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Old 01-04-2014, 01:49 PM   #11
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Originally Posted by CraigC View Post
Well the folks in the kitchen with missing digits picked up the wrong tools. Otherwise its an unspoken rule. Basically, keep yourself and your hands out of my station.
What happens when you go home and another chef has your station?
Really I am asking.
I know I would never leave my tools out when i was not present.


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My first husband one day told me about a new chef that came aboard in the kitchen on the ship where he worked. One of the older chefs showed him his knives. In the handle of each of his knives he had a gash or two and explained to the new chef that those represented the fingers of folks who tried to use his knives. It wasn't true, but it sure kept other cooks in the kitchen from even thinking about reaching for his knives.
I think I am seeing the procedure. Chef supplies his own knives. Tells other restaurant employees to keep their hands off.

That would have never worked in my profession. A lock was required.
We must remember a restaurant in many instances is open for lunch and dinner. Different employees.
Must be an unwritten or written rule in professional kitchens?

I think I can wrap my mind around how this would work in this setting. But I would also imagine quite a few missing fingers.
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Old 01-04-2014, 08:19 PM   #12
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Originally Posted by Roll_Bones View Post
What happens when you go home and another chef has your station?
Really I am asking.
I know I would never leave my tools out when i was not present.

I would have a knife roll and they would go with me when I leave. You would need to take them home for sharpening anyways.
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Old 01-04-2014, 08:43 PM   #13
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I'm not a professional chef, but from what I've seen on the tube, professional chefs provide their own "tools of the trade" when it comes to cutlery. In my occupation, I'm required to provide the basic tools needed.
Celebrity chefs provide their own knives because the manufacturer pays them to endorse those knives.
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Old 01-05-2014, 01:05 PM   #14
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I would have a knife roll and they would go with me when I leave. You would need to take them home for sharpening anyways.
I see. Makes perfect sense. Are there other items you would take home also?
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Old 01-05-2014, 01:13 PM   #15
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I see. Makes perfect sense. Are there other items you would take home also?

Not having worked as a chef I couldn't think of anything else... unless I had my own stock pot there...
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Old 01-05-2014, 01:18 PM   #16
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I used to take my own knives to work but after a while, it became extra work and worry. If your kitchen has a service that provides sharp knives weekly, you may find it less hassle to use them. They can get banged up pretty good when you use them 40 times a day. Knives get dropped on the hard tile floor in kitchens several times a day. The heat and strong detergent from the commercial dishwasher can really screw up the handles, also. Keeping them sharp is also an extra hassle.
If you do want, I would start with a shorter chef knife, like a 7 or 8 incher. The longer ones aren't as easy for fast chopping, dicing, etc. A smaller utility knife(5 or 6 inches) for slicing tomatoes, cucumbers, etc and other types of cutting will be another good one to have. That is a good start.
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Old 01-07-2014, 01:33 PM   #17
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I used to take my own knives to work but after a while, it became extra work and worry. If your kitchen has a service that provides sharp knives weekly, you may find it less hassle to use them. They can get banged up pretty good when you use them 40 times a day. Knives get dropped on the hard tile floor in kitchens several times a day. The heat and strong detergent from the commercial dishwasher can really screw up the handles, also. Keeping them sharp is also an extra hassle.
If you do want, I would start with a shorter chef knife, like a 7 or 8 incher. The longer ones aren't as easy for fast chopping, dicing, etc. A smaller utility knife(5 or 6 inches) for slicing tomatoes, cucumbers, etc and other types of cutting will be another good one to have. That is a good start.
You put your chefs knife in the dishwasher?
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Old 01-07-2014, 01:45 PM   #18
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You put your chefs knife in the dishwasher?
I rarely have, but I have seen many wooden handled knives get ruined because of it. Like I said, I don't bring my knives any more. The plastic handled ones go in the dishwashers all of the time. Happens in every restaurant I have ever worked in. For health and safety reasons they have to be washed and disinfected like every other thing in the kitchen. Washing them by hand is not an option in some places. Usually the dishwasher will probably not do it, or tell you to do it yourself. If I had an employee that spent too much time fussing over knives I would tell them to leave them at home. Use the plastic handled ones like every body else. Just put the dirty one in the dishwasher and get another one. Move it. You are here to produce. Not coddle your knives....
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Old 01-07-2014, 02:36 PM   #19
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Celebrity chefs provide their own knives because the manufacturer pays them to endorse those knives.
Don't think I used the word "celebrity" in my post. If I did, could you point it out to me? I don't think Pepin, Besh, Keller etc. are endorsing any knives on their shows, nor do I recall them even mentioning the brand of knife(s) they use.
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Old 01-07-2014, 02:45 PM   #20
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I rarely have, but I have seen many wooden handled knives get ruined because of it. Like I said, I don't bring my knives any more. The plastic handled ones go in the dishwashers all of the time. Happens in every restaurant I have ever worked in. For health and safety reasons they have to be washed and disinfected like every other thing in the kitchen. Washing them by hand is not an option in some places. Usually the dishwasher will probably not do it, or tell you to do it yourself. If I had an employee that spent too much time fussing over knives I would tell them to leave them at home. Use the plastic handled ones like every body else. Just put the dirty one in the dishwasher and get another one. Move it. You are here to produce. Not coddle your knives....
All my knives have plastic handles. I guess I have been wrong in thinking they should never go into the dishwasher?
I wash mine with hot soapy water, dry and return them to their block when I am finished with them.
All my knives are J.A. Henckels.
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