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Serious question, has anyone else had a knife sharpening epiphany?
I was at a butcher shop in Portland last month, just watching their guy work. He used a ceramic rod for maybe 30 seconds between tasks, not a big sharpening session. I asked him about it and he said, 'A dull knife is a dangerous knife, but a quick touch-up is a safe knife.' I started doing the same quick pass on my steel before each prep shift, and my cuts are cleaner and faster. How often do you guys actually hit your knives during service?
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lilyt2312d ago
Remember what @beth_kelly said about the tomato? That's the sound of a knife asking for help. I started listening for that soft crush on onions or peppers, not just tomatoes, and that's my cue for a few quick passes. It keeps the edge honest all night, doesn't it?
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beth_kelly12d ago
Totally get that, it's a game changer. That butcher was right, a few quick passes on a steel before you start chopping makes all the difference. I keep a ceramic rod right on my station and hit my main prep knife maybe twice during a big service. It stops that crushing feeling when you try to slice a tomato and just mush it instead, lol. Clean cuts are faster and way safer.
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