Sharp Sense For Your Commercial Cutlery

I find many customers ask for knives to do certain tasks. No matter what knife you choose it should always be kept sharp. A dull knife is more dangerous than a sharp knife because the sharp knife goes where you direct it to go.
There are many tools to sharpen knifes, from ceramic sharpening stones, to oil stones, to sharpening steels. There is a difference between a regular steel and a sharpening steel. A regular steel is designed to take the burrs off the blade once the sharpening is done; it will not really sharpen.
If you have prime rib to carve or a steamship round I suggest using a Granton slicer or usually referred to as a roast beef slicer. What makes this knife unique is the ribbed blade. The purpose of the ribs is the fat from the product you are cutting collects in them and allows the knife to cut smother and thinner.
If you want to cut tomatoes by hand you can use a serrated bread knife which I have used for lemons, limes and naturally bread. The serration allows you to cut through the crust of the bread and not damage the interior. I could go on forever regarding knives, but just remember, use the right knife for the right job and keep them sharp!

Jerry Kraushaar is a leading chef and sales consultant for Burkett Restaurant Equipment.

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