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Just realized I wasted 3 hours on veg prep because of a dull peeler, and now I can't decide if speed or consistency matters more
Last Tuesday in my kitchen in Portland, I grabbed a peeler that felt fine but was actually dull, and it took me 3 hours to do what usually takes 45 minutes. The carrots looked okay but some spots were uneven, and the chef yelled at me for the waste. Now I'm stuck: do I spend 10 minutes sharpening every tool before service to save time later, or just push through and hope for the best? One side says sharp tools mean faster work and better cuts, the other says you can't always stop to fix stuff when tickets are flying. What do you all do when a tool goes bad mid shift?
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