Read that most restaurant knives are dull by lunchtime and checked ours with a scale

Honestly, I was scrolling through a kitchen forum last week and saw someone claim that the average line cook's knife loses 80 percent of its sharpness by noon service. I thought it was just internet talk, so I brought in a digital edge tester I borrowed from a buddy at a steakhouse in Austin. We tested the blades on the line at 9 AM and then again at 1 PM during a brutal Saturday rush. Results were worse than I expected - almost every knife dropped way below usable sharpness after just four hours. Has anyone else actually measured their edge retention through a shift, or is this just how it goes?

2 comments

2 Comments

miles_grant359d ago

Why would you trust some digital toy over your own hands and eyes?

ivan2119d ago

Honestly, "your own hands and eyes" is a fair point, but it ignores how bad humans are at judging things like speed and distance, especially at highway speeds. Like, your eyes can lie to you on a rainy night, but a radar sensor doesn't get tricked by glare or fog. I've seen guys swear their blind spot was clear right before a bike materialized next to them, and those cameras catch stuff your neck just can't twist to see.