Took me 45 minutes to figure out my knife was just dull, not the cutting board

I was getting so frustrated last week trying to slice onions for a catering order and they kept bruising and slipping all over. After swapping boards, checking my grip, and nearly tossing the whole batch, I finally ran the edge across my thumbnail and realized it was just a dull blade. Anyone else waste half a shift on a problem that was really just a simple tool fix?

3 comments

3 Comments

alicew6812d ago

Honestly I kind of see it the other way. A dull knife is still a tool issue but 45 minutes sounds like a good time to check your sharpening routine too. I keep a steel nearby and hit the blade every 10 minutes or so during prep, saves a lot of headache later.

the_holly11d ago

Whaaat, every ten minutes?

the_hugo7d ago

Heard this thing on a cooking podcast once where a pro chef said most home cooks don't even know how to use a steel properly, they just scrape the blade across it without any angle. Once I actually learned the right technique, it made a huge difference for me. idk, maybe it's just me but I feel like a quick hone every 10 minutes keeps the edge aligned way better than waiting until it's totally dull. I mean, if you're already stopping to wash your hands or grab ingredients, takes like 30 seconds to run it down the steel.