Sorry if this is a repeat. But that thread about stainless knives in restaurant kitchens had me wondering.
What do you guys use for your pro kitchen duties?
I know some kitchens have different policies. Just in my family, my uncle supplies all that stuff. He is paranoid of the health code and believes in keeping things cheap and disposable. While in my aunt's kitchen she straps her dexter to her back like she's he-man. And tells everyone to get their own. Needless to say her kitchen is like the wild west compared to my uncle's concentration camp.