After three years of working in fast-food joints but more often sitting on my butt, I just talked (and cooked) my way into a position at a beautiful, young, energetic set of kitchens. Probationary training period for two weeks, paid, then who knows. I've virtually no practical experience at a place like this (never been on the line except during slow lunches when line-cooks would take half-hour smoke breaks and let me drop/finish pasta for them), no formal culinary education, just a dream and ambition. I'm way in over my head, but looking forward to the baptism under fire. Looking to drop some dough on some knives. My 8 inch global chef's knife is looking pretty tired after three years of lazy home use, so I'm going to leave that at home. For my kit, I'm thinking something like this: Chinese-style chef's knife, 4inch paring knife, 7inch filleting knife, scissors, honing steel.
I really want to go nuts with it, just destroy those credit cards. On the one hand, there are some cons. It'll make me look like a spoiled brat if I walk in with half a grand worth of steel. On the other hand, I mean life is short, why not get shuns?
I was also looking at some fancy japanese waterstones on ebay, but that seems like a enormous investment into something that would take me enormous amounts of time and money to do right.
Edited by tabla kid - 9/10/11 at 8:26pm