Loading…
4
Rant: got lectured on knife angles by a line cook, now I question everything
A 22 year old kid at my station last Tuesday told me my 15 degree edge was wrong, said he uses 17 on everything. I brushed him off at first, but he showed me his deboning work and it was cleaner than mine. Am I stuck in old habits or is there really a better angle for prep that I'm missing?
1 comments
Log in to join the discussion
Log In1 Comment
henryreed1mo ago
That "17 on everything" line is pure dogma, kid's got a one size fits all mindset. Angles only matter for what you're cutting, deboning wants steeper, veg prep wants shallower. Judge by the work, not the number, and steal what works.
6