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Pro tip: Most cooks I've worked with wipe their knives with the edge facing them, and it's wrong
I've been in kitchens for 15 years and I still see people do this every single shift. They grab a towel, lay the blade flat, and wipe from spine to edge with the sharp side pointing back at their fingers. It drives me nuts. Flip the knife over. Wipe from spine to edge with the edge facing away from you. Takes two seconds to change the habit and you'll stop nicking your towels and your thumbs. I learned this from a sous at a spot in Providence back in 2011 after I sliced open a rag for the third time in one week. He didn't even yell, just handed me a new towel and showed me the flip. Anyone else had to unlearn this one or is it just me?
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blake_martinez15d ago
Man, is this really the thing we're getting worked up about? I've been wiping my knives edge-toward-me for years and my thumbs are fine. Yeah you might nick a towel here and there, but a towel costs like a dollar and it's not like you're slicing your hand open every shift. The real stuff that matters is keeping your blade sharp and dry so it doesn't rust, not which way you drag it across a rag. If someone's actually cutting themselves doing this they're probably just being careless, not wiping the "wrong" way. Feels like one of those rules that sounds smart but doesn't change much in practice.
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