might be worth it for the serrated blades! after all, the Western and Asian knives will come back serrated, so they should at least have that one down pat.
Actually, you do have a point there. I HATE sharpening serrated blades.
i wonder how many pennies tall the "perfect angle" on their "professional sharpening machine" is.
I want to know what inexactitude was built into their old and/or non-commercial sharpeners.
I am going to bring that cleaver to them. Should kill that chef choice's thing right up.
what would happen if Dave worked at SLT???
Reality TV show!?!?!?!
now that has potential!
"first challenge, Dave, run this honyaki yanagi through the chef's choice without crying."
LOL. I didn't say it was difficult. What I meant was: There is no joy in sharpening serrated blades.it's easy with a tapered ceramic rod.
LOL. I didn't say it was difficult. What I meant was: There is no joy in sharpening serrated blades.
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