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Old chef in Denver told me to quit wiping my knives on the towel hanging off my apron
He said the apron towel picks up flour and raw meat juice all shift and you are just smearing it back onto the blade every time, so after 12 years I finally switched to a dry rag on my station and my fish guy noticed the difference in my cuts within a week, but now I want to know if anyone else keeps a separate towel just for blades or if I am overthinking it?
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the_mia19d ago
That bit about the apron towel picking up flour and raw meat juice all shift is real talk, and your old chef was right. I ran into the same thing maybe 8 years back when I was doing a lot of sushi prep, and my rolls kept tearing because my blade had a film of crud on it I could not even see. What fixed it for me was keeping one small dry side towel folded on my board, just for the blade, nothing else touches it. Sounds a little uptight but it made a real difference, cuts got cleaner and I was not dragging fish smell into my fruit. Just make sure you swap it out when it gets damp, because a wet towel is worse than the apron one. Your mileage may vary depending on what you are cutting, but if your fish guy noticed in a week then you already know it works.
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