In the building I work at we have a restaurant in the bottom floor that I frequent. I talk to the people in the kitchen there often and earlier this week I was talking to the line cook and the manager about how they sharpen their knives. Turns out the guy they usually use just went AWOL and they have not sharpened their knives in about two and a half months. He asked if I wanted to pick up where he left off, and I leapt at the idea. I get to sharpen a good amount of knives...and they're going to PAY me for it!
So to my actual question...The knives in their kitchen are stainless, mostly dexter or forschner. I am thinking i'll sharpen at 17 or 18 degrees up to a 5k stone, and then put a 23 or 24 degree micro-bevel to retain the edge over extended use. Does this sound optimal for general use in a small restaurant?
The place is closed over the weekend so I told the guy that I would take his knife home today to sharpen it so he could try it out for a week or two. He knows I'm not a "pro" sharpener, and I wanted them to be confident I wasn't going to ruin all their knives.