If your knives feel "sharp" but still fight the carrot, this episode will save you time and fingertips.
We get into the craft behind truly effective edges with Josh Donald of Bernal Cutlery—what geometry really means, why knives get "wedgy" over time, and how to think about tools like an operator, not a collector. We also hit the real-world stuff: sharpening flows that hold up in busy services, when to thin versus when to replace, and how chef culture drifts into trends that don't actually help you work faster.
You'll walk away with plainspoken guidance you can use tonight—better edges, better cuts, calmer prep. Keywords: restaurant systems, kitchen leadership, chef culture, operational clarity, independent restaurant.
Connect with Josh Donald
Website: https://www.bernalcutlery.com
Instagram: @bernalcutlery
Connect with Simon
Email: simon@culinarymechanic.com
Book a Call: https://calendly.com/culinarymechanic/discovery
Website: https://www.culinarymechanic.com
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