Hello Chefs,
I recently acquired a Shun Premier 6" Chef's (my first "decent" knife) and on the label it says to not let the knife sit in bleach (like I have done with all my others) as it is not good for the metal. I don't exactly have room for a block or tray at my station though I can lay a knife or two down on a towel. Thought I would see what you all prefer to do with your tools during service. Thanks in advance.
