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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?
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paige_robinson241mo agoMost Upvoted
Is this why my old tools always feel clunky after trying something new?
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abbyp611mo 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.
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emma_baker616d ago
I mean, I kinda see it the other way with knives though. Ceramic blades do chip if you drop them or hit a bone, but they stay sharp way longer than steel so you're sharpening less. Maybe it's just me but the trade off is worth it for the precision on veggies and fruit.
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