Man, thanks so much guys… I will try to keep you posted on how it goes! This is great information! Now, how does the “chef line-up” go, is there an executive chef on down or what are the titles? I am wondering how often they will need their blades sharpened… I will try to teach them some good tips on taking care of it (i.e. not dragging the edge across the cutting board but using the spine instead, etc.)
that’s a good point about thinning the knives mark… fortunately I just got set up to do that! After a few practice runs I think it won’t be an issue for me to do, I just won’t do full convex as that would be a pain.
.