Can you imagine what it must have been like long before commercial restaurant equipment and technology, when knights and peasants of the Middle Ages tried to slice meat, vegetables and cheeses? A blacksmith toils for hours, pounding steel, forging, tempering and hardening a blade just enough to cut through the thickest meats. Then some big bruising knight sends off his lackey, saying in strange old English, “Goeth now and fetch thy sword.” Then the knight lumbers over to the spread of uncut food, struggling with pounds of armor and chainmail to make a decent cut, nearly falling over and gouging tables and chairs in the process. Thankfully, now, we need not speak like Shakespeare or become experts in sword making to obtain precious slices of meat, because Globe Slicers do the trick almost effortlessly.
It may have taken several centuries for ages of Fibonacci mathematicians, dreaming philosophers and brutish knights in giant European castles to figure out there was a better way to slice food. It’s a good thing they passed on their knowledge of things to others that allow for the technological advancements we see today in Globe Slicers. If they hadn’t, we might still be clumsily using swords and chainsaws to slice a tomato and it would probably yield a rather messy result. Yet, all that labor that went into composing metal and heat together into a fine sword, isn’t much different than the components and work it takes to make the hard chromed, special alloy hollow ground knife such as the one in the Globe Slicer C10. And there’s no need to go back to the sword smith after dulling the blade. Its top mounted metal knife sharpener keeps making clean slices cut after cut. Since it has a ¼ HP knife motor, you likely won’t pull a muscle as you would after incessant hacking with a sword.
So, when you’re ready to skip the chainmail, sword and protective armor and save yourself a whole lot of time slicing fine cuts in your restaurant, ‘goeth over to Short Order and seek thine Globe Slicers today.’