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Cookware 4

Sharpening a knife

Shapiro | Dec 7, 2013 03:44 PM

Hello all...i am a cook at a restaurant and a month ago i'v bought the yaxell 8" chefs knife and a perring knife...after i'v been choping and cutting many many veggies and other stuff the knife is dull...i have a king 1000/6000 stone...my question is, can that be possible that after a month of work i all ready need to sharp my knife?

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