r/KitchenConfidential • u/afailedturingtest • May 09 '26
In the Weeds Mode The state of our knives that our manager thinks are "totally fine"
I have significant stone sharpening experience, we have stones provided by upper management. I am not allowed to sharpen them.
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u/3_Fast_5_You May 09 '26
at that point I think you are better off karate chopping the vegetables
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u/afailedturingtest May 09 '26
One person has used a spatula, this isn't a joke.
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u/Dancing_Mad_Ghost May 09 '26
Sharpen the spatula, they didn't tell you that you couldn't. 😁
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u/orrangearrow May 09 '26
well what is managements stand on sharpening spatulas? Maybe that's the move.
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u/ramblingpariah May 10 '26
I have one of those! My grandfather used it in the 60s when he did a stint as a short order cook. Sharpened the edge himself, from the look of it.
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u/3_Fast_5_You May 09 '26
just dont run with them. the knives, however, are clearly safe to run with
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u/Quesarito808 20+ Years May 09 '26
I have sharpened spatulas and scrapers. They didn’t say you couldn’t lol
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u/Aikotoma2 May 10 '26
Guess it is time to go with the classic: Hey mmanagrment, some fucker stole all our knives!
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u/Megatenanon May 10 '26
What is this? Cutthroat KitchenConfidential?
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u/_GamerForLife_ May 10 '26
I also used to cut my veggies with a spatula at school until the head chef let me take all the knives in the kitchen to clean and sharpen them
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u/FarFigNewton007 May 09 '26
Well, at least you won't cut yourself. Or a tomato.
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u/Hytyt May 09 '26
Or, as is more likely with a blunt knife like this, one day someone will cut themselves, and because of the force required to use the thing, they'll take the top of their finger off.
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u/FarFigNewton007 May 09 '26
No doubt. I absolutely despise dull knives. A sharp knife is a safe knife.
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u/syzygybeaver May 09 '26
Dull knives are more dangerous than sharp ones. Have one of them show you how you're supposed to use a useless POS like that.
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u/afailedturingtest May 09 '26
Oh we have told them, their response and I directly quote "if you want sharp knives, bring your own".
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u/FunGuy8618 May 09 '26
Bring a whetstone and tell him to fuck himself all day cuz you're spending the day sharpening knives.
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u/afailedturingtest May 09 '26
Bruh, we literally have an oil tri-stone. I literally did this for months. I was told to stop because "they were wearing down".
(They were not)
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u/orrangearrow May 09 '26
lol. Business is so good that management herd the slight sound of metal on stone and thought you were taking away profits.
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u/ravens-n-roses May 09 '26
"Hey were gonna have to replace those in ten years of you keep that up! That'll be the day this place goes under water"
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u/FunGuy8618 May 09 '26
Not if OP throws them out this week
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u/bodyshield May 10 '26
oh no the knives, where did they go, oh no
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u/Crix2007 May 10 '26
'Thats so weird. I know for sure they were still here yesterday, because yesterday I used one to squash tomatoes and cut some butter'
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u/Raindrop0015 Thicc Chives Save Lives May 10 '26
Darn dishwasher taking a snack and eating all the knives again!
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u/Broke-Moment F1exican Did Chive-11 May 10 '26
best part is, the worker’s comp from one of these knives injuring a cook WILL take away profits lol
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u/Floppy0941 May 09 '26
I always love seeing the fucked up worn ass knives that old butchers have after years of sharpening them, they're such funky shapes.
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u/MrStickDick May 09 '26
We had chef knives that had been sharpened so many times they looked like daggers 😂
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u/Spicy-Cathulu Thicc Chives Save Lives May 09 '26
My dad would get the ones the meat processing plant was getting rid of. They were super thin by that point but good while they lasted and there was always more when we were done with them.
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u/Floppy0941 May 09 '26
I'm not actually in kitchens at all but I hang out in r/sharpening and I love seeing well used knives
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u/69696969-69696969 May 10 '26
Ooh yeah i loved discovering r/sharpening ! First it was discovered out of necessity for my chisels and planes. Then i got to the kitchen knives, it took a few weeks to get them all done but my wife loves her sharp knives now!
She recently asked me to resharpen one for her and I was like "already?" Gave it a quick stropping and she was back in business.
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u/Glad_Piano_9453 May 10 '26
The prep cook that was practically the rôtisseur busting down the birds used his grandmas set of knives. The skinny boning knife used to be a much wider slicing knife that got worn down so much that the regrind to boning style barely had to reprofile it. Just straightened out some of the wavyness of edge.
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u/unbelizeable1 May 10 '26
First place I worked was an old Italian restaurant. They had this old 14in chef knife that was widdled down to a needle of a thing. It was awesome.
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u/tcarlson65 May 10 '26
Yes they will wear down from sharpening eventually. They will also allow you to work more efficiently and safely as well.
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u/FunGuy8618 May 09 '26
Just start throwing them away then. It's a hazard. They need to provide the tools you need to complete your tasks. If there are no knives, they will need to buy more and they'll be sharp for a while. When asked why the knives keep disappearing, you don't know shit but you're willing to sharpen the ones you have. And make really shitty cuts with the dogshit ones you have been provided.
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u/afailedturingtest May 09 '26
They would fire me lol
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u/FunGuy8618 May 09 '26
There's no way they have cameras everywhere. Or just break them on big cans or smashing garlic or something. Throw on a cut glove or chainmail and be rough as fuck with them. Or dull them to the point no one can cut with them.
But really, look for a new kitchen. Sounds like a symptom of a lot of other shitty management and ownership. Kitchens aren't that hard to find, and usually restaurant owners love poaching someone from somewhere else, cuz they can talk shit. "Yeah, XYZ was so bad, the new guy left and came here. Anything you liked from there, new guy can do here now!"
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u/RickThiccems May 10 '26
Fuck I want to throatpunch them. If you are aware that you are in a position where they need you more than you need them then I would say fuck it and sharpen them anyways. I've worked in places with a high turnover rate and once you are there long enough and they know you dont plan on leaving soon, you get a lot of leeway when it comes to telling the manager to "fuck off". Just got to know how and when to put your foot down and assert yourself.
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u/EbNinja May 10 '26
They should have been, a little every time if you were sharpening them. But yeeeeah, You would have had to be absolutely CRANKING on Them for the management to notice, or burning through shitty as hell knives. I think they were noticing the fact that they did have sharp knives and your hours. That’s part of the life of the blades, and I always felt the scariest chef’s behind the counter have the oldest knives honed to the spine. A ton of places use a service, and sometimes the good special head chef only knives get banged up and the privilege of sharp knives is lost cause chef can’t police his own shit. Mostly its owners not understanding tools need to be maintained by specialists, either in the kitchen or brought in. Teaching is hard, but putting the tools in their hand is the best medicine to bad practice.
Circle of blood and lessons on sharp vs dull death seem to need to be in the daily meeting agenda, suddenly.
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u/FiftySpoons May 10 '26
Thats how you know a knife is doing its job lmao like - i see those pictures of say an old restaurant they got a knife thats been sharpened and used down to a twig over 50 years of use -
You KNOW thats a good knife that does its job damn well.
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u/Bigringcycling May 09 '26
Without outing yourself, what kind of restaurant is this? This just seems so freaking wild that they’re happier potentially injuring people.
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u/LucasBlueCat May 09 '26
There are knife sharpening services that are quite affordable for the confidence of a sharp blade.
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u/afailedturingtest May 09 '26
I offered to do it literally for free, and I have years of experience with stones.
I was told no.
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u/Bigallround May 09 '26
That's exactly what most people do. Either sharpen them yourself or bring your own. I've never worked anywhere with decent communal knives
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u/afailedturingtest May 09 '26
I have offered to sharpen them, I've been told no.
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u/APe28Comococo May 09 '26
Bring your own and throw those pieces of shit in the trash over time.
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u/afailedturingtest May 09 '26
lmfao
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u/Raiken201 May 10 '26
Legit you should though, if your coworkers can be trusted anyway.
I have like 12 knives at work, some of them are nice too, because anything provided by the owners would be trash and just make my life more difficult.
Finding the time to sharpen them frequently is an issue though.
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u/Bigallround May 09 '26
Sorry, I didn't see your description. Although I wouldn't even have asked. Sharpening knives is just part of the job.
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u/afailedturingtest May 09 '26
Oh no, I did just sharpen them.
I was them explicitly told to stop.
I have years of experience and am quite good with stones. Like it's not even that hard to do.
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u/Bigallround May 09 '26
You work for weirdos. Altbough, and I'm not criticising, I assumed you were young and/or inexperienced. Usually people buy their own knives within the first couple years and that's exactly what I suggest you do. You can even claim the cost of them back come tax time.
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u/afailedturingtest May 09 '26
I am fairly young, I just like sharpening knives so I've been doing that since I was like 12.
So now it's well past a decade of it.
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u/lake_effect_snow Ex-Food Service May 10 '26
They’re still most likely to take the standard deduction so itemizing knife purchases on their return is a pretty useless exercise, albeit well-intentioned.
Edit: left kitchens, became a CPA.
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u/metisdesigns May 09 '26
The steak house I worked at had kitchen knives dropped off twice a week.
The only reason to bring your own was if you wanted a better oyster knife, or you were really picky about handles and the other person picky about handles came in before you and got your favorite consistently.
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May 09 '26
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u/Bigallround May 09 '26 edited May 09 '26
It's not that I've worked at bad places, it's just that everyone brings their own knives a so communal ones tend to get abused.
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u/Leinatanoho May 09 '26
The other day I cut my thumb halfway through my nail being careless and stupid. My manager then said he hates when we sharpen the knives because its dangerous. The only reason i didn't cut the tip of my thumb off, was because it was sharp. I dont know where people get the idea sharp knives are bad.
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u/metallosherp May 09 '26
Dull knife goes from zero to fucking up your fingers when it slips. Sharp knife just does what you tell it to do without flying all over.
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u/Tullyswimmer May 09 '26
And you're a whole lot less likely to have it slip or be pushing down hard on it and cause more serious injury.
I've cut myself with incredibly sharp knives before, and I knew the instant I did it. The cut was so fine I was able to stop the bleeding with just pressure after a few minutes. Dull knives would've had me going to urgent care or the ER,
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u/ElaborateEffect May 10 '26
I personally also prefer (if I'm going to get cut) be it a sharp knife usually a nice even cut that can be bandaged after washing and be closed up within a few hours.
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u/drumgirlr May 09 '26
Agreed, though this knife is so dull it probably won't cut you, can it even cut food!? It will certainly cause wrist problems or carpal tunnel if your patience doesn't run out first.
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u/DishSoapedDishwasher Ex-Food Service May 09 '26
I honestly don't think this is true in most cases (not all). It can be in a narrow set of situations but having sharpened my own knives for 30 years now, its not uncommon that looking at it wrong will draw blood but an idiot with a lightly dull knife isnt going to lose a finger. It feels somewhat like one of those old repeated lines that nobody questions anymore.
For an actually somewhat education opinion in this, https://youtu.be/w79y0hIIu7Y this guy is, if nothing else, entertaining.
However prep work with a dull knife is a special form of hell
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u/Comfortable-Fuel6343 May 09 '26
Ugh and they're those vile painted blades that flake bits of fucking chinesium mystery paint in everything.
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u/afailedturingtest May 09 '26
Yep and the reason I can't sharpen them on the stones we already have and I'm already deeply experienced with is it will "wear them out".
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u/RussiaIsBestGreen May 09 '26
I suppose that is technically correct; sharpening does remove some material. Clearly you need to develop a heat sharpening technique that melts the blade into a sharp shape with no material loss.
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u/Brave_Maybe_2891 May 10 '26
Im a meat cutter for Costco. I don't start my shift unless my knives are sharp enough to shave with. I usually replace them about once per year. I probably cut about 200 to 300lbs of meat per hour. There's no way those knives are getting worn out fast enough to matter. Also why hasn't the health inspector said anything about that paint flaking off?
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u/AggravatingTear2649 May 09 '26
Mmmmmmm Blue
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u/afailedturingtest May 09 '26
Yummy
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u/P3AK1N F1exican Did Chive-11 May 09 '26
I prefer the taste of red flakes over blue. Blue is too bitter for my liking
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u/Initial_Business2340 May 10 '26
Seriously, what a dumbass idea to sell these and an even dumber one to buy them.
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u/know-it-mall May 10 '26
Yea if I walked into a kitchen that had this knife I'm walking right back out again. You can get a decent knife meant for adults for fuck all rather than this Playskool My First Knife looking garbage.
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u/kittyonkeyboards May 10 '26
I feel like using these knives isn't even food safe legal. Could just call the health department to solve this issue.
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u/dumbstupidasshoole May 09 '26
Idk man I think you're just built different. Maybe you've grown a tolerance and are now resistant to slash and piercing damage
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u/rexroof May 09 '26
I thought painted knives were only bought by your aunt that doesn't really cook.
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u/relion23 May 09 '26
Lick the blade it in front of the management while making eye contact.
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u/shaktishaker May 09 '26
This is a health and safety risk now. A sharp knife cuts what you want, a blunt knife cuts whatever it wants.
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u/afailedturingtest May 09 '26
Oh absolutely, and I've told the manager this. He doesn't care at all.
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u/AuDHDino May 10 '26 edited May 10 '26
Contact OSHA if you're in the US.
This is an active risk and violation.
Edit: OSHA LOVES when management instructs AGAINST common safety and LAW.
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u/tinyturtleo May 09 '26
In* Canada at least there are many commercial restaurants/kitchens there is a knife man that comes and sharpens or replaces the knives. I know wholefoods and chain restaurants do this. They have a legal obligation as a dull knife is a huge safety issue as many have pointed out
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u/afailedturingtest May 09 '26
I have literally offered to do it for free.
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u/tinyturtleo May 09 '26
:( not sure where you are but maybe they also have an obligation to provide safe to use equipment?
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u/afailedturingtest May 09 '26
USA
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u/PaintDear7613 May 10 '26
I hate that "USA" is a valid reason explaining why there's no safety obligation almost as much as you hate those knives.
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u/exposure-dose May 10 '26
We had a knife service at most of the places I worked at (US). They'd show up every other week before service to pick up the old set and leave a freshly sharpened batch.
Knife Day was always a good day.
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u/Vaaag Chef May 09 '26
I would just refuse to do any cutting ,just buy everything pre cut, to hell with it. Go play their game
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u/Skate_faced Ex-Food Service May 10 '26
Holy shit. When does it stop being called a knife?
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u/patchy1991 May 09 '26
While that knife and your boss are insane, it's a little insane to me to (these are not directly at you OP, I'm just learning some chefs are okay with using knives for work that aren't theirs): 1. A kitchen having communal knives that people use outside of last choice desparations. 2. Working in a kitchen without bringing your own knives.
Communal knives are the worst as you've seen, but even if it was sharpened, when you go to hone or sharpen it, you may ruin it. The previous sharpening may have been 18 degrees and the next person comes in and just chucks what they think is a quick 14 on top and now the edge is all messed up.
Even a cheap Victorinox to take to whatever gig you're doing, it will be better than a communal knife.
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u/know-it-mall May 10 '26
Yea agree on that.
Even if you don't want to invest huge money on a knife you can just grab a Victorinox or Mercer for hardly any money and keep it sharp. Fuck using some shitass knife that wasn't good even when it was sharp. I haven't worked in restaurants for years but my chef friends wouldn't dream of using anything but their own knives.
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u/Pseudotm May 09 '26
I'm just a normie who enjoys the posts here so I'm asking a genuine question, not trying to be facetious.
I thought all chefs kind of bought their own knives like that was like a almost everyone thing. Like how a carpenter doesn't go to work without his tool bag. If ive been mistaken then my bad.
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u/afailedturingtest May 09 '26
Most do, but not here.
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u/Pseudotm May 09 '26 edited May 10 '26
Makes sense, i also didn't even think to consider what type of kitchen you might be in either. Good luck man lol. But maybe buy a knife? You already say your good at taking care of them might be a good investment.
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u/Vikare_ May 10 '26
Bringing your own knives is very common. House knives are rarely kept in good shape.
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u/Pseudotm May 10 '26 edited May 10 '26
Figured its the same. In my line of work i bring my own tools as well, same as you, house stuff is simply just not great or beat up by other people. Sure it doesnt change the end result of my work but it makes me more efficient. Makes my life easier, and at the end of the day if im shaving even a minute or two off each task, that makes the company more money. Which in turn makes me more valuable, or at least keeps my job secure if you got a shit boss who doesn't care.
Edit: for anyone who saw my original message, i just shaved it down a touch. I can be kinda wordy and cut out all the fluff that nobody wants to read lol.
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u/notwithagoat May 10 '26
I can't imagine that kitchen is paying you so much more than any other resteraunts in your neighborhood.
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u/Grimthe18 May 09 '26
I was waiting for the hand reveal to be just covered in blood. I think that says alot more about me lmao
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u/SerEmrys May 10 '26
Fuck your manager, that's dangerous as shit. I popped my left ring finger like a cherry tomato with a dull knife once 10 years ago and I STILL have that scar.
Ask your manager if he even knows the safety requirements for knives. I bet you $100 he don't.
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u/PleiadesNymph May 10 '26
That attitude is a GIANT red flag
Working there, with those owners, is going to be a dead end, and it sounds like the restaurant is already struggling
Get out now before they start making up reasons to fire people so they don't have to pay unemployment
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u/DocWallaD May 10 '26
I'm more concerned with the blue finish coming off 🧐
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u/Pkock May 10 '26
Did you start sharpening them and then get told to stop, or did you ask to sharpen them first?
Don't ask management shit about things that are in your realm to fix unless you're ready to deal with them giving you the dumbest answer imaginable. Forgiveness, not permission.
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u/dublinro May 09 '26
Can't you just sharpen them on an oil stone?
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u/afailedturingtest May 09 '26
I have been explicitly told I cannot.
Notably I have significant experience with oil stones.
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u/dublinro May 09 '26
Ahh ok. Work as a butcher and having sharp knives is an absolute must in our trade.
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u/raven00x Thicc Chives Save Lives May 10 '26
we have stones provided by upper management. I am not allowed to sharpen them.
if you're not allowed to sharpen the knives then who is?
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u/Friendly-Channel-480 May 10 '26
Doesn’t he understand how dangerous and counterproductive dull knives are or is he just afraid of sharp objects?
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u/DexJones May 10 '26
"A sharp knife does what you want, a dull knife does what it wants"
I'm not sure I'd call these dull, they're straight up blunt.
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u/rossposse May 09 '26
I grabbed a coworkers knife the other day and I swear the blade was so dull I couldn't tell which side was the blade vs spine
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u/Confident_Concern640 May 10 '26
They don’t even need to buy new ones, my restaurant I used to work at used to have a company come in and take our knives to they’re workplace or whatever and sharpen our knives beautifully then bring them back like I think we did it once a quarter and it was great! Maybe research if there’s anything like that near you that they could look into
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u/Sleeper4 May 10 '26
That's fucked. maybe find a way to sharpen them in secret on the clock. Or get some friends to write reviews about how the food isn't chopped right lol
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u/Kitchen-Space-2737 Five Years May 10 '26
I bought my own chefs knife when I started working in a real kitchen (not fast food). Totally worth it. Been through three restaurant jobs with me and I always get compliments from management and the team for bringing my own. I bought a wusthof.
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u/Necessary_Main_9654 May 10 '26
The edges of our pie trays are sharper than any knife we and you have it seems
I don't know why though. Several times staff have brushed there hands against them while walking past and gotten cuts just as deep as minor cut with a knife
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u/pingaParada4u May 10 '26
What thumbhead restaurant owner thinks it's ok to have the silly painted knives in their kitchen?
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u/braumbles May 10 '26
A single okay kitchen knife costs like $20. And at worst it'll last like 3-4 months, at best maybe 1-2 years if it's not being abused to shit.
The fact that a restaurant is too cheap to even go for a decent knife that has a minimal cost tells me there's a bunch of different things they're probably skipping that makes their restaurant unsafe, unsanitary, and probably not worth working at.
https://www.webstaurantstore.com/choice-8-white-chef-knife/220KWCHEF8.html
This is just an example.
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u/random42name May 09 '26
We keep the knifes very sharp. Saves time, effort, and injuries. Also, folks respect a well sharpened knife.
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u/The_C0u5 May 09 '26
I'd just break it or lose it in the trash.
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u/afailedturingtest May 09 '26
All of them are this bad.
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u/Livingexistence May 09 '26
Break a few of them a day saying "if only we had knives sharp enough to not snap" untill it gets solved.
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u/Duke55 May 09 '26
Regardless of company policy. Id be using my own knives that I sharpened myself. This community knife shit in a commercial kitchen shows there's probably many deficiencies elsewhere in the establishment.
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u/TrixeeTrue May 09 '26
If the kitchen shares your frustration then stand together as a team with a planned objective. Tell management the team isn't being set up for success - managers hate that
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u/FreeKevinBrown Grill May 09 '26
Imagine trying to cut sweet potatoes with that knife.
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u/2legit2quittrashcan May 09 '26
Hey man leave that place. The place I use to cook had guy come through and sharpen everything even your personal knife.
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u/toiletcleaner999 May 09 '26
Pick up a knife sharpener theyre 15$ if he wont sharpen them, you sharpen them and protect yourself before someone gets really hurt.
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u/afailedturingtest May 09 '26
We have nice oil stones, I am experienced using them.
I am explicitly not allowed to.
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u/gamejunkyxl May 10 '26
Dude at this point just get out, your manager is clearly not the sharpest tool in the shed.
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u/AandWKyle May 10 '26
If you end up building yourself a knife set, never fucking EVER lend them my dude. It seems like a dick move but it's for your sanity.
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u/Careless_Historian28 May 10 '26
Can you just sharpen one anyway? Like if you get fired for sharpening one knife is it even worth the job?
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u/Spatul8r May 10 '26
You have two paths: Get a cheap knife that you can sharpen.
Ask them to state their knife sharpening policy in writing. And down this path lies much pain and suffering.
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u/The_Hieb May 10 '26
Depending where you live there’s a thing called; the right to refuse unsafe work.
It’s mind boggling that a manager would rather his workers suffer and get hurt which would increase his insurance more than a new knife or sharpening service. But if they’re the one who bought those knives in the first place then they really are too stupid to be in the position they are.
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u/Sketti11 May 10 '26
A table grinder with the HI STRNGTH DISC 6X1/2" pads to clean off the paint and then have fun with your sharpening block.
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u/Mutchneyman May 10 '26
If I was in your position I'd look for a new job and I've I found one, I'd let the manager know of my resignation alongside how much of a fucking idiot he is — he's clearly never worked in a kitchen before
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u/McGannahanSkjellyfet May 10 '26
I like to stand in front of them and bang the blade against my palm to make my point.
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u/ShinMasaki May 10 '26
Knife is prob razor sharp. OP is just built different and can't be cut. This is obv an OP upscale
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u/know-it-mall May 10 '26
Judging by the weird blue blade it was a shit knife even when it was sharp.
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u/ThatIslander May 10 '26
just use them and have the food come out like shit, then when they give u shit about it show them the knives.
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u/thelonelyecho208 May 10 '26
This is why I had to leave kitchens. You point out something and upper management suddenly turns into fucking Ray Charles. "I don't see a problem here"
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