where did you get a coupon, can it be shared???
where did you get a coupon, can it be shared???
Bought this knife a couple months ago after a couple people here recommended it on another thread, and now my guys are begging me to buy one for the restaurant cuz they love using it so much. we sell these sliders on King's hawaiian sweet rolls- it's very soft bread and if your non-scalloped knife isnt ridiculously sharp they easily smashand disfigure. This baby goes right through them with little or no pressure and they hold their shape- and it still performs after thousands of loaves with no sharpening or care at all aside from cleaning and proper storage. great knife, great deal. Also thanks for the sharpening tip Keith, that will come in handy
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
Good post from Dave on sharpening serrated edges that you might want to check out:Originally Posted by Drumjockey
Also thanks for the sharpening tip Keith, that will come in handy
http://www.kitchenknifeforums.com/sh...Serrated-Edges
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