Knife skills

[KateW]

At work (Ruby Tuesday, it's a drag, but that's another story) sometimes I do veggie prep which involves slicing mushrooms and other veggies with the slicer...but you have to do the bell peppers and onions by hand, which i am grateful for. A lot of things come pre-sliced though like cans of beets and such. Saves time but we're also losing an art, I think.

[CampChef]

I feel as if my skills are as good as most. I spent 5 years cutting chickens for my wholesale fresh chicken route, so I can beat anybody I've met in chicken cuts and boning. I work more in an office now than I ever have, so I have to intentionally get into the kitchen and use my knives. I bring my knives from home in the knife roll, no one else touches them, and I take them back home wiht me in the roll. I encourage all my cooks to do the same. Get your own knives and take care of them yourself. We do have "house knives", but they are usually the cast offs from cooks when they upgrade. You have to have good knives and know how th use them.