I just realised I probably posted in the wrong section, could someone remove my thread from the culinary school section, please?
I'm not exactly in a culinary school but I am training to be a professional chef whilst doing a level 2 apprenticeship in professional cookery. I currently work 5 days a week in a busy restaurant as a commis and do a day release each week to college to learn more.
Ive been doing my apprenticeship now for around 5 months and I recently invested in some half decent knives. I bought myself a Global Cooks and Prep knife. A Victorinox Pastry, tomato, chef and prep knife. Im after some advice on sharpening. Ive heard a few things mentioned especially about sharpening Global knives but the stones seem so expensive. Is it worth buying a global branded stone or will any whetstone do? Also what's best for sharpening Victorinox?
Finally, any tips from professional chefs for me whilst I study to become a chef? Books to buy? Essential recipes to know?
Many thanks, Danny.