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We all know that there is always the safe 50/50 % sharpening. What if you want even better performance and are a leftie. What are my options? I work as a pro so need sharp knifies...

Today I received my K-Sabatiers carbone (12 inch chef and a filet knife) sent fedex from france. WOW that is not even 48 hours after I ordered.... But ok. The 12 inch is still a bit scary (it IS big and I am a female line cook). I read somewhere that I shoud sharpen these to a narrower...

as happy as I am with my carbon knife, which has extreme hardness but is not suitable for heavy jobs. so no frozen stuff, lobsters etc. as most knives at my work(not mine) are not sharp enough I'd like an extra knife for these kind of jobs. and hey as a female in the kitchen I DO need a good...

since two months I enjoy my blue paper steel (grade 2) in the pro environment where I work as line cook. disadvantage is having it to keep dry, to avoid rust spots. what I have noticed is that the metal does seem to react with say, the veggies I am cutting. as in discolouring... story goes...

Hi all, Dived into here thanks to another board member, when we were talking knives elsewhere. Recently got into japanese knives because of my job, am a culinary student (exams soon) who works as a line cook. Sharpness has become an understatement.... Autodidact on sharpening on japanese...