Quote Originally Posted by Nightblade View Post
There are those who may not agree with the smoothing thing but,I gotta say it just makes sense and looks good. I just wish that manufacturers would go that extra step and finish their product.
It would be nice but does not seem likely.

For me the round ax hone solved 90% of the problem where the spatula
chattered and would not slide smoothly. That and good heat control is key
for pancakes and eggs. I confess to using the round hone a couple times
a week for a full month. Power tools would have made it quicker...

Commercial griddles are often cleaned with a pumice block and never seasoned.
They rely on a good fat and great temperature control to make their polished steel
work for them. The best over easy eggs I ever had were cooked this way... but once the griddle
temp was changed for burgers no more eggs,,, it was burgers... Once the burger rush was over and
the grill scraped mostly clean it was cheese crisp time. You had to know she made them not on the menu...
a 24" wheat tortilla lightly brushed with drawn butter (from the egg setup) and sprinkled lightly with grated
yellow cheddar. The lady could flip a raw egg and serve it warmed if that is how you liked it. She
was that good...