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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?
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perez.cole3d ago
You made the right call with the circulator. Can you get a sharpening service to hit those knives once a week?
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jamesblack2d 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.
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