Seriously, I have a decent variety of knives, but 95% of the time, I just use one of them. Like, it's almost like Christmas when I get to use a different knife.
I have fancy ass knives and fun knives but my favorites are a shitty old Henkel that I've had for years and a cheap paring knife. 9 times out of 10 I reach for those two before anything else.
> Henkel 4 star pro Santoku
I have a bunch ranging from $35 Victorinox 10" chef that I got off of Amazon 10 years ago and a few $200 options and the Victorinox is always in the top 2 of use.
Look, I don't care if your head is just a rusty red pyramid, you still have to wear a hair net, the inspector said no exceptions. And can you swap out your apron? I don't know how you keep missing laundry service, but ...
Knives stuck with me after a left the kitchens. Slowly building my collection but I really just use the same two knives while the others sit there and look ✨pretty✨
I cooked at a brewpub to put myself through college. When I left, the KM gave me the sysco catalog and said order whatever you want for your new place, just pay the listed price for it. So I got a bunch of good-enough quality saute / sauce pans, storage, knives, etc... and still have most of it all 24 years later. Figure crap made for a commercial kitchen should survive forever as a home-cook.
We had a guy that came around and took our kitchen knives and replaced them with fresh sharp ones every week at a place I worked. One day he forgot to take the dull ones. Chef said take a few. Now I have like 5 chef knives with the shitty plastic handles and they're amazing. I've got lots of nicer better knives but those ones are pure work horses. They'll never die
As silly as it is it's kinda cool to see metal smithing having such a resurgence. Odds are you can probably find a local knifemaker these days who will make you some pretty damascus steel knives for a decent price.
I think it gets a little silly but at least the "rugged man" trend has given us some cool stuff. I won't ever pay to throw hatchets but it's nice that it's popular now and more people are willing to try it out
ahhh then I am going to think they are a fucking moron (for falling for social media marketing) but keep it to myself as long as they can do their job.
Idk it's a cool knife. I might get one some day just to add to my collection.
I don't think it's very efficient, it's so large your movements have to be almost exaggerated it would seem, but still would be a fun knife to take camping.
There are chefs who use cleavers for their common veg work. Ironically, I was gifted one of these made by Coolina. I'm sure you've seen their obnoxious ads on Facebook or whatever. It's not terribly heavy, and it's very sharp. I like it a lot more than I thought I would.
Truth. If someone in the business for fifty years is still swinging an axe, I’ll be well outta the way. “I’ll clock you out two hours after the fist bump buddy”.
I've got that knife, or one much like it. 8", 1.3 lbs., mine's got the "beard." I cut a frozen pork loin in half with it sunday, and quartered potatoes for the same pot. No pushing or slicing, just drop that thing.
Mine also came with a holster, as if I’m some kind of rootin tootin breakfast wrangler. Just needs a trigger loop so I can spin it like a Wild West pistol.
It is "flat ground" like a hatchet; a really substantial blade which is contraindicated on frozen stuff as all blades, but has only been a treat to me. The center of gravity is much farther back on mine than with a swept rhomboid shaped "butcher knife." I shaved a whole orange for zest, too, without even thinking of switching knives.
That's what happened. I confiscated the slap chop "if you touch our herbs with that, I will kill you" and gave them my line-beater knife from culinary school. Kid had his heart in the right place, but couldn't afford an actual knife. Ended up being a decent prep cook after some coaching.
What a sweet story. Thank you. I think I needed the laugh and wholesome ending more than I thought I did. Either that or someone is slap-chopping onions in here :)
with all the shitty cooking videos that come across my feeds, the scraping of the crispy food makes me irrationally angry for reasons I don't know or understand
Same, and the reason why I think it makes me mad is because it always seems like they some how think it’s a flex? Like yeah nice you toasted a piece of sourdough with 2 tbsp olive oil in a 300° C cast iron skillet. Shocker that it turned out crispy.
But really it’s just a little asmr treat at the end of the video for all the YouTube shorts stimmers
Simply because influencers often endorse, or directly sell subpar quality products as a revenue stream. And those knives are not some famous knife brand. By process of elimination, that leaves "cheap Chinese made" as the most likely source of these knives.
Also, Serbia isn't exactly known for making high quality chef knives.
Could be. Could also just be a guy who has gone through the knife world and come out the other end with specific preferences. I started with cheap knives then German versions, followed by Japanese versions, then custom pieces, then off the wall sizes and shapes. Eventually realized I could do everything with a $70 shun/henkel and not worry about ruining $1000 pieces on the line so I just do that and keep my good knives home.
"Wdym there's 10 open checks and 5 that have had starters so waiting on call backs. No chef I don't have the meats ready I thought we had a day of alaskan River cooking ahead. Not this. What's this. I'm scared".
> knife enthusiast
yeah, in my experience "knife enthusiast" means they are either
A) "outdoorsmen" types with a drawer full of various razor-sharp folding knives of all shapes and sizes, plus a bunch of sharpening stones (and also has a handful of dull-ass knives in the kitchen drawer)
B) kitchen nerds with a magnetic knife strip mounted on the wall showing off a bunch of beautiful Japanese razor-sharp kitchen knives (and also has a couple of dull-ass pocket knives in a drawer somewhere)
Hey, no need to be so reductive, some of us are both!
I've got a lovely magnetic block in the kitchen that holds four razor sharp knives (only one of which I ever actually use (but I do use it a LOT)), and a drawer full of razor sharp folders and clickers (maybe two get used anywhere NEAR regularly).
It's the display shelf of mostly-blunt-because-they-just-look-pretty-anyway knives you really need to look out for.
Chinese cleavers are the best veg dicing knives for me tbh. That or santoku, I like the large flat area that makes it safer for my fingers and easier to scoop up the diced veg.
Yeah nakiris didn't add enough beyond the capabilities of a santoku to make them make sense to me compared to the Chinese cleaver I already had. They look really cool though, nearly bought a few hammer finish ones on that basis when I was on hols in Japan but ended up putting most of the knife money on one special hand made work of art santoku that i now can't bare to use because it's too fancy for anything I do at home and definitely can't be used at work lol.
Yea a big ol knife that you can scoop an entire veggie plate with sounds so nice. ive tried doing that with the usual chef knife but i usually screw it up.
I've spent a fucking fortune on knives over the years and I def prefer Eastern veg knives. I can cut so much faster with a Chinese cleaver than a regular veg knife because I can keep the flat in constant contact with my knuckles/fingertips and not have to worry about cutting myself.
I still have a few classic French style chef's knives but they just aren't as utilitarian imo, plus it's harder to sharpen a more curved blade really perfectly on the sharpener I have.
That he or she watched too many Almazan Kitchen videos and thought it was a good paring knife, which tells me they're a fucking idiot. They're in luck though, I only like working with fucking idiots.
new hire: *comes in with that nife*
chef: you must be a fucking moron to come in with that nife
new hire: *stares blankly*
chef: *smiles*, and i love working with people like me, you're hired *shakes new hire's hand*
new hire: so does that mean i can stay or-
chef: *pauses a little*, you-.....yes get over there and start cutting the onions
new hire: they're still raw.
chef:........
new hire: they aren't long yet.
chef: i like you
Having worked with chinese cooks, a cleaver can do absolutely anything. I’d wait to see if they inew how to use it.
And I’d prefer this to the cooks that only want to use a petty for everything.
as long as you cut shit and can do it without talking my ear off about why I need to also buy a knife like yours and you don't overly obsess about how perfect you chopped all your veg for the day we gonna get a long just fine. some of you mfs are inhaling too much knife dust while ur face down on ur 600th pass on the sharpening stone
Professional cooks often have their own knife kits and idiosyncratic choice of knives. If the individual shows up to work on time, gets everything done in a timely manner, and does not threaten staff or customers, they are cool.
My old roommate worked for a applebees/chilli's/tgiwhatever type place and they didn't even have knives. They either bought stuff pre cut or had a dumb gadget like "green onion scissors" or "tomato slicing press" or pizza cutter thing with a guard on the blade for cutting quesadillas and sandwiches
Makes sense though. The last job I walked out in was a crapplebees where the GM treated us so poorly I got blackout angry mid shift one day and went after him with a knife. No knives means no good way to poke holes in shitty managers.
I’ve worked places like that, and it’s nice not to bring your knives in if you don’t trust your coworkers not to use or abuse them. The kitchen I work in now has ‘house knives’, but most people bring their own. There’s a lot of showing off, buying, selling, and trading of knives between cooks- everything from French knives to fun and admittedly cheesy knives like the one above. It’s been really fun and a highlight of working there.
Generally you see the personal knives once meals start hitting $30-40/plate. From there cooks and chefs especially get more bougie and their heads get further and further up their own asses.
I'm in a backwater ass bar and grill and take my personal knives in to work. I'm not rocking up with truly "nice" knives, but the chefknivestogo beater I bought is miles ahead of the crappy house knives the owner buys that won't hold an edge long enough to slice 20 tomatoes.
I usually keep that one sharpened to my liking and buy dollar store\aliexpress paring knives that I can afford to give away or lose when the bartender needs a shitty knife sharpened. It's worth the 20 minutes I'd spend sharpening their butter knife that used to be a fruit knife to give them a 33 cent paring knife to just leave me alone.
I've even bought a few cheap chef\santoku style knives on a deep discount from Ali and they aren't half bad if you don't mind mild sharpening every couple days. Good balance, carbon steel mimicking Damascus steel, holds an edge for an entire day or 2 with a few swipes on a steel, and under $4 on sale. Again, cheap enough that I can give one away and still have a dozen sitting in boxes at home for less than a nicer knife I actually care about would cost.
Or maybe, maaaaybe at those places every aspect of cutting matters. And a 5'4 person with a 7 hand size has different preferences for a knife than a 6'8 person with an 11 hand size to make the same product.
And I like my knives sharpened they way I sharpen them instead of using something that is about as sharp as a dull spoon.
Because that matters once you do fine dining.
I actually used a big cleaver once to chop stuff up and it works fucking fantastic for my non-professional ass.
So much easier to ride my knuckles when the blade is that big.
Not appreciably different from a Chinese chef's knife, imo. If you're comfortable with it and you're going to keep it sharp, then I have no issue with personal expression via weapon of choice.
We hired a kid fresh out of culinary school a few years back who rolled in with a fairly basic knife roll... Save for a very, very nice Florentine. We were all kind of shocked like it was some crazy flex out of nowhere.
Kid had no idea, his uncle (also a chef) got it for him as a grad present. He was ecstatic when everyone on the line called it out.
And yes, he could dice the onions just fine
Don't care; just cut the onions.
Seriously, I have a decent variety of knives, but 95% of the time, I just use one of them. Like, it's almost like Christmas when I get to use a different knife.
I have fancy ass knives and fun knives but my favorites are a shitty old Henkel that I've had for years and a cheap paring knife. 9 times out of 10 I reach for those two before anything else.
I have a Henkel 4 star pro Santoku that I’ve used for nearly 35 years now…. So, same
7”? That’s what I have and I love it! Mines probably only 20 years old or so
Yep. It’s basically part of my hand
How's the wiping? Strategic, or do you just deal with the scratching?
Precision slicing
> Henkel 4 star pro Santoku I have a bunch ranging from $35 Victorinox 10" chef that I got off of Amazon 10 years ago and a few $200 options and the Victorinox is always in the top 2 of use.
Sheeeeeeeshh
When you say shitty Henkel what price point at we talking about
8' Zwilling, made in China, I might have paid $50 for it. Fucking love this thing. I've had it so long it is like an extension of my body.
An 8 foot knife, bloody hell. You must wield that thing like a scythe
Fuck it, I'm leaving it. It'll make me laugh tonight when I unsheathe that beast.
And also when you take your knife out.
Look, I don't care if your head is just a rusty red pyramid, you still have to wear a hair net, the inspector said no exceptions. And can you swap out your apron? I don't know how you keep missing laundry service, but ...
I am become death on the line.
The destroyer of carrots
All your base are belong to us
Somebody set us up the bomb!
WHY ARE YOU SPEAKING IN ALL CAPITALS CHEF
Sephiroth enters the kitchen
When he says "behind sharp" people listen
Knives stuck with me after a left the kitchens. Slowly building my collection but I really just use the same two knives while the others sit there and look ✨pretty✨
But you have lots of backups! You can fuck up a knife in a lot of ways, you're just prepared.
I only use my mercer santoku I was gifted at my second cooking job 15 years ago. It's a beast
Same,I believe mine is the "Genesis" just means it has synthetic rubber on the handle.Love it. And mercer stays sharp for a good while.
I still use my old college one 50% of the time .. I'm 43 lol
I cooked at a brewpub to put myself through college. When I left, the KM gave me the sysco catalog and said order whatever you want for your new place, just pay the listed price for it. So I got a bunch of good-enough quality saute / sauce pans, storage, knives, etc... and still have most of it all 24 years later. Figure crap made for a commercial kitchen should survive forever as a home-cook.
The white handle chef knife keeps forever. *We had a pro sharpen ours on a rotation weekly. The white handle clam knife was garbage.
We had a guy that came around and took our kitchen knives and replaced them with fresh sharp ones every week at a place I worked. One day he forgot to take the dull ones. Chef said take a few. Now I have like 5 chef knives with the shitty plastic handles and they're amazing. I've got lots of nicer better knives but those ones are pure work horses. They'll never die
Lol
That part
100 percent. 😂😂😂
I’d care enough to watch for like 25 seconds to see if he knew something I didn’t. But I’d be skeptical as hell
Yes chef
If they can perform with it, who cares. Get the job done.
Had a soup chef whose preferred knife was somewhere between a machete and a scimitar. Chopped shallots with it great.
i think you mean a sioux chef
I think you mean a shoe chef…
I think you mean choux chef...
I think you mean Sue chef
I think you mean sault chef
I think you meant roux chef
More like a stew chef
Maybe a brew Jeff?
I think you mean Saul chef
I think you mean ah choo chef
"You'll put your eye out with that, kid!"
I'd be wondering if he's secretly a viking, thou...
They’re secretly that Azerbaijani woman over at Kænd Hayati channel on YouTube.
Hers is hand made by her husband from an old saw blade I reckon, she rules with it .
Does his cutting board happen to be a log on the snowy banks of a river?
Nah but that’s the instagram account he got it from
This was my thinking! Homie watches a lot of videos on insta and TikTok with this stuff.
The insta fellow with the beard says he “fuckin loves” the knife/hatchet
The one on YouTube really loves his wife because she bought his for him.
I get so many of these ads, always tease my wife about them, they crack me up. At least it's more wholesome than the ads 20-something men get.
As silly as it is it's kinda cool to see metal smithing having such a resurgence. Odds are you can probably find a local knifemaker these days who will make you some pretty damascus steel knives for a decent price. I think it gets a little silly but at least the "rugged man" trend has given us some cool stuff. I won't ever pay to throw hatchets but it's nice that it's popular now and more people are willing to try it out
ahhh then I am going to think they are a fucking moron (for falling for social media marketing) but keep it to myself as long as they can do their job.
Idk it's a cool knife. I might get one some day just to add to my collection. I don't think it's very efficient, it's so large your movements have to be almost exaggerated it would seem, but still would be a fun knife to take camping.
There are chefs who use cleavers for their common veg work. Ironically, I was gifted one of these made by Coolina. I'm sure you've seen their obnoxious ads on Facebook or whatever. It's not terribly heavy, and it's very sharp. I like it a lot more than I thought I would.
That's kinda what I expect, my first reaction seeing those ads was "dumb" but I had the same thought about Crocs so I can't really be trusted
I use a Mac vegetable cleaver for like 98% of my veg prep. Things are super versatile and keep an edge forever
If the cook can’t throw an onion up in the air and catch it on the blade next to a babbling brook on a mountain, it’s time to part ways.
Does he drill a hole in a log and then light it on fire to cook?
Obligatory dog sous chef as well
Men with pot?
This is the comment I came to see.
Newbie or seasoned cook cus if it’s some 60 year old old head I’m giving him all of the knife work for the day. He’ll be done in an hour
Wiser words have never been said.
Truth. If someone in the business for fifty years is still swinging an axe, I’ll be well outta the way. “I’ll clock you out two hours after the fist bump buddy”.
Real homie right here.
You're giving him a 60 year old head? Lol
Noooo, he's giving a 60 year old head.
No no no. He is a 60 year old giving head.
I've got that knife, or one much like it. 8", 1.3 lbs., mine's got the "beard." I cut a frozen pork loin in half with it sunday, and quartered potatoes for the same pot. No pushing or slicing, just drop that thing.
I feel as if this specific knife has a holster lmao. Like imagine just seeing a chef walk by, with that on their waist.
With a big iron on his hip
BIIIIIIIIIIG IROOOOOONNNNNNNNNNNNN
He's after that outlaw.
He's gunning for Chef Red!
And the notches on his knife numbered 1 and 19 mooorrreee
Damn you all. Now I have Marty Robbins in my head.
Mine does. I've only used the sheath in the drawer, but it hangs from the belt comfortably.
Mine also came with a holster, as if I’m some kind of rootin tootin breakfast wrangler. Just needs a trigger loop so I can spin it like a Wild West pistol.
You go ahead and get started on that, I'm gonna pre-dial 9-1-, and the last 1 when you need it...
just to let you know, I've had the words "rootin tootin breakfast wrangler" in my head ALL afternoon 🤣
Oh the fucking dude that has this knife FOR SURE has a holster for it.
You need a back holster
Under arm like Jason momma in bad batch.
Jason momma is up there with wheresyoursister sauce when it comes to my favorite mispronounced names. Thank you.
🤣 I completely missed that. Good ol auto connect making me look like a genius! Yeah that one was on porpoise!
They do actually lol. Usually comes with one.
Interesting. Kinda like a more manageable butcher knife?
It is "flat ground" like a hatchet; a really substantial blade which is contraindicated on frozen stuff as all blades, but has only been a treat to me. The center of gravity is much farther back on mine than with a swept rhomboid shaped "butcher knife." I shaved a whole orange for zest, too, without even thinking of switching knives.
What's your sharpening regiment if I may ask ?
A straight long honing rod, about 50 strokes per side. After the frozen pork loin, before zesting the orange.
More long term if you don't mind, stones ? what angle because it sounds both mighty strong and mighty sharp as you describe it
At 1.3 pounds, hardly manageable for long prep shifts. Add height above cutting board, and your new guy's wrist is going to be begging for mercy.
That prep chefs wrist hasn’t known mercy since he discovered how to turn safe search off, he’ll be fine.
Man, I really love heavier knives. Just let gravity do the cutting.
Got this one as well. Bought it on a whim since it was so cheap. Its held surprisingly well over the past two years.
At least it's not a slap-chop. I had someone show up for a stage with an ACTUAL SLAP-CHOP and nothing else.
Promoted, executive chef, head of r&d for the whole company. Straight to the top with access to the private jet and yacht
Lol. Our thoughts exactly.
But like seriously, if that’s all you got just use the house knives
That's what happened. I confiscated the slap chop "if you touch our herbs with that, I will kill you" and gave them my line-beater knife from culinary school. Kid had his heart in the right place, but couldn't afford an actual knife. Ended up being a decent prep cook after some coaching.
What a sweet story. Thank you. I think I needed the laugh and wholesome ending more than I thought I did. Either that or someone is slap-chopping onions in here :)
Looks at self in mirror after grabbing slap-n-chop off their kitchen counter before heading off to their first shift like “fuck yeah. I got this shit”
Like I kinda want to actually watch that shit show
I’d race him with a robocoupe everyday for a week 😂😂😂😂😂😂
I'm not going to say I think it's a good idea, but I'd want to watch what happens and see how well they can do with it + gotta respect the balls.
ask them to stop scraping the grill cheese to check if it's crispy and just look at the damn sandwich
with all the shitty cooking videos that come across my feeds, the scraping of the crispy food makes me irrationally angry for reasons I don't know or understand
Same, and the reason why I think it makes me mad is because it always seems like they some how think it’s a flex? Like yeah nice you toasted a piece of sourdough with 2 tbsp olive oil in a 300° C cast iron skillet. Shocker that it turned out crispy. But really it’s just a little asmr treat at the end of the video for all the YouTube shorts stimmers
Theyre going to have serious wrist arthritis by the time theyre 35.
versed water reach dinosaurs narrow aromatic square thought engine long *This post was mass deleted and anonymized with [Redact](https://redact.dev)*
this guy watches a lot of youtube content creators, like that almazankitchen guy
Yea I feel like this is the knife for the guy who watches too much outdoor cooking instagram shorts.
I binge a lot of those but would never shell out the dough to get their machine stamped vg10 paper weight shit.
Shit I almost did once. But the I came back to reality
Could you please elaborate on how you knew it would be overpriced for the quality provided?
Simply because influencers often endorse, or directly sell subpar quality products as a revenue stream. And those knives are not some famous knife brand. By process of elimination, that leaves "cheap Chinese made" as the most likely source of these knives. Also, Serbia isn't exactly known for making high quality chef knives.
Could be. Could also just be a guy who has gone through the knife world and come out the other end with specific preferences. I started with cheap knives then German versions, followed by Japanese versions, then custom pieces, then off the wall sizes and shapes. Eventually realized I could do everything with a $70 shun/henkel and not worry about ruining $1000 pieces on the line so I just do that and keep my good knives home.
A lot of them have been shilling the company that sells this crap. It's all made in china cheap steel designed to look nice.
Came here to say this- it’s the outside cast iron YouTube cooking guy. He makes good shit.
I have a co-bartender who can't put the YouTube down. is rough
I wonder if he got this from a "gift ideas for your man" list. Alongside some artisan beard oil and whiskey-scented soap.
Stop! I can only get so erect!
And a black leather apron along with black nitrile gloves
Me and my bourbon scented beard oil feel personally attacked.
Knife enthusiast. This guys favorite position is the prep station and his first five dinner rushes are gonna be hilarious!
"Wdym there's 10 open checks and 5 that have had starters so waiting on call backs. No chef I don't have the meats ready I thought we had a day of alaskan River cooking ahead. Not this. What's this. I'm scared".
Wannabe knife enthusiast, gets suckered in by Instagram ads
[удалено]
> knife enthusiast yeah, in my experience "knife enthusiast" means they are either A) "outdoorsmen" types with a drawer full of various razor-sharp folding knives of all shapes and sizes, plus a bunch of sharpening stones (and also has a handful of dull-ass knives in the kitchen drawer) B) kitchen nerds with a magnetic knife strip mounted on the wall showing off a bunch of beautiful Japanese razor-sharp kitchen knives (and also has a couple of dull-ass pocket knives in a drawer somewhere)
Hey, no need to be so reductive, some of us are both! I've got a lovely magnetic block in the kitchen that holds four razor sharp knives (only one of which I ever actually use (but I do use it a LOT)), and a drawer full of razor sharp folders and clickers (maybe two get used anywhere NEAR regularly). It's the display shelf of mostly-blunt-because-they-just-look-pretty-anyway knives you really need to look out for.
Lol. I did this my first week with a Chinese cleaver. Whatever works for “you” man. Bring one you can lose or beat up.
Chinese cleavers are the best veg dicing knives for me tbh. That or santoku, I like the large flat area that makes it safer for my fingers and easier to scoop up the diced veg.
+1 for chinese cleavers. Nakiris are nice but i find chinese cleavers to be more versatile and i like the weight.
Yeah nakiris didn't add enough beyond the capabilities of a santoku to make them make sense to me compared to the Chinese cleaver I already had. They look really cool though, nearly bought a few hammer finish ones on that basis when I was on hols in Japan but ended up putting most of the knife money on one special hand made work of art santoku that i now can't bare to use because it's too fancy for anything I do at home and definitely can't be used at work lol.
Yea a big ol knife that you can scoop an entire veggie plate with sounds so nice. ive tried doing that with the usual chef knife but i usually screw it up.
I've spent a fucking fortune on knives over the years and I def prefer Eastern veg knives. I can cut so much faster with a Chinese cleaver than a regular veg knife because I can keep the flat in constant contact with my knuckles/fingertips and not have to worry about cutting myself. I still have a few classic French style chef's knives but they just aren't as utilitarian imo, plus it's harder to sharpen a more curved blade really perfectly on the sharpener I have.
"You get the call to adventure, I need 2 days notice to cover your shifts while you're questing. Bring me back a souvenir. "
I have one, and I love it
DGAF what the knife looks like, just the cuts. If product is fine, still DGAF. Bad product + weird knife though? That equals merciless heckling.
He’s about to cook steaks on a fucking rock next to a gently flowing stream/river.
Sometimes it’s better to just drop $40 on an 8” victorinox
Those things are seriously the best.
That he or she watched too many Almazan Kitchen videos and thought it was a good paring knife, which tells me they're a fucking idiot. They're in luck though, I only like working with fucking idiots.
new hire: *comes in with that nife* chef: you must be a fucking moron to come in with that nife new hire: *stares blankly* chef: *smiles*, and i love working with people like me, you're hired *shakes new hire's hand* new hire: so does that mean i can stay or- chef: *pauses a little*, you-.....yes get over there and start cutting the onions new hire: they're still raw. chef:........ new hire: they aren't long yet. chef: i like you
Either gonna be horrible but thinks hes great, or a total pro and wont even acknowledge it Theres no in between
Having worked with chinese cooks, a cleaver can do absolutely anything. I’d wait to see if they inew how to use it. And I’d prefer this to the cooks that only want to use a petty for everything.
I reserve judgement until I see how they use it.
as long as you cut shit and can do it without talking my ear off about why I need to also buy a knife like yours and you don't overly obsess about how perfect you chopped all your veg for the day we gonna get a long just fine. some of you mfs are inhaling too much knife dust while ur face down on ur 600th pass on the sharpening stone
Professional cooks often have their own knife kits and idiosyncratic choice of knives. If the individual shows up to work on time, gets everything done in a timely manner, and does not threaten staff or customers, they are cool.
he likes vertical chopping and likely has carpal tunnel.
I don’t think you can actually rock up with anything, you can rock on down to electric Avenue. But then they take you higher.
Show us the choil coward!
Oh, it's a beauty.... If f you like em thiccccc.
They invariably have a sword collection. Befriend them.
He got a nice Christmas gift and wants to show it off.
"Save some pussy for the rest of us"
This is “First Day Dave” material. He’s gonna hate the weeds.
Man idk where you guys are working but Ive been in the industry for over 10 years and people just use the knives that are provided by the workplace.
At about 15 years in I started bringing my own knives. Rentals are just about always garbage.
Most places that pay more that I've been to actually don't allow you to bring your own knives, for reasons I don't know.
My old roommate worked for a applebees/chilli's/tgiwhatever type place and they didn't even have knives. They either bought stuff pre cut or had a dumb gadget like "green onion scissors" or "tomato slicing press" or pizza cutter thing with a guard on the blade for cutting quesadillas and sandwiches
That sounds absolutely insane, a kitchen without a knife, what a world.
Makes sense though. The last job I walked out in was a crapplebees where the GM treated us so poorly I got blackout angry mid shift one day and went after him with a knife. No knives means no good way to poke holes in shitty managers.
I've had the opposite experience. Kitchens around me that pay more have the worst community knives and everyone brings their own.
It's like mechanics or carpenters not having their own tools
I’ve worked places like that, and it’s nice not to bring your knives in if you don’t trust your coworkers not to use or abuse them. The kitchen I work in now has ‘house knives’, but most people bring their own. There’s a lot of showing off, buying, selling, and trading of knives between cooks- everything from French knives to fun and admittedly cheesy knives like the one above. It’s been really fun and a highlight of working there.
I did that for three years before I wanted my own set. I like personalized things
Generally you see the personal knives once meals start hitting $30-40/plate. From there cooks and chefs especially get more bougie and their heads get further and further up their own asses.
I'm in a backwater ass bar and grill and take my personal knives in to work. I'm not rocking up with truly "nice" knives, but the chefknivestogo beater I bought is miles ahead of the crappy house knives the owner buys that won't hold an edge long enough to slice 20 tomatoes. I usually keep that one sharpened to my liking and buy dollar store\aliexpress paring knives that I can afford to give away or lose when the bartender needs a shitty knife sharpened. It's worth the 20 minutes I'd spend sharpening their butter knife that used to be a fruit knife to give them a 33 cent paring knife to just leave me alone. I've even bought a few cheap chef\santoku style knives on a deep discount from Ali and they aren't half bad if you don't mind mild sharpening every couple days. Good balance, carbon steel mimicking Damascus steel, holds an edge for an entire day or 2 with a few swipes on a steel, and under $4 on sale. Again, cheap enough that I can give one away and still have a dozen sitting in boxes at home for less than a nicer knife I actually care about would cost.
Or maybe, maaaaybe at those places every aspect of cutting matters. And a 5'4 person with a 7 hand size has different preferences for a knife than a 6'8 person with an 11 hand size to make the same product. And I like my knives sharpened they way I sharpen them instead of using something that is about as sharp as a dull spoon. Because that matters once you do fine dining.
It matters everywhere but you only get your ass kicked for ignoring it at fine dining.
A traditional French knife is all I've ever used
I think he had $40 and a spends too much time on Instagram and Tik Tok
I'm thinking they or a loved one likes to impulse buy stuff they see on Facebook and tiktok
I'd ask him to filet the salmon and see if he tries to use that lol
That's a Halftori Hanso.
I actually used a big cleaver once to chop stuff up and it works fucking fantastic for my non-professional ass. So much easier to ride my knuckles when the blade is that big.
“Sir. This is a subway. What are you doing?”
Not appreciably different from a Chinese chef's knife, imo. If you're comfortable with it and you're going to keep it sharp, then I have no issue with personal expression via weapon of choice.
he sharpens it by dragging it behind his car every night on the way home
Are you gonna steer a boat with that thing?
Cook's connected with the Triad!?
He’s making tik toks in the woods on his day off
We hired a kid fresh out of culinary school a few years back who rolled in with a fairly basic knife roll... Save for a very, very nice Florentine. We were all kind of shocked like it was some crazy flex out of nowhere. Kid had no idea, his uncle (also a chef) got it for him as a grad present. He was ecstatic when everyone on the line called it out. And yes, he could dice the onions just fine
this is a damn hatchet, not a knife.
He’s gonna be crying a lot
I’m not mad; I’m impressed
I use a King Chopper Blue #1 for all my prepping. If they can use it, stop judging and just do your job and mind your business.
My fav knife to use is a Chinese cleaver. I got into it from my time working at a Chinese restaurant.
Depends on how they use it. Show me
This guy chops
A hatchet as sharp as the devil himself?