Clay ! ,did you show these results to the CIA ( my alma mater )on your recent visit ? How did that go ?.Iam sure they were impressed .

DavidHill wrote:


I didn't get a chance to show them the produce results but they did really love the sharpener. With luck, they'll be acquiring a bunch for their classrooms.

Now that I'm back in the office, I decided to look at the celery samples again. It's been 9.5 days and here is how they look:



Any guesses as to which were cut with the knife sharpened on a popular electric sharpener? I knew I'd see a difference, but wow!

Eventually we'll do a full white paper for restaurants showing how properly sharpened knives can improve their food costs and food prep labor costs. The electric sharpened knife has an edge similar to what they get back from knife swap programs and professional sharpening services.

wickededge wrote:


Wow Clay, this is incredible! Much more so than the initial photographs. This should really convice cooks.

A white paper sounds like something to publish on this site. And even though I'm no marketing professional, this looks like extremely good marketing material for a much broader audience.

The results are so striking that they almost seem like they had to have been fudged, but no fudging was done; I simply pulled them out of the fridge and too the photos and since they came from the exact same stalk of celery, I don't think there can be any worry of the initial samples being of varying quality.

Actually three of my local restaurants use a professional sharpening service and their knives are as sharp as a Wicked Edge knife. (Thats cause the are, By Me!) Now if only I could get enough business to quit my day job.

Razoredge wrote:


Awesome I should have put "professional" in quotes earlier. I was really referring to the run-of-the-mill guys that grind the knives to a jagged wreck, not a true professional like you. Those are rare in the restaurant world.