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  • 12/02/2014 at 5:48 am #21693
    tcmeyer
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    • Topics: 38
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    I am proud to say that I’ve actually done that in a restaurant, were the meat was tough and the knife was dull. Probably embarrassed my wife and the couple we were dining with. And you’re right Josh; my knife might as well have been a light saber.

    12/02/2014 at 9:30 am #21695
    Mark76
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    • Topics: 179
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    I am proud to say that I’ve actually done that in a restaurant, were the meat was tough and the knife was dull. Probably embarrassed my wife and the couple we were dining with. And you’re right Josh; my knife might as well have been a light saber.

    I always take a well sharpened Laguiole knife to a restaurant. Most restaurant knives are plain blunt. (But I must say, I’ve never cut up a full turykey in a restaurant.

    Molecule Polishing: my blog about sharpening with the Wicked Edge

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