Because I use my SpyderCo, everything has a 15-17deg double bevel on it. If I have to reprofile stuff I'll do it in a stone, then sharpen with the SpyderCo. It's nothing more than a utility thing for me - it takes less time, mess,...
Exploding hot butternut squash puree all over me, my sous, the wall, the icecream maker, both our stations - damn stucco wall was a b*tch to clean up. Stupid vita-prep. : /
I'd love to use wood in a commercial kitchen, but the way we move around, abuse the boards and scrub the crap out of them after meats / after service / etc - I don't think a wood one would live long. I like the bigger workspace anyway,...
Well, frosty - you're a worker - and in a common situation... A worker that does their best to plug all the holes on a sinking ship. As long as you keep the leaks minimized, help will never arrive.
This will end when you...
I use a bastard file for flattening my oilstones. It works well and I don't use the file for anything else. You can also reprofile your stone with your fingers, like I did today - LOL . . .
Glad you found the right tools. I am ordering a 270mm UX10 tomorrow - But will probably stick with my 240mm UX10 for when I work in commercial kitchens. The worse thing that ever happened to my knife in a high-volume setting was having...
Sounds like that place on Little House on the Prarie - Walnut Grove? I guess that would throw someone looking for a place to eat....
I like how you have "BUSY bistro" in the site description : D I...
I dring ice water from a deli quart, covered with a lid and hid on the back line. Sometines we get a free bottle of beer after the kitchen is closed, cleaned and everything is put away for the day. I don't think I have ever got an...
