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That one Wednesday where every knife I touched needed sharpening
Last month I had a shift where I went through 3 different boning knives before lunch and still couldn't get clean cuts on a case of pork shoulders. Turns out the new kid ran them through the dishwasher instead of hand washing them. Has anyone else had a helper mess up their edge routine like that?
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harperg7614d ago
God, YES. Last Tuesday I was breaking down a whole pig and my edge was GONE after like 20 minutes. I was so frustrated I almost blamed the steel until I realized my apprentice had hit my good sujihiki with the dishwasher after I told him specifically not to do that. He thought he was helping by "cleaning it good" in there and it totally wrecked the factory edge I had just put on. I had to stop mid-shift and redo the whole thing on my stones while the pork sat there getting warm. That kid cost me like 45 minutes and a ton of patience.
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