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  1. 02-19-2018, 21:18 #31
    CoGirl303
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    Quote Originally Posted by StagLefty View Post
    Just curious what did they charge you ?
    $4 an edge. I had 3 knives, two of them had 2 edges, 1 a single edge. $20. very reasonable and quality work!
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  2. 02-20-2018, 08:46 #32
    StagLefty
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    Quote Originally Posted by CoGirl303 View Post
    $4 an edge. I had 3 knives, two of them had 2 edges, 1 a single edge. $20. very reasonable and quality work!
    That's reasonable. I actually forgot about Brothers,company I worked for years ago used to send a lot of restaurant sharpening to them.
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  3. 04-09-2018, 21:26 #33
    GilpinGuy'sDad
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    Just took a nose to tail butchery class given by the butcher instructor at the culinary Institute of America. 60 years in the trade. He broke down half a pig and used the honing steel on his 6"boning knife after every cut. His blade was super sharp at all times so I figure it's time to start using one.
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