Before a meal hits your table in a top-notch restaurant, the chef isn’t just looking at how
it tastes — they’re checking for consistency. How does it look? How does it feel? Is it the
same as the last plate they served?

In the green industry, one of my team members calls it the “credit card slot” — that
perfect, clean line of edging along the turf and sidewalk. It gives the turf that pop of
tightness and being manicured. Using a edger, not line trimmer, to create a tight crisp
line.

There’s no ...