But I got conditions, and I make them plain and clear before I loan the book out.
1) book HAS to be back the next day, You can take it out again, but has to be back the next day
2) Take good care of it.
I have some nice books, and they get used. Fer instance Grewlings "chocolates and confections" has several sections stuck together--my fault,. CIA's "Pro Chef" the same, I work with the books and I work in a kitchen. Teubner's "Pasteten und Terrinen" has pate salt from 14 years ago still lodged in the spine, Fachschule Richemont.books have my notations and formulas scratched in the pages. Not apologizing, they're working books, and I use them.
So I don't mind loaning them out. Yes, I know half of the book will photo-copied, and I also know cooks don't earn much and books, good books, are usually over $80.
Same goes with trade magazines
I also have no qualms about loaning out knives. Whatever it takes to get the job done, just don't abuse the knife. That being said, I don't have any knives that are over $80 in the kitchen--at home yes, but not at work.