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Switched my brunoise to a $12 Kiwi knife after years of using a $180 Japanese one, and I'm honestly mad about it
I finally timed myself doing carrots for service on Tuesday and the cheap Kiwi was a full 90 seconds faster across 6 quarts, mostly because the thin blade just glides through without wedging. Spent years thinking the fancy knife made me a better cook, turns out sharp and light beats pretty and heavy every time at 5pm prep. What's the cheapest tool on your station that outworks the expensive one?
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margaret30410d ago
Man, that stings in the best way. All those years babying the fancy blade and a twelve dollar Kiwi just quietly does the job better. Sharp and light really does win when you're staring down six quarts of carrots.
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