Am I the only one who chose a $300 immersion circulator over a new set of knives for the line?

I picked the circulator for consistent proteins during a busy summer in Austin, but now my crew is grumbling about the dull blades during prep, so what's your take on gear priority for a tight budget?

3 comments

3 Comments

perez.cole3mo ago

You made the right call with the circulator. Can you get a sharpening service to hit those knives once a week?

jamesblack3mo agoMost Upvoted

Consider setting up a weekly sharpening schedule with your supplier, perez.cole. A dull knife is a safety hazard and slows down prep way more than people realize. I saw a line cook try to force a blunt chef's knife through a butternut squash and it slipped, nearly taking off a finger. Keeping them razor sharp means cleaner cuts on everything from herbs to proteins, and your crew won't be fighting their tools.

olivia_barnes9716d ago

Make sure that service actually knows how to handle Japanese steel. Most of the standard sharpening trucks use abrasive wheels that can overheat and ruin the edge temper.