Technical Writing

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COMM101 TECHNICAL WRITING

ADVANCED KNIFE SHARPENING TECHNIQUES

INTRODUCTION

As the amounts of disposable income for the average family have fallen with the decline of the economy, people have become much more selective about where they spend their money. The restaurant that takes advantage of recent innovations in kitchen gadget technology to save themselves money could pass the savings to their customers and build their business in hard times. Growth being the goal of every business, it is essential that we research and implement any innovations which could give us such an advantage.

CURRENT KNIFE SHARPENING METHODS

Currently, our kitchen uses two different approaches when sharpening our knives which are: periodic sharpening by a local knife sharpening company and hand-held sharpening stones used to hone the edge when necessary. Both of these methods have advantages and disadvantages.

ADVANTAGES OF PROFESSIONAL SHARPENING

All of our knives are sharpened at the same time: when the knives are returned, all of them are sharp and ready for immediate kitchen use

The blades are honed to a razor edge: all of our knives are as sharp as the day they were purchased

Edge lasts for a long time: if not abused, the edge stays sharp for three weeks on average

DISADVANTAGES OF PROFESSIONAL SHARPENING

No periodic touch-ups: the sharpening company will only sharpen our knives on our scheduled date

Two day turnaround time: we deliver our knives on Saturday morning and they are not returned until Monday morning

Expensive: with a cost of $5.00 per knife, it costs $250.00 every month to sharpen all fifty kitchen knives

ADVANTAGES OF HAND-HELD STONES

Knives do not need to be sent out for sharpening: our knives stay in our kitchen where they can be used by our staff

Touch-ups as needed: regardless of the day of the month, our blades can be sharpened by kitchen staff

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DISADVANTAGES OF HAND-HELD...