17
I finally switched from a steel to a ceramic knife for my prep station
I always thought ceramic was too fragile for a busy kitchen, but after my sous chef let me use his for a full shift, I prepped 15 pounds of veggies without sharpening once. The edge stayed perfect and my cuts were way more consistent. Has anyone else made the switch and noticed a big difference in their daily prep speed?
3 comments
Log in to join the discussion
Log In3 Comments
paige_robinson243d agoMost Upvoted
Is this why my old tools always feel clunky after trying something new?
10
abbyp613d ago
Ugh totally! It's like when I got a new driver with that sweet spot tech. My old one felt like swinging a brick after that. You get used to the better feedback and weight. Now I keep the new one for serious rounds and use the old for practice so it doesn't feel like a total waste.
1