new job, extra dull knives
so I recently joined this kitchen and the knives are so dull I can't cut through limes or slice tomatoes.
they have a stone (not a whole set like my previous place) and they don't use it, they mainly use sharpening rod, but it clearly isn't enough. head chef says it's because 1. he's got no time for it 2. it slowly takes the metal away and ruins the knives if you use the stone
my previous kitchen was way more busy, and yet we still found the time to sharpen all the knives properly. and yeah, sharpening should slowly take the metal away... that's how you sharpen it. the knife won't disappear.
He also doesn't let non-kitchen staff wash the knives. I thought it was because he was worried about their safety, I learned it's because he's scared they'll scratch the knives (???) lol
I am baffled. He's overall better than my previous head chef, but wtf. I really don't feel safe using those dull ass knives
EDIT: oh yeah they also open cans with the same knives because the can opener is half-broken