Just realized I was ruining my knife edges at work for years

Used to just toss my chef's knife in the dish pit with everything else, (you know, like a total rookie). About 6 months ago our sous chef at the diner in Dayton showed me how the blade was full of micro chips from banging against metal pans. Now I hand wash it immediately after my shift and store it on a magnetic strip instead of a drawer. It stays sharp for like 3 weeks instead of 3 days now. Has anyone else had a coworker call them out on a bad habit like that?

2 comments

2 Comments

john_murphy2d ago

I learned that lesson with my pruning shears in the garage. Used to just wipe them with a rag and toss them in a bucket with the trowels and stuff. Total hack move on my part. Then a landscaping buddy of mine pointed out the sap and grit was basically sandpapering the edges every time they bumped into something. Now I spray them with a little WD-40 after cleaning and hang them on a pegboard separate from everything else. Edges last forever now, like months instead of weeks. It's funny how one little habit change from a coworker can save you so much time and money.

wright.michael2d ago

Dayton cook here too. That sous chef saved your knife. Most guys never learn that lesson.