The Knives Episode a.k.a. Don't Touch My F#cking Knife
Pot Luck Food Talks: Kitchen Stories From Behind the PassShow Notes
🎙️ EP198 — Cooks sharpen it, name it, refuse to let anyone else touch it.
🎧 In This Episode: 🔪 The Three Knives Every Cook Needs 🗡️ Gyuto, Bunka or Nakiri? 🚫 Never Touch Another Cook’s Knife 🩹 The Worn Blade as a Badge of Honor 💔 Stolen Knives and Lifelong Tools 🍞 The Most Underrated Kitchen Knife 🐟 Deba vs European Fillet Knives ✋ Grip, Calluses and the Right Fit 💸 Sharp and Cheap Beats Expensive and Dull 🪨 Sharpen First, Buy Japanese Later 🇯🇵 Knife Brands That Last a Lifetime
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🍷 Enjoy
More from Pot Luck Food Talks: Kitchen Stories From Behind the Pass
🎙️ EP208 — Leaving the line isn't starting over: the years you spent cooking are your unfair advantage everywhere else.
🎙️ EP207 — The better you are at keeping a broken kitchen running, the less reason anyone has to fix it.
🎙️ EP206 — It shouldn't be two teams: the kitchen and the floor win or lose the same service together.
🎙️ EP205 — Better restaurants often pay less, and nobody teaches cooks about finances: why are so many of us struggling to make good money?
🎙️ EP204 — Low pay, long hours, starting at the bottom: are kitchens only built for cooks who start young, or is there an advantage to starting at 30, 40 or 50?