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On this edition of the Flavors of Northwest Arkansas podcast, we have an interesting one- in fact, it’s been one that I’ve been curious about for some time. How do chefs get their knives sharpened? Do they send them off one-by-one? Do they do them themselves? We caught up with a local mobile knife sharpener to get the answers. We talk to Tyler Eck of Honed-In Sharpening. But before we do that?!?!

FOOD NEWS!!

• Last week, the downtown Springdale Street Dinner picked their chef, and he’s set the menu. We’ll hear from Bienvenue’s William Mauk.
• The Park House Kitchen and Bar took on serious roof damage in last week’s storms. They’re having a Raise the Roof party – we have the details!
• There’s a new Italian restaurant in east Springdale. We’ll tell you about Palermo’s.
• We tell you about the cohorts that won Cureate grants this year
• The Market Center of the Ozarks opens this week!
• It’s the week of the Bentonville BBQ Fest. You won’t believe how many competitors are coming to this event!
• A new softserve/coffee trailer has opened at the 8th Street Market
• Happy Anniversary today to Meiji!

Tyler Eck kind of fell into sharpening knives... it wasn’t what he originally wanted to do, but he was hoping that this would get him in the door to doing what he had originally wanted... Little did he know that sharpening is what he’d fall in love with.

He sharpens more than knives- if it’s got a sharp edge, chances are he can sharpen it. He’ll tell us the list of what he sharpens... so far.

And yes, you don’t have to be a professional chef or stylist to get you blades sharpened by Tyler, as he sharpened a few things for me... quickly. In fact, he does it during the interview.

We talk with Tyler Eck of Honed In Sharpening, next, here on the Flavors of Northwest Arkansas.