Just curious what jobs you use your jknives for at work that are the hardest on your edge? And what jobs will make you put away your carbon gyuto and reach for a beater?
I have to [super]finely chop up large amounts of parsley and sometimes other herbs at work and I've started to avoid using my jknives and only use my kiwi and steel after every few bunches just because it quickly dulls my jknives (which I can't immediately steel back to life, like my kiwi) and then I just get frustrated any time I have to cut anything else afterward. I feel a little guilty about NOT using my jknives for herbs though:surrendar:
I have to [super]finely chop up large amounts of parsley and sometimes other herbs at work and I've started to avoid using my jknives and only use my kiwi and steel after every few bunches just because it quickly dulls my jknives (which I can't immediately steel back to life, like my kiwi) and then I just get frustrated any time I have to cut anything else afterward. I feel a little guilty about NOT using my jknives for herbs though:surrendar: