Ahh!

On 2014-10-05 23:59, Thomas Conroy wrote:
> seems, since it doesn't conform slightly to the edge, and you have to
> hold the angle exactly right; but the decreased "yuck" factor makes the
> steel worth the extra trouble.

Many of the steels on the Dick page had special hygienic handles! Safe 
to use in a commercial kitchen even with the health inspector handing 
around.

When time is money, the fastest way to get the edge cutting again is the 
the way of choice. Fast and hygienic. Then the sharpening service comes 
in and reshapes all the knives.

Brent
-- 
Brent Beach
Victoria, BC, Canada