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The sous chef's note about my knife angle changed my prep speed
Been doing line work for 8 years, mostly in Austin, and I always thought my cuts were fine. Last Tuesday the sous chef just watched me break down a case of onions and said, 'your wrist is too flat, you're fighting the blade.' Took his tip to tilt the handle up about 15 degrees and honestly my prep time dropped by a solid 20% that same shift. Has anyone else gotten a tiny tweak from a coworker that made way more difference than any class or video?
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shanes661mo ago
That tiny fix is worth more than any knife class.
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taylor_wells1mo ago
worth more than any knife class" is facts, I read some study once that said most chefs get better from peer feedback way faster than from formal training. It makes sense, someone who's standing right there watching your hands can see the tiny dumb stuff you never notice. I remember a buddy telling me to stop gripping the handle so tight, just loosen up a bit, and my hand stopped cramping by the end of the week. It's wild how those small tweaks are the ones that actually stick.
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