I used to smash garlic with the side of my chef knife until I broke a $200 blade last month

I was in the weeds on a Friday service at Bull St. in Savannah, went to crush a clove with the flat of my 8-inch Wusthof, and heard that sickening crack sound. Sent the tip right into the cutting board at a weird angle and snapped off about half an inch. My KM just stared at me. Now I use the bottom of a small saucepan for garlic and it works way better. Has anyone else wrecked good steel doing stuff like that?

2 comments

2 Comments

hall.charles19d agoMost Upvoted

Damn! A two hundred dollar blade? That hurts just reading it. I'd be sick to my stomach for a week.

lunashah18d ago

Wait, did you say your KM just stared at you? That's the worst part, like they're silently judging your whole life choices in that one moment. @hall.charles I felt the same way when my old chef broke a Le Creuset lid on the line just by tapping it too hard against the counter, and he just stood there holding the handle with the rest of the lid shattered around his feet. I remember someone from my stage at a place in Charleston told me they cracked a ceramic knife by trying to open a can of tomatoes with it, which is like the dumbest thing I ever heard but also kind of impressive. Jamie Oliver would probably have a heart attack if he saw half the stuff we do to our tools back there.