I think I'm chopper and minimalist... So with that I was thinking of going the Chinese cleaver route.
Since I don't know the first thing about sharpening was thinking of getting a CCK 1103 or 1303 so I can practice and then move up to a nicer one.
Good idea, or do I just go right for a suien or something?
Also I could use some advice on what sort of stone(s) or sharpening technique I should concentrate on?
Any help/direction is appreciated...
"So you want to be a vegetarian? Hitler was a vegetarian and look at how he turned out."
Welcome! Theory's advice is sound... especially about getting your knives delivered to work. Learned that one the hard way
Restaurant Murphy's Law 101: If you have 5 and don't prep any, you'll sell 6. If you do prep some, you'll sell 4
Yeah, "Rick, you got another package today....."
Starting this harvest I'm a starving startling artist/
Lyrical arsonist it's arduous spitting this smartest arsenic/
welcome from another NJ guy on here...Italian too.