The Kitchen Bladesmith
March 11, 2015 8:38 AM Subscribe
Kramer first became fascinated by sharpening when he was in his early twenties, hopping from restaurant to restaurant as a prep cook. In each kitchen, he found chefs who knew almost nothing about knives. (At many restaurants, in fact, the chefs got their knives sharpened by an old-timer who would drop by once a month to tune up knives in his van. For the next week, a lot of band-aids got used.) "These are our main tools," Kramer recalls thinking. "Why don't we know how to take care of them?"
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