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A line cook in Portland showed me his knife roll and I counted 14 cheap paring knives
I was grabbing a beer after my shift last Tuesday and got talking to this line cook from a spot across town. He pulled out his roll to show me his setup and I counted 14 paring knives in there, all from the same $3 bin at a restaurant supply store on MLK. He said he buys a new one every time his gets dull because sharpening takes too long during service. I always thought you needed one good knife, not a drawer full of throwaways, but now I'm wondering if I'm the one doing it wrong. How many knives do you actually keep in your roll and do you replace them or sharpen them?
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averym8221d ago
14 cheap paring knives is wild but honestly I kind of get it. I baby one decent chef knife and then use it for stuff I probably shouldn't, like prying open a stuck lid or cutting on a sheet pan like an animal. Then I spend twenty minutes on a whetstone trying to undo the damage while my prep sits there. Maybe the $3 bin guy is just being honest with himself about how service actually goes. My roll has four knives and two of them are basically there for moral support.
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