lol, you'd think with that experience you'd chafe at having to back and forth on the cheap crappy serrated knife, but ok
the fact you call it a headache says something about your sentiment about your job
if you don't love your job, find a new job
find me a butcher who will praise a serrated knife and i'll show you a liar
Sounds good
You totally missed the point by the way. You said 10 seconds per day of sharpening. That would be 25 hours over the last 25 years. That's your number. Not mine. I don't spend time sharpening knives for some weird obsession over a sharp knife. I cut the meat, I eat the meat. That's it.
lol, one literal day for the pleasure of a knife that always smoothly cuts everything
serrated knives require more force and can't be sharpened, you are making up stories if you are trying to tell me that this is better than a real proper knife for cutting steak, it's like the difference between cutting hard butter with a butter knife versus butter at that perfect softness
i call bullshit on you knowing anything about using real knives
I actually don't even own a knife.
