leo107•3d ago

Just realized I wasted $200 on a fancy knife set I barely touch

I bought this high-end knife set five years ago when I first started cooking professionally. Thought I needed all those specialty blades for prep work. Turns out I only use the chef's knife and a paring knife every single shift. The other six knives just sit in the block collecting dust. I could have saved $150 and just grabbed a solid 8-inch Wusthof and a cheap paring knife. Anyone else ever overbuy on gear early in their career?

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avery_fox933d ago

and adding to that, it's wild how the industry pushes this idea that you need a full block to be legit. like i remember my first chef giving me crap for only having two knives on the line, but the guys with the full sets were always the ones fumbling through service trying to find the right blade. once you really get into the flow of a busy kitchen you realize speed and comfort matter way more than having a tomato knife or a boning knife you barely touch. honestly i bet most of us would be better off if we ditched half the gear and just spent that extra cash on more practice time.