Three hours to chop one onion, thanks to a dull knife

Got a new gig at The Blue Plate in Duluth last month and grabbed what I thought was a sharp chef's knife from the rack. It was so dull I spent 45 minutes on prep that should take 10, and that was just the onions. Swapped in my own 8-inch Wusthof after the lunch rush and everything moved smooth again. Anyone else walk into a kitchen where the tools are just beat to hell and wonder how the last guy survived?

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the_max1mo ago

How did that last cook even get through a single shift without losing a finger?

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