Back to the original topic:
I see another true artist/professional has joined us. Welcome, Chico.
I, a lowly supplicant to the art of sharpening a blade, am the resident knife guru at the country club I work at. The past several weeks, some of the other cooks have been approaching me, giving me the usual schpeel, "Can you take a look at my knife, please?"
I'll look at the tool in question, then my prep-checklist, ending with the clock, and determine if I have enough time to do any good. Usually, the answer is "The Doctor is in. Please take a seat and wait a few minutes."
As previously mentioned, there is one cook that has a Shun that's been really abused. He was the third person to wheedle me of some time. I had to recondition the edge. He had a 20 degree bevel! I took it down to somewhere between 10 and 15 degrees. It's holding up very well. He couldn't believe the difference. Now, if I can just give him a sense of proper respect for a finely honed edge. Maybe then he won't leave such an expensive knife laying around for anyone to use/abuse/swipe.
My Executive Chef keeps telling me he's going to have me work on his knives a bit.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!