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Overheard a guy at the counter say he's never sharpened his knives, been cutting meat for 15 years
I was wiping down the display case last Tuesday and this older fella walks in, orders a pork shoulder, and casually drops that line. I nearly dropped my rag. I asked him how his knives still cut anything and he said he just buys a new one every 6 months. Has anyone else met someone like this? How do they not just smash the meat to pieces?
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blake7921mo ago
Wouldn't a fresh factory edge cut better than any worn-out stone job anyway?
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keith_bennett1mo ago
Nah, but how often you really sharpen compared to just using it till it's dull?
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