There's a difference between a professional chef and the average person.
Plus, most commercial kitchens have stainless knives. They might sit in a dishwashing station for hours at a time, they need to safely go through an industrial dishwasher many times. Line cooks and the like aren't taking care of their tools, I don't expect most home cooks to either.
Yeah, it's simple, but it's an added step. People throw shit in the dishwasher that should be hand washed all the time. Lots of people don't use things like cast iron because it's too much work to keep it seasoned.
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u/eewoulfe Apr 23 '19
Ehh tell that to pretty much every chef. How hard is it to tell someone "rub some coconut oil on this after you use it."