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Just realized my knife skills were off because of a 10 inch board and not my technique
Last week my chef pulled me aside after service and asked why my dice was so uneven, and I figured it was just my hands being slow from a long shift. I grabbed a ruler in the walk-in and measured my cutting board, it was only 10 inches wide, so I was crowding my blade and never getting a full stroke. Anyone else had a tool or piece of gear that was quietly messing up their prep without them knowing?
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haydenbutler11d ago
Board height is the one that gets people too. If your board is too thick, your shoulder rides up an inch higher than it should and your whole cut changes without you feeling it. I worked at a spot that had these big heavy butcher blocks and my wrist would ache by the end of every shift. Switched to a thinner board and the pain just went away. Seems like we blame our hands for everything when it's really the setup working against us.
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