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Line cook at my old spot in Boise told me a properly sharpened knife should cut a ripe tomato under its own weight and I did not believe him
Grabbed a 10 inch chef knife off his station, wiped it, set a beefsteak tomato on the board and it sank clean through with almost no push, which is how I found out my own knives at home had been dull for like two years and I had just been muscling through every single prep task like an idiot.
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sethmartinez9d ago
Same thing happened to me after a buddy sharpened my knives, I'd been basically sawing onions for years like a caveman.
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