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I was sharpening my knives wrong for years until a cook in New Orleans showed me the trick.
I always thought a sharp knife just needed a few quick passes on a steel before service. Last month, I was helping out at a pop-up in the French Quarter, and the head cook watched me do my usual thing. He said, 'Hold on, let me show you something.' He took my chef's knife and spent a full minute on the steel, using much lighter pressure and a slower, more careful angle. The difference was instant. My knife went from feeling okay to gliding through a tomato skin like it was air. I realized I'd been rushing it and using too much force, which was actually dulling the edge faster. That one minute of proper care changed my whole prep game. Has anyone else had a basic skill they were doing wrong for a long time?
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the_ivan5mo ago
Watch me ruin a whole bag of onions before I learned to keep the root end on. I would hack away, crying my eyes out, making a mess of uneven slices. Saw a line cook do it in two seconds flat with no tears, just perfect half moons. Felt like I'd been shown actual magic after years of suffering.
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noahpark5mo ago
Keeping the root on helps, @the_ivan, but a sharp knife is the real secret to no tears. A dull blade smashes the onion and releases more of the stuff that makes you cry. That line cook's speed came from a razor edge, not just good form.
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barnes.shane4mo ago
My grandpa taught me the sharp knife trick fifty years ago.
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