A good friend and client came to my home today. He gave me a down payment of 950 bucks (after dark), I sharpened the knives he brought until the smell of swarf sickened me. I didn't think that was possible.
But today was a signature day for a tinker.
Our party of five then went out to a Japanese restaurant in Madison called, "The Ginza of Tokyo." Just for fun, I took a Japanese clad santuko that I had paste/glass polished. I made sure it was in a nice gift box.
This is one of those places where the grill is in the center of the table, and the chef juggles condiment shakers, twirls knives and does fancy-schmancy fire tricks.
I told him that I make a practice of always bringing my own knife for the chef, and I handed the santuko to him. He made a cursory, but learned, examination of the knife, and set his own knife aside.
I must admit, I held my breath when he first twirled the blade through his fingers...
However, he did make some very telling slices, and 'slices' is the operative word. He did not make any double-cuts or use a saw-motion on any vegetable or cut of steak. Every move was a single, well defined cut.
He carefully cleaned the knife and returned it after the meal. In return, I had a small Japanese 'picnic knife' in a wooden scabbard with me, which I sometimes use as my own steak knife. I "paid" him a gratuity with the smaller knife.
Now granted, I sharpen for professional chefs. I've seen them prepare food in the restaurant kitchens.
However, this was the first time that I had seen a real-deal chef of Asian extraction use one of my knives preparing Japanese cuisine in a public setting. I kind of felt like a kid doing his first kindergarten play for his parents.
Now, the original sharpening of that santuko was done with an Edge Pro sharpener. To be sure, I threw the kitchen sink of tricks at that edge, but the bevel was trued and repaired using the EP and the standard stones that come with that unit.
You might never want to take up "the curse" of being a professional sharpener. However, you should be reassured that using the Edge Pro products can hone a knife that can be used in commercial kitchens.
