Stumbled on a stat about knife sales that stopped me mid-slice

I was digging through some industry data last night while waiting for my kids to go to sleep. Found this report from a culinary institute that said 73% of line cooks buy a new chef's knife within their first year of work, but only 12% actually sharpen it more than once a month. I had to read that twice because I'm definitely guilty of that myself. It got me thinking about how we talk about gear versus how we actually use it in a busy kitchen. Made me wonder how many folks here actually keep a regular sharpening schedule on their daily driver.

3 comments

3 Comments

johnson.faith1mo ago

Wait, do you just give up after the first three months?

webb.ben1mo ago

Honestly, I used to feel the same way. But after trying it myself, the first three months are brutal because you're unlearning all your bad habits. It takes that long just to figure out what's actually working and what's just noise. Seeing how much clearer things got after pushing through changed my whole outlook on the timeline lol.

juliashah24d ago

@johnson.faith nah, sounds like they just push through the hard part and it gets better after that.