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Vent: I used to think a sharp knife was enough, but my wrist says otherwise
For years, I was all about the blade. I'd spend a fortune on Japanese steel and keep it razor sharp, thinking that was the whole game. My prep setup was a basic cutting board on a stainless steel table, and after a 12 hour day, my right wrist would be throbbing. The change came about 8 months ago after a really busy weekend at the restaurant. My sous chef, who used to work in a bakery, pointed out my whole stance and surface height. He said, 'You're fighting gravity with every chop.' I switched to a thicker, end-grain maple board and raised my station by putting it on a couple of sheet pans. The difference is night and day. The board soaks up the impact, and the height lets my arms work without that sharp bend. Now I'm wondering if we focus too much on the knife and not enough on everything else. How many of you have made a change to your station setup that saved your body?
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john5061d ago
Fighting gravity" is so true. My back agrees.
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shane_wilson1d ago
Man, that's it exactly. We fixate on the tool, not the whole job. It's like buying a super expensive pen but writing on a wobbly desk. Or getting the best running shoes but always jogging on slanted concrete. You can have the sharpest knife in the world, but if your setup fights you, you lose. The real upgrade is almost always the boring thing you never think about.
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I was the same way, totally focused on the knife. A buddy finally made me try a proper anti-fatigue mat, and it was a game changer for my knees and back. It seems so obvious now, but you get stuck in your ways. The whole work area setup matters way more than I ever gave it credit for.
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