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Looked at my knife log and saw I sharpened 400 blades this year
I keep a notebook for every knife I sharpen at the restaurant. Just added it up and hit 400 total. That's for our whole line, plus some for the prep cooks. It's a lot of time on the stones. Makes you realize how much wear and tear a busy kitchen puts on tools. I'm starting to think we need a better system than me doing it all by hand every Sunday. Anyone have a solid weekly sharpening schedule that actually works for a crew?
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aaron1977d ago
Man, that's a wild number. It's like that with everything, the quiet upkeep that keeps the whole place running. You only notice the system when you're the one doing all the work.
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