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How do you work?

post #1 of 13
Thread Starter 
Well basicly just trying to see how you treat your cutting board and Knifes. I guess if you are reallyyyyy "GOOD " you will answer with ease! Glad to meet you all!
post #2 of 13
its very simple at my job and at school, evey one knows if they touch my knives they just bought them. i chewed one guy out when he tryed to take them to the dish area, i clean them, i sharpen them, i dont let other people barrow them or use them, cutting bords you should only be using wood or plastic, if u are using anything besides that you are damaging them
post #3 of 13
When I was still using the knifes from school I only let a few people use my knives but they are all engraved with my first inital and last name (the name is short).

I just treated my self to a new set of knives that Im realyl loving the fit, feel and grip of. There is only 1 person who I let them touch them and its only becuase he is my buddy and treats my stuff with respect.

My family isnt even allow to touch my knives.

I sharpen them, I clean them, I treat them with love.
post #4 of 13
When i was at school there was a girl who got her knife stolen the last block of school, and she said she had an ok knife at home, and she went home every weekend. Well she was too lazy to bring up her knife so i was doing somthing for the chef and she use my knives with out asking, i was pissed, i flipped. I dont mind when people use my knives if there show me somthing, which i dont mind, and thats the only time when other people use my knive.
post #5 of 13
Culinary school was a battle, I only took out what I needed, and I had a knife case that locked (the lock wasnt that good, but it prevented unauthorized entry while in the classroom).

People lost alot of knives throughout classes, the only one I lost was the tournee knife, which I didn't have much use for anyway.

The hotel I work for "rents" knives from a provider, they come in weekly and exchange all our dull knives for nicely sharpened ones.
post #6 of 13
Dont touch my girlfriend, motorcycle or knives! There is good reason for being protective of knives they are costly to replace and not used properly they get damaged. I have seen it to many times over the years. I hate picking up a dull knife. But my sharpening skills are lacking I take mine to a pro to be done. :smoking:
Kill a cow...Light a fire.....The Magic begins
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Kill a cow...Light a fire.....The Magic begins
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post #7 of 13
Cutting boards are invariably nylon, they get tossed in the d/w, and once a week get a bleach bath. When they get scarred I run them through a woodworker's thickness planer, and when they get too thin, I toss them out.

Knives get washed with hot soapy water and then sprayed with sanitzer, never run them through the d/w. I sharpen my own knives, got little kit where you clamp a jig on the knife and sharpen it with a sries of stones mounted on rods, works well, I'm happy with it.
...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #8 of 13
The knives I bring to work are fair game--we work as a team and I'm sure as he--, ur, heck, not going to be a prima donna about letting my co-workers use them. If I can trust somebody enough to tell me that they are handing me a hot pan or if the floor is wet I'm going to let them use my chef's knife. Mind you, they do always ask first.

--Al
post #9 of 13
As a general rule I don't bring my own tools to work and use the ones provided as I'm more than certain people will piss on them (not literally) as they do to my ex-chef's stuff. If I do bring my own tools I'm very picky about who can borrow them.
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #10 of 13
i used to do that but then i got a set and house knifes suck, using the sysco knifes is a pain in the @ss i did that for 3 years and i dont plan on going back.
post #11 of 13
The only person who uses my knives other than myself is the Chef and he always asks first..always have some house knives for someone to just use "for a minute". Husband works in a fish house and he takes my knives and sharpens them for me.
post #12 of 13
Treat my knives like they are my hands, keep good care of them, keep them sharp, keep them safe. My knives are my knives.

cutting boards, they arent as important to me as my knives, since they dont cost so much money to replace, but basicly keep them clean, sanitized and color coded for what ever is going to be placed on them.
"Some of us Cook. Some of us Grow. All of us Eat."
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"Some of us Cook. Some of us Grow. All of us Eat."
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post #13 of 13
Before i worked for myself i took my knives into work every day til i found them in the utensil drawer. Another time the KP was caught cutting toast on the stainless steel counter. No one had a clue why i reacted so bad til i told them how much they cost and how long i'd had them... 17 years. My husband sharpens them on a whet stone
Chopping boards are bog-standard, colour coded plastic and i hate them. Wish it was ok to use wood but eho says no
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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