[masraum]

Originally Posted by mjohnson

Get thee to a restaurant supply shop or asian market.

There's a chance that last night's $x00 dinner was prepped with something < $20 from one of those two places.

I worked in bars that had full kitchens and made anything that you can imagine. The knives in the kitchen were horrible, not remotely sharp. I assume a place that is primarily a restaurant will be better, possibly with a service that keeps the knives sharp assuming the chefs/cooks don't have their own knives that they keep sharp themselves.

WHen I was tending bar is when I started carrying a pocket knife. I always knew that my pocket knife was sharp (used for slicing lemons and limes mostly).