Why You Should Sharpen Your Knives

Canada's Restaurant Guy, Jay Ashton

Today, I shared this story with one of my coachees, and it’s a lesson that every chef can relate to.

Once upon a time, there were two chefs, Peter and John, who were always competing over who could prep faster. One day, they decided to hold a challenge to see who could complete their prep the quickest and cleanest. The rules were simple, whoever finished prepping the most produce by the end of the day would win.

The next morning, they both grabbed their knives and got to work, cutting as fast as they could. After an hour, Peter suddenly stopped. John noticed the silence from Peter’s side and thought, “He’s slowing down already!” Feeling confident, John doubled his speed.

Fifteen minutes passed, and John heard Peter chopping again. The competition was back on. But after another hour, Peter stopped once more. Encouraged by the sound of his opponent pausing, John kept going relentlessly, pushing through his growing fatigue.

This pattern continued all day: every hour, Peter stopped for 15 minutes while John powered through nonstop. By the end of the day, John was sure he had won, certain that his nonstop pace gave him the edge.

To his surprise, Peter had prepped more produce, and it looked cleaner, too. "How did you beat me?" John asked, confused. "You stopped every hour!"

Peter smiled and said, "It’s simple. While you were pushing through, I was sharpening my knife during those breaks."

In our industry, it’s easy to fall into the trap of just working harder. We power through services and the many hours we put into our businesses and prep lists without taking the time to sharpen our skills, or in this case, our knives. But as chefs, it’s not just about pushing through the grind. It's about taking the time to reflect, refine, and learn.

Sharpening your knife isn't just a metaphor; it's a real part of our craft. If we don’t invest time in maintaining our tools, learning new techniques, and renewing our passion, we end up running on fumes. This goes for the business side of our industry.

How exactly do you sharpen your knife in the kitchen or your business?

It's more than just taking a break. Rest is important, but that’s like putting your knife down for a moment, the blade will still be dull when you return. Real sharpening means training, learning new skills, experimenting with new dishes, and improving your mental and physical stamina.

Dr. Stephen R. Covey talks about sharpening the saw, but for us, it’s about sharpening our knives and renewing ourselves in four key areas:

Physical: Stay healthy with a balanced lifestyle. Eat well, sleep well, and stay active, especially with the long hours we work.

Social/Emotional: Build strong connections in the kitchen and with your team. A supportive kitchen brigade makes the difference between a stressful service and a smooth one.

Mental: Learn something new every day. Whether it’s a new technique, flavour combinations, or reading about the latest trends, continuous learning is key in our fast-evolving industry.

Spiritual: Stay connected to why you started in the restaurant industry in the first place. Find inspiration in your ingredients, your business, or through mindfulness.

Remember, no matter how busy we are, every day gives us a new opportunity to sharpen our knives, our skills, and our mindset. Devote some time to working smarter, not just longer, and you'll see the difference in everything you create.