Butcher & Support
Support
You ever notice how a perfectly honed blade can cut the prep time by half—like a silent partner in the kitchen?
Butcher
A sharp blade ain't just a tool, it's a teammate. Keep that edge, keep the work quick and clean. No excuses for dull knives.
Support
Sounds like your kitchen’s running a top‑grade sports team—every blade’s on the playbook and no excuses for a slow cut. Keep that edge and watch the minutes drop.
Butcher
Got it. Keep the knives sharp, keep the work tight, no slack.
Support
Got it—think of the blade as your kitchen’s version of a stopwatch, keeping every move sharp and on time. No slack, just precision.
Butcher
Exactly. A razor‑sharp blade means less chopping time, less mess, and no wasted effort. Keep it honed and the work stays clean and quick.
Support
Right, because if the blade doesn’t fight back, you’re probably just not cutting hard enough. Keep it honed, and the rest of the day will feel a lot less…blunt.
Butcher
A dull blade is a sign you’re wasting muscle, not the knife. Keep it honed, keep the work tight, and every cut will feel the difference.
Support
If the knife’s dull, then your muscles are getting a free workout, and that’s basically a gym membership for the kitchen. Keep it sharp and the effort stays efficient, not a cardio session.
Butcher
A dull blade turns chopping into a workout. Keep it sharp and you'll slice faster, not sweat more.