I work for a Country Club in the midwest US, where I have been for about 1.5 years. I started as a dishwasher, and only started to do banquet prep at the beginning of the year. Promoted to being a line cook in early may. Survived the busy summer season by the skin of my teeth. My intent with this post is just to describe the equipment that i am currently using, the few bits that have been discarded, and perhaps part of what my job duties are. I do have questions, but won't be asking them here, this post just gives me something to point to, to perhaps better inform anyone wishing to give me advice as to where i am at. I occupy the "garde manger" position on our line.
My "knife roll" is a Wustoff backpack. I bought it off of an old timer in the kitchen who had received it as a retirement present and never used it.
In it, I carry (currently) daily:
Victorinox 8" Chef's Knife, fribrox handle (nearing the end of its life, and this is the 2nd)
Victorinox 10.5" Bread Knife, fribrox handle (couple months old, not as sharp was it was, but still better then anything in-house)
Victorinox 3.5" Paring Knife, fribrox handle
Shun Hollow Ground Classic 7" Santoku
WinCo 10"? serrated offset blade (I let the servers use this, didn't like the way it cut sandwiches, was "replaced by the bread knife above)
Digital Temp. probe (forget brand-not able to be calibrated)
2x Euro Peelers (one for Horseradish, and a good one for everything else)
1" narrow spatula (forget brand)
Fish spatula (forget brand)
A set of stainless (Italian made) scissors--originaly purchased for hair cutting, and the only edged item in my "bag" that has seen the dishwasher
A Cutco spreading knife
A set of Cusipro stainless measureing spoons, 1tbsp - 1/8 tsp (5 in set)
Winco 2" brush
5 Serving Spoons (larger then a tbsp, not used to measure)
2 Dinner Spoons (larger then a tsp, not used to measure)
Two Ice Cream scoops, one size 8, one 16, both broken due to dealing with rock hard Ice Cream
Benriner Veg Slicer (Mandoline)
Considering that all of the line cooks that were hired after I was promoted (for the summer rush) purchased no more then a single chef's knife, and all but one have since quit... I should think that the above demonstrates a fair commitment to my role in the kitchen.
The whole reason I have signed up here, is that I have a Shun Fiji 8.5" Chefs Knife in shipment, and some of what I have read on this website has scared me to the point that I think I need to throw it on the shelf for awhile. (I will disregard any replies talking about this knife here, so just dont, my questions will be elsewhere.) Was told by a few in the kitchen that I was not ready for that knife, and I think they were right.
Anyhow, hello everyone! I have a feeling I will learn lots from this site, thus why it was worth signing up for.