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+--- Thread: Commercial restaurant knives...2 (/showthread.php?tid=42)
Commercial restaurant knives...2 - MaxtheKnife - 03-28-2017
After I sharpen all these knives I would test them cutting paper and listen and watch how each one performed.
Now they are ready to go back, but 90% were dirty....right out of the restaurant.......so I cleaned and did what I called sanitizeing...........put in sink.....hot soap water with bleach.........10 mins or so I was and clean all the handles.......dry......RE-test sharpness.......same knives WOULD NOT EVEN SLICE PAPER.........I had to resharpen all...........this went on for a spell.......I called around......talked to Rupert and others.....then I called mark Reich........BINGO......solved.
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The bleach was so harsh it actually cut the fine edge off the blade.......now soap and water.
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Rupert send me victorinox sheet moments ago and at the bottom........it states:
"
Blades must not be exposed too long to highly corrosive substanc- es. Corrosion can be the reason for flaws/hairline fractures in the blade. "
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Just another FYI
RE: Commercial restaurant knives...2 - Mark Reich - 03-29-2017
Thank you, Max!
Always good to speak with you, and happy to help.
