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When The Kitchen Isn't Built for You

2 monthes ago   |   By Eater

How left-handed chefs navigate restaurants built for a right-handed world Chef Todd Duplechan knew he wanted to become a sushi chef, he just didn't anticipate how expensive the equipment would be. “I had to buy a $500 knife that I didn't get for like four or five months,” he says. As it happens, Japanese knives are typically single-bevel, meaning the cutting edge is sharpened at an angle on just one side. “It had to be directly ordered from Japan because they didn't have any left-handed knives in the United States.” The challenges didn't stop there. As a lefty in an industry of mostly...
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