This is a question for the pros here on the board; can you sharpen your knives at work, and if so what's your set up like? Just curious
I like what TheDispossessed said about the Japanese kitchens. It should be part of the job.
I do when I have the time and space. Which isn't as often as I would like. I also end up sharpening all my cooks knives. They don't even ask me. I just get so fed up with them using such dull knives. I never understood why any one would spend the money on expensive knives and not learn or care to sharpen them. I like what TheDispossessed said about the Japanese kitchens. It should be part of the job. I spend at least an hour a day sharpening.
btw. dispossessed. how do you like that shapton pro 1500? i like mine pretty much and its by far my most used stone at work.
it drives me absolutely nuts to have seen young cooks claim 'they have no time' to sharpen their knives (because they never do it, so it takes them friggin ten minutes) and then continually slam their blade on a honing rod every two minutes during prep.
thankfully, i don't have to witness this abuse anymore..
You could make it part of the job. Couldn't you? I would be ok with getting paid to sharpen my kit at work.
You don't have as much time as you like, but you still have an hour a day to sharpen? I don't get why its taking so long, how many knives are you sharpening each day?
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