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PSA: A line cook called me out on my knife sharpening and it stung
I've been sharpening my knives the same way for ten years, a quick run on the steel before service. Last month, a new guy on the garde manger line, fresh from a stage in Chicago, watched me and just said, 'Chef, you're rounding the tip.' He was right. I was using too much of an angle and basically dulling the most important part of the blade every single day. I spent a whole Sunday re-learning from a YouTube video by a guy named Bob Kramer, focusing on a consistent 15-degree angle from bolster to tip. The difference in how my 8-inch chef's knife moves through a case of onions now is night and day. It's humbling when a kid with half your time in the game spots a basic flaw you've been blind to. Has anyone else had a simple piece of feedback completely change a fundamental skill?
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the_jordan1mo agoProlific Poster
Ugh, I hate that. Ten years of muscle memory and some new kid makes you feel dumb over a tiny angle change. Honestly, if your method worked for a decade, it couldn't have been that wrong.
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