Are your kitchen knives feeling the wear of a summer’s worth of produce-centric meals? I doubt I’m alone in my discovery that my blades are simply no longer cutting it. The other night I practically killed myself in my attempt to chop up some cabbage for a batch of saurkraut. What had at one time been a fairly effortless, I’d even romance to say blissful, ritual– initiated by that clean, close slide into the life-giving walls of cellulose, followed by the lovely back and forth rhythm that would unfailingly produce a beautiful chiffonade, or perhaps a JULienne, had somehow by summer’s end become more akin to some ghastly, brutal sacrifice. Breaking a sweat as I wrestled the innocent crucifer half-way to the kitchen floor, I came to the absurd realization that my knife, at long summer’s last, for all intents and purposes, had been rendered useless but for its straight edge.
Enter stage left: Clarke Green. For those of us that aren’t equipped with our own means to sharpen our household blades (pruning shears, kitchen shears, kitchen knives, serrated knives, pocket knives… anything sharp), Clarke will be setting up at market this Friday, September 11th, to assist. Clarke will be located straight across from the Genesis entrance way, along the brick pathway, right next to another superhero of sorts, Adam Borkowski, of the Whisky Swillers (more on that to come, stay tuned!). In preparation for his service, Clarke has been kind enough to lend some wise words…
KSQFM: How can I cart my blades safely to the market?
CG: I suggest that folks wrap their knives in newspaper to bring them to the market safely. Do this the same way you’d wrap a hoagie: lay the knife diagonally on a corner of the newspaper and roll it up, then fold the ends over and tape them up. Alternatively, tape the knives between two pieces of cardboard to make a sleeve.
KSQFM: Yum, I just love hoagies! I have a variety of different things with sharp blades. Do you think you’d be able to sharpen them for me?
CG: I’ll be able to sharpen kitchen knives (plain and serrated edge), pocket knives, shears and scissors. I’ll be happy to sharpen any tool that needs it, so bring them along.
KSQFM: Excellent. What’s your going rate, so I know how much cash to bring?
CG: Sharpening a normal kitchen or pocket knife up to 4 inches long costs $2.00. Longer knives will cost an additional .25 cents for every inch over 4 (for example, an 8″ knife costs $3 to sharpen). Shears and scissors cost $4 each, up to 6″, and an additional .30 for every inch over 6″. Serrated knives are $2 each and .40 an inch. Pruning shears are $3. If your knives or scissors need extensive re-conditioning, be prepared to spend $3-$5 extra.
KSQFM: Wow, that’s a steel! Ha ha, get it? Okay, last question: Why is it better to work with sharp blades, instead of dull ones? Isn’t it dangerous to have blades be so sharp?
CG: Besides being easier to use, a sharp blade is safer than a dull one. People tend to put a lot of force behind a dull knife and are more likely to slip. Once sharpened, the blades will be literally razor sharp ; they will give you a nice clean shave (not that I recommend you try).
KSQFM: Wow, that makes perfect sense! And thanks for the heads up about the shave. We look forward to seeing you on Friday, perhaps you’ll be whistling while you work!
CG: I look forward to seeing you on Friday.
Kennett Square Farmers Market 