03-27-2017, 09:37 PM
Ok.....here we go....I have a question.
I have several restaurant accounts and I switch the knife sets out every 3 weeks......average 7 to 12 knives each........mostly white handled dexters, but some are Lasting Cut.....90% are chefs.
Often I have to buy new knives and local vendor sells the Lasting Cuts, so those are what I use.
.
My question is: when I take these out of plastic cover, they have small bevel......no polish.....groves........BUT THEY ARE RAZOR SHARP.......anyone like to comment on how they get them that sharp.?.?......slice maters in the air.
.
I have never been able to duplicate that edge.
.
The edge looks like 120/220 grit finish......
I have several restaurant accounts and I switch the knife sets out every 3 weeks......average 7 to 12 knives each........mostly white handled dexters, but some are Lasting Cut.....90% are chefs.
Often I have to buy new knives and local vendor sells the Lasting Cuts, so those are what I use.
.
My question is: when I take these out of plastic cover, they have small bevel......no polish.....groves........BUT THEY ARE RAZOR SHARP.......anyone like to comment on how they get them that sharp.?.?......slice maters in the air.
.
I have never been able to duplicate that edge.
.
The edge looks like 120/220 grit finish......
.
.
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