PSA: I just saw a line cook use a dull knife and it made me think about our sharpening routine

For the last six months, we were sharpening our main kitchen knives once a week, which felt fine. Last month, I switched to a quick daily honing and a full sharpening every other day. The difference in prep time and safety is huge. We're now getting through 30 pounds of veg in half the time, and I haven't seen a single slip or cut since the change. The old way just lets the edge go too far. Has anyone else found a sweet spot for how often you sharpen during a busy service?

4 comments

4 Comments

bettym1127d ago

Our place uses a three stage system. The main prep knife gets a ceramic rod touch up after every onion case, the line knives get a steel pass before each service, and everything goes on the stones every Wednesday. It sounds like a lot, but our knife repair costs dropped by sixty percent last quarter. A sharp knife is a predictable tool, and that consistency lets my crew work faster with less focus on fighting the blade.

blair_ward3926d agoOG Member

Man, I used to be that line cook. Got so used to the dull pull through a tomato skin it felt normal. Switched to a quick steel pass before my station setup every day, and suddenly I'm not sweating through a case of peppers. The onion dice actually look uniform for once. It's embarrassing how long I fought a blunt knife thinking I was just bad at my job.

jamie_webb6726d ago

Yeah, I was that guy for way too long. I'd be sawing at a carrot like it owed me money, blaming my weak wrists. Started doing a ten-second hone while the grill heats up and it's a whole different world. My prep looks less like a crime scene now.

shane_clark12d ago

I mean, that three stage system sounds solid, but @jamie_webb67 is right, a quick daily hone is the real game changer.