samf95•2mo ago

Looked at my knife log and saw I sharpened 400 blades this year

I keep a notebook for every knife I sharpen at the restaurant. Just added it up and hit 400 total. That's for our whole line, plus some for the prep cooks. It's a lot of time on the stones. Makes you realize how much wear and tear a busy kitchen puts on tools. I'm starting to think we need a better system than me doing it all by hand every Sunday. Anyone have a solid weekly sharpening schedule that actually works for a crew?

3 comments

3 Comments

aaron1972mo ago

Man, that's a wild number. It's like that with everything, the quiet upkeep that keeps the whole place running. You only notice the system when you're the one doing all the work.

emery_hall2mo ago

Yeah, like aaron197 said, it's the hidden work that holds everything together.

james_ross1mo ago

Wait, is that really the point though? I mean, yeah, hidden work keeps stuff going, but it's weird how people only see it when it breaks. You notice the janitor when the trash piles up, not when the floor is clean. Same with code, or plumbing, or pretty much any job that stays out of sight. It's like the whole system is designed to ignore the people who actually make it work.