My name is Christian, and this is my first post on ChefTalk. I am a culinary student in San Francisco, just getting started.
I was wondering, is it common to find a cook in a professional kitchen with many different brands making up their knife set? For instance: I was issued a full set of Mercer's when I started school, but I'd like to buy a victorinox chefs knife to use instead of the Mercer.
Would changing up the brands mess up my muscle memory for cutting and gripping and whatnot? Sorry if this seems like a basic question.
Thanks for your help!