Ooooh, I wouldn't want to sharpen mine; I'd probably lop off a finger or something. Does yours lift the dough off the bench? Does it cut a lump of dough into pieces? Maybe you just need one that is made of stronger stuff. :)
My knife is pretty stiff. It cuts okay but when I try to move dough around on the bench the knife drags and sticks. Maybe it's my bench material (polished slate) dulling the knife.
We sharpen the bench knives in the bakery every couple weeks. They aren't razors afterwards but taking the dull off the working edge definitely improves performance
Ooooh, I wouldn't want to sharpen mine; I'd probably lop off a finger or something. Does yours lift the dough off the bench? Does it cut a lump of dough into pieces? Maybe you just need one that is made of stronger stuff. :)
Hello Lazy Loafer,
My knife is pretty stiff. It cuts okay but when I try to move dough around on the bench the knife drags and sticks. Maybe it's my bench material (polished slate) dulling the knife.
Thanks, Paul
We sharpen the bench knives in the bakery every couple weeks. They aren't razors afterwards but taking the dull off the working edge definitely improves performance