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I finally made a stink about our shop skipping knife sharpening days
Most of the crew thinks weekly sharpening is enough. I sharpen mine daily. Dull blades tear meat, ruin cuts. Had a customer complain about ragged steaks. We need to step up our edge game.
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rileyhayes7mo ago
Honestly, weekly sharpening is fine if you know how to use a steel.
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elizabethh637mo ago
My grandpa always said a dull knife is more dangerous than a sharp one...
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the_joel7mo ago
Try using a dull knife and you have to push way too hard. It crushes onions instead of slicing them clean. Carving meat becomes a struggle where the knife tears through. All that force makes slips more likely, so you cut yourself. A sharp knife just glides through with control. Your grandpa knew what he was talking about.
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