Julio Solaegui of Perfect Edge brings mobile knife sharpening to the Hillcrest Farmers Market on the third Sunday of every month! Known more commonly as Budd, he lives in San Diego and sharpens in the San Joaquin Valley and San Diego.
Eddie Rey, our Market Guy caught up with Budd and asked him a few questions:
WHY HAVE A SHARP KNIFE?
Safety first, a dull knife can slip off an onion or green pepper and into your hand. It’s not sharp enough to cut a tough vegetable skin, but easily bites the hand that feeds it. An extremely sharp knife cuts thin, as in thin-slicing a tomato to use in a wrap, but, YOU MUST PAY ATTENTION, don’t let distractions cause you to cut yourself.
HOW DO YOU SHARPEN?
We analyze each knife before sharpening and then use a multiple step process with graduated abrasives, finishing with a soft wheel, creating a smooth, strong, extremely sharp ribbon of steel without needlessly shrinking the blade. Our equipment took years to develop and our sharpening techniques cannot be duplicated without training and about 75,000 knives to practice on. Come by the Hillcrest Farmers Market and see me, I’ll show you!
HOW DO I MAINTAIN MY KNIFE EDGE?
A sharp edge is a thin edge which needs to be straightened periodically depending on the way you use it. Other types of honing rods diamond or striated, cut teeth in the extremely sharp edge we create, it tears the food initially feeling like it is sharper, the teeth wiggling back and forth eventually break off on your board or into the food, and beneath them, there is, of course, a dull edge. Using a smooth ceramic rod on your edge the way we recommend, only when it needs it, enables you to keep it the way we sharpened it, for as long as possible.
HOW LONG WILL THE EDGE LAST?
Most home “culinarians” bring us their knives in 6-8 months, even though they are still sharper than when they brought them in originally. There is power in using a fine edge. Recently one of our chefs working at the Herringbone restaurant who uses his knife for several hours every day commented that it “stayed as sharp as a razor for 4 weeks”.
WHAT ARE SOME GOOD KNIFE HABITS?
Focus. Try to learn the technique that curls the tips of your fingers under while chopping. Don’t scrape food sideways on your cutting board, it limits the life of your edge, instead use the back side of the knife to move things. Chopping the blade down quickly makes a fun sound, but it’s hard on the edge. Cut from tip to heel, rolling the blade, sliding it forward, pulling it back to reset for the next cut, and sliding it forward again.
DO YOU MAKE HOUSE CALLS?
I do with a trip charge.
HOW MUCH DO YOU CHARGE TO SHARPEN KNIVES?
The short answer for most knives, is ‘a buck per blade inch’, $6 minimum. Please see my Pricing page on my website: www.2Sharpen.com.
Learn more about Budd, visit him at the market, online or call 877-908-2191 for more information!