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My worst nightmares came true a few months ago. We had just opened up the restaurant not even a month before, a small upscale wine bar/bistro, serving Italian-cajun fusion. The place was PACKED!! We literally had customers sitting in the park across the street to eat because there was no room...

Didn't even notice 😂 always good to have on hand tho. Great for burns and similar injuries

Definitely not a fun injury! Get some CBD pain cream. Works GREAT

a couple months ago I was working a brunch shift. we were cleaning up, and I knocked my knife off the board. Knowing my trash can was next to me, with god knows what in it, I tried to catch my knife (which I had JUST sharpened the night before, she was shaving hair with the grain...) needless to...

So I recently bought a balsa strop and a new leather strop. I usually use .25 and .5 micron on denim strops and .125 spray on leather, but I was wondering if I were to use the .25 or .5 on the balsa, if I would get a different result than if I used it on denim? (sorry if I don't make sense right...

If I had to suggest, I'd say keep the naniwa and Shapton stones. From my experience (take it with a grain of salt, but I've been running a small sharpening business out of my house for the past 4 years) they are generally the best stones to use. As long as you keep a course, medium, fine. And...

I'll definitely have to get some! Luckily Chef took the knives and paid me for it so I'm not complaining lol. Even got some extra business doing her parent's knives lol. Now I'm stuck with a bent tip tojiro paring knife 😅😭 not too hard to fix though. But back to the Shun, I have some rubber rust...

Miyabi Kaizen 210 Chef's knife Mercer Genesis Chef's Knife (for heavier work) Masutani Vg-5 Nakiri Harukaze 270 Sujihiki

If you don't wanna send it off to someone, or buy a new stone, you can go outside and grind it on a brick or the cement. But you'll probably screw up the geometry a bit if you aren't careful. Your best bet is to send it off to someone who knows what they're doing. And cutting short ribs with a...

Im pretty sure I was holding the angle well, but I dont use any guides or anything so it is possible, but I've been doing this for 4 years and just recently started having this problem. And its been a little while since I flattened that stone. Any idea on how I can clean up the marks on the...

Hey guys, So I was sharpening a Shun Classic Chef's knife for my Sous Chef last night and after running it on my 1k, I noticed some odd spots on the side of the blade that looked like it was hit with a buffing wheel. I obviously didn't lay the knife flat on the stone, but I did sharpen between...

Hey everybody! Just joined to get some advice on sharpening issues I'm having