Overheard a line cook say knives don't matter and it got me fired up

Last week I was breaking down a case of bell peppers and this kid next to me says 'it's all technique, a $20 blade works the same.' I almost laughed out loud. No man, technique helps but a dull or poorly balanced knife will destroy your wrist by hour six of a Friday night service. I've used those cheap restaurant supply knives and they chip, they slip, and they take twice the effort to get a clean cut. I told him I bought my first decent santoku for $80 back in 2019 and it still holds an edge after sharpening. He rolled his eyes but I swear my prep work went faster and safer after that switch. Anyone else get tired of hearing people say gear doesn't matter when you're working double shifts?

2 comments

2 Comments

jordang3220d ago

That runty $80 santoku will outlast three of those cheap blades and your wrists will thank you on day three of a double shift. A good knife holds its edge longer and lets you focus on speed instead of fighting bad steel. Gear definitely matters when you're doing real volume, not just home cooking.

phoenix33120d ago

Oh man, this is so true and honestly I see it everywhere now, not just in kitchens. It's like people think they're saving money by buying the cheapest option, but they end up spending more in the long run on replacements and frustration. I notice it with tools, with shoes, with headphones all the time. You pay a little more up front for something that actually works right but then it just keeps going while the cheap stuff breaks three times. It's like we've been trained to only look at the price tag instead of thinking about what something costs over a year or two.