly forget them in some cleaning shack and need a new one

Steve Root wrote:

The strop makes a sharp knife really sharp.

My set came with a strop and the compound. I have not looked into learning the process of that yet. I should probably learn to use that as well.

A great way to become a good knife sharpener is take up wood carving. After stabbing yourself a couple dozen times with your carving knife because its too dull you really put some effort into getting it right.

Steve Root wrote:

The strop makes a sharp knife really sharp.

I didn’t appreciate what a strop does until I actually bought one and tried it. It takes a knife to absolutely sh1te-yourself sharp. If you have guests helping in the kitchen, you have to warn them because most people have very dull knives and develop bad habits because of them.