I was just working on my knife skills during a busy dinner service, and it struck me how essential a sharp knife is in sushi preparation. It not only elevates the presentation but also ensures the fish is cut cleanly, allowing the flavors to shine through. What’s everyone’s take on maintaining knife edges in a high-pressure environment?
A sharp knife’s vital for presentation, especially with sushi! I’ve found a quick swipe with a honing rod makes a noticeable difference mid-service. Do you prefer any special stones for maintenance?