Got a friend who owns a local food/restaurant business who's interested in maybe swapping out some old cheap POS knives with a few Spydie's? He uses big kitchen knives to cut briscuit every day, and steaks.
Who's got them?
Which ones do you use for what?
How long have you had them?
How is resharpening them?
Thanks
Who's got them?
Which ones do you use for what?
How long have you had them?
How is resharpening them?
Thanks
