Rant: Chef told me my knife work was too slow and I brushed it off for months

I've been working at a busy Italian place in Chicago for about 2 years. Last spring, the head chef pulled me aside after a rough service and said I was taking too long on my prep, specifically dicing onions and mincing garlic. I thought he was just being picky because I was getting the job done. Finally timed myself one day and I was averaging 4 minutes per onion compared to his 90 seconds. I switched to a sharper knife and focused on a claw grip for stability. Has anyone else had to completely re-learn a basic skill like this because of feedback?

3 comments

3 Comments

ninam861mo ago

I mean, 4 minutes is pretty slow but the claw grip and a sharp knife really do make a huge difference once you get the hang of it. Idk if I'd call it a whole re-learning though, more like just tightening up what you already knew.

kevin_murray881mo ago

4 minutes slow? That's wild to me @ninam86. I can barely peel a potato in 4 minutes, let alone do any real knife work. If someone can get through a whole prep task that fast with a claw grip and a sharp blade, that sounds like a full system overhaul, not just a tweak.

the_viola1mo ago

Actually the 4 minute thing is kind of a whole re-learning situation if you really think about it. The claw grip changes your muscle memory completely because you're holding the knife different than you would naturally. Most people start out with a standard handle grip where your fingers wrap around, and switching to claw means your knuckles are acting like a guide for the blade. That's not just tightening up, that's teaching your hand a totally new way to move. And a sharp knife changes how much pressure you need to apply too, so you're basically starting over with your coordination. So yeah, it is more like re-learning than just polishing old habits.