Walked into a kitchen where nobody sharpens their own knives anymore

Covered a shift at a new spot in Portland last Friday and watched the morning prep guy reach for the house steel every 5 minutes on a single case of onions. Asked when the last time anyone here ran a stone was. Blank stares. The head chef told me they send them out to a sharpening service once a month. One month between real edges. That blows my mind. I was taught to touch up daily. By the end of service I could barely slice a tomato clean. Am I the old man yelling at clouds here or does anyone else think a dull knife is a bigger safety risk than people admit?

2 comments

2 Comments

rosep8728d ago

Hate to hear that. Dull knives are way more dangerous than people admit.

harperschmidt28d ago

Watch that guy try to file his taxes with a butter knife next. A monthly sharpening service for a pro kitchen? Might as well be scraping onions with a spoon. I bet the house steel is more polished than their actual blades at this point.