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Finally fixed my knife angle after a line cook pointed it out
I've been sharpening my chef's knife for like 4 years now, just doing what I thought was right. Last week a line cook at the spot where I work in Austin goes "dude you're way too shallow with it." He showed me how I was basically polishing the edge instead of actually hitting the burr. I spent 20 minutes that night redoing my whole kit (three knives, nothing fancy) and the difference is wild. Diced a case of onions for Sunday prep and felt like I was barely touching them. It's one of those things where you think you're fine until someone calls you out. Has anyone else had a simple tip from a coworker completely change how you prep?
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