Count Omulis
Assistant Cook
In the restaurant I work, we have one specific manager who isn't as knowledgeable about the kitchen itself, but does what they can to keep all costs as low as possible. The manager in question bought an extremely cheap farberware knife to slice our seared tuna for salads. The knife is absolutely horrible, and cannot hold an edge. no matter what i do to sharpen it. Is there a good recommendation for an inexpensive knife to meet my managers qualifications, but a thin enough blade to slice the tuna cleanly and do a decent job of holding an edge?