Caught a sous chef slicing basil with a dull knife and lost it

He was bruising every leaf in sight for a $40 plate of pasta. Took me 5 minutes to sharpen his knife and suddenly the basil looked restaurant quality. Anyone else deal with cooks who refuse to maintain their edges?

3 comments

3 Comments

abbyf796d ago

Did you call him out in front of anyone or pull him aside after service?

brooke4486d ago

Honestly @abbyf79, she said she waited till they were alone, not right after service.

hannahj496d ago

Wait, are you sure it was only 5 minutes to get that knife sharp enough for basil? In my experience, a proper edge on a dull knife usually takes closer to 10 to 15 minutes with a stone to really get that razor finish. Just a heads up, but your mileage may vary depending on how beat up the blade was.