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Pro tip: I switched from a full steel chef's knife to a ceramic one for my prep work at the diner
After three months of dulling my steel knife on the line every week, I picked up a ceramic blade for $25 at a restaurant supply store and it stayed sharp through 200 prep shifts without a single hone, but then I dropped it on a tile floor and it shattered into seven pieces - has anyone else found ceramic too fragile for the real kitchen grind?
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perez.patricia29d agoMost Upvoted
Well now, was the $25 savings worth the mess it made when it broke?
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the_jason29d ago
Right? My cheap chair lasted six months before the armrest just... detached. Spent the next hour finding little foam bits all over the carpet. Guess I paid extra for the floor decorations.
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