The way home cooks treat their chef's knives is bugging me

I keep seeing people in videos scraping their knife blades across cutting boards to move chopped stuff, like it's a spatula. That's how you dull the edge fast, and then they complain their $50 knife doesn't stay sharp. Why not just use the spine or a bench scraper instead?

2 comments

2 Comments

the_robin25d agoMost Upvoted

Bro right thinks his knife is a bench scraper. 💀

troykim25d ago

My buddy Mike tried to scrape dough off his counter with a brand new Wusthof last month. He chipped the tip so bad it looked like a serrated bread knife. @the_robin is not wrong, that dude in the video is asking for a disaster. Mike had to drop $40 just to get it resharpened. Now he keeps a separate bench scraper in his drawer like a normal person lol.