ShareWorking as a professional restaurant cook is the ultimate culinary workout. Every day, you're guaranteed to get in your reps thanks to the never-ending need to slice and dice bushels of vegetables, break down dozens of whole chickens, fillet tubs of fish, and then cook for hours on end during service.
Maintaining a consistent sharpening angle doesn't just take a lot of practice to do well—it also requires upkeep. When I worked in restaurants and had a need to sharpen my knivesonce a week, I was able to develop the skill and keep it—and my knives—sharp. Yes, I still cook a ton for work, but the volume of food that I prepare is so much lower that I don't need to sharpen my knives as often.
Knives need to come with the sharpening angle stamped on them so you can choose the correct guide. I found them to be more trouble than their worth.
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