Edge - a sharp side formed by the intersection of two surfaces of an object, the attribute of urgency, a slight competitive advantage.

I was watching television the other night and an infomercial came on. Normally I turn the channel when this happens but this one intrigued me. It was for a product called "Edge of Glory". A knife sharpener product that was...you guessed it only $19.99! I am not endorsing the product and quite possibly it could be junk but it got me thinking about my "edge". This little product was so "bad to bone" that they sharpened a credit card with it and then used the card to slice a tomato like butter! It got me thinking and this is the result.    

Have you ever bought a good set of cutlery? I'm not talking about a box of Ginsu knives...but a real quality set fit for a chef. A good set of cutlery is important for any cook, no matter his/her level of experience, and in this case the old adage "you get what you pay for"truly applies. There are a couple components that determine the quality of a knife, one of which is how one is made. Less expensive sets are typically cut from one piece of metal producing a flimsy finished product, whereas more expensive cutlery sets are forged...heated and hammered into shape. When masterfully finished, it produces a quality knife with a truly "sharp edge"...important isn't it? Have you ever tried cutting with a dull blade? It doesn't work very well does it?

Let's look at this from a business perspective. Is it important to have an edge? Better yet...a "sharp edge"? Let's first look at what investments we've made into ourselves and our various career paths since entering them. Many of us have hundreds of hours invested into schooling and training, while we all have done our time in the "school of hard knocks", and most importantly on the job experience. Regardless of what or how, I would venture to believe we all have and continue to invest time and energy into what we do, trying daily to improve. None of us are carved from one block of metal and we certainly haven't reached our various levels of achievements by being "flimsy". On the contrary many of us through invested time have been heated and hammered into fine instruments fit for success in the industries of our passion.

However, even the most exclusive sets and the finest knife blades becomes dull over time. Although chefs often choose cutlery with fine edges they understand that this quality comes with the responsibility of sharpening often.

The question I want us to ask ourselves is..."Have we lost our edge"? I know I have before. This nice expensive set of cutlery...I paid top dollar for it...however it hasn't been sharpened in a while. "It has lost its edge". I don't know about you but I want my"edge" back! I want that competitive advantage...that urgency in my step...that sharpness that causes me to win out every time. "Cut's like a knife...but it feels so right".

"Now go sharpen your blade"

David Villa, CEO IPD