Was always a skeptic about using a chefs knife for everything but a coworker changed my mind in one shift

I used to grab a different knife for every task, thinking specialty blades were better, but a line cook at the diner in Denver where I worked last year insisted I only use a 8-inch chef knife for the whole prep list. After two weeks of forcing myself to stick with just one knife, I noticed my speed went up and my cuts were way more consistent. Has anyone else had a tool or technique they dismissed for years and then got converted?

2 comments

2 Comments

simon_sanchez5819d ago

Took me a while to stop reaching for the bread knife every time I needed to cut a tomato. Once I realized a sharp enough chef knife goes through the skin just fine without crushing the fruit, I stopped keeping extra blades on the board. Now it feels like wasted motion switching between tools for things the big knife handles anyway.

nancy82019d ago

Yeah I was the same way, always switching knives for everything. Sticking with just a chef knife totally changed my prep flow, wish I had tried it sooner.