How many pros here use all of their knives at work?

Discussion in 'The Kitchen Knife' started by Jeffrey Kramb, Nov 19, 2019.

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  1. Nov 19, 2019 #1

    Jeffrey Kramb

    Jeffrey Kramb

    Jeffrey Kramb

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    As a pro, I hate the idea of buying a knife that doesn't see real work. Currently at work I use Watanabe 165 Nakiri, Konosuke MM 210 Gyuto, Moritaka 150 Honesuki and Mizuno Tanranjo Akitada Santoku (for line use). Planning to get a fujiyama and a few other higher end knives which I will also take to work. How about everyone here? Do you take all your good stuff to work?
     
  2. Nov 19, 2019 #2

    NO ChoP!

    NO ChoP!

    NO ChoP!

    Old Head

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    I have a big Husky tool chest at work. I have way too many knives, but make a point to try and rotate them, and use each specialty knife when the chore arises. Having numerous gyutos affords me to not have to sharpen but every month or two. But sharpening day can literally be a day.
     
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  3. Nov 19, 2019 #3

    friz

    friz

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    I use a gyuto and a petty at work. Before I used to use yanagi for sashimi and suji for slicing tataki. The rest of th knives stay at home and they see use for me and my partner meals.
     
  4. Nov 19, 2019 #4

    marc4pt0

    marc4pt0

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    Samesies. I rotate fairly often. There’s definitely a couple that don’t get used as much as others. Not for any specific reason. Maybe because they’re “nicer” than others. But they all get used
     
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  5. Nov 19, 2019 #5

    M1k3

    M1k3

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    If I can't/won't use it at work, I have no use for it.
     
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  6. Nov 19, 2019 #6

    gclgary

    gclgary

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    Agreed
     
  7. Nov 19, 2019 #7

    GorillaGrunt

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    I have used every knife I’ve owned at work. Some don’t get used much more than a couple times and those get sold towards something I’ll rotate in more. The two exceptions are my usuba - haven’t had much use for it any of the places I’ve worked, but I’m keeping it to mess around with at home and I’ve destroyed the resale value anyway while learning about those knives - and my 3” paring knife, though the latter might prove well suited to something in the future.
     
  8. Nov 19, 2019 #8

    minibatataman

    minibatataman

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    I'm no collector and the few knives I keep all get used at work. 2 gyutos, one petty, one honesuki. The only one I don't use a lot is an usuba I got just for the sake of trying one, but even that got a surprising amount of use at work
     
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  9. Nov 19, 2019 #9

    YumYumSauce

    YumYumSauce

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    I buy all my knives with the intent of using them. I've also used all my knives at work. Nowadays I tend to leave my carbons at home so I don't have to worry about the care and others borrowing it, and also so I don't have to constantly dig into my bag between work and home. Ironically, I seem to take way better care of them at work than at home
     
  10. Nov 19, 2019 #10

    Alwayzbakin

    Alwayzbakin

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    At my current job I primarily make or work with chocolate so if I’m using any knife at all it’s often a softer steeled 12y/o hand-me-down beater for chopping large blocks. I eagerly bring my knives every day for the rare joyous occasions I get to slice a tomato or chiffonade some herbs or segment some citrus, but these seldom are my priority. Despite this I'm constantly itching to keep buying more knives in hopes that they’ll see a bit more professional use in my next gig.
     
  11. Nov 19, 2019 #11

    stringer

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    I have lots of knives I don't take to work. Mostly vintage stuff. I enjoy fixing up old knives but they generally aren't the best for using at work with a few exceptions. I have one "nice" knife that I bought intending to use for work, but haven't taken to work yet. That's my Shihan 240 in 52100. I have just really enjoyed having it at home the past few months. It will get moved into the rotation the next time I have to bring my Watanabe home for a tune-up. A lot of times when I restore or make a knife I'm going to use it as a gift. Something I'm going to give to someone else definitely doesn't go to work unless I want to Destruction Test it before I gift it. There's just too much unnecessary risk of damage. But if it's for me then it's for work. And it will be damaged. And fixed. And damaged. I have to replace my main beater soon. Kanehide TK 240. It's getting too short from sharpening and I'm getting bruises on my knuckles when chopping. I will do a Morimoto side by side shot when I get it.
     
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  12. Nov 19, 2019 #12

    captaincaed

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    My supervisor had explicitly told me not to brings my own knives to work.

    Maybe it's because I work in a medical lab. Who knows. All I remember was histrionics and hearing "the box knife is fine" for opening up the pipet tips.
     
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  13. Nov 19, 2019 #13

    Brandon Wicks

    Brandon Wicks

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    All my knives are work knives. I don't collect. I use them. A lot...
     
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  14. Nov 19, 2019 #14

    Tim Rowland

    Tim Rowland

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    I use everything I own whether at home or at work, but at work the knives with the most action seen is a 300mm sujihiki, 230mm gyuto, and a 170mm nakiri. Rarely need a smaller knife as most of the work requiring it is done by one of my cooks.
     
  15. Nov 19, 2019 #15

    cheflarge

    cheflarge

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    What no choo said!
     
  16. Nov 20, 2019 #16

    Jeffrey Kramb

    Jeffrey Kramb

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    @cheflarge I see you're in Grosse Pointe. Where do you work?
     
  17. Nov 20, 2019 #17

    Gregmega

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    One of the best parts of having a cool collection is deciding what goes in the roll on a daily basis. I’ve taken almost all my knives to work, but there’s a couple I don’t trust in that environment. I’m pretty sure you can guess which ones those are. But they all get used, just not all go to work.
     
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  18. Nov 20, 2019 #18

    cheflarge

    cheflarge

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    Red Run Golf Club. Royal Oak,. MI
     
  19. Nov 22, 2019 #19

    Jeffrey Kramb

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    Cool, I'm just up the road in Madison Heights. Maybe this summer we can play a round or something. Or if you ever need any extra hands let me know.
     
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  20. Nov 22, 2019 #20
    Every knife I own has been to work though some more than others. Do rotate through them, usually have a "try me" knife and a standby for most tasks, then suji and bread. The specialty knives I use more at catering and at home than at the day job. Being older than dirt I do have a couple carbon gyuto, Marko, Haburn, that have been to work for a week but now live in my "retirement" roll.
     
  21. Nov 22, 2019 #21

    lumo

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    Everything gets used unless I don't care for it and am looking to sell it down the line, it's a double for future use or I bought it for trade.
     
  22. Nov 22, 2019 #22

    Godslayer

    Godslayer

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    X pro here. Everything got used at work besides one of my honyakis(used at home) and my HHH captain fancy pants gyuto (used at home). They never saw work because they screamed "steal me" and "I'm expensive"
     
  23. Nov 23, 2019 #23

    BryceMorsley

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    I had an Oatley w2 Honyaki that was my daily knife for about 2 years; I bought it with the intention of using it. Now I use a mix; shun petty, Hunter Valley Blades chef knife, and a Chefs knife and Bunka that I have made, that haven't made the standard to being sold.
     
  24. Nov 23, 2019 #24

    cheflarge

    cheflarge

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    What establishment?
     
  25. Nov 23, 2019 #25

    Jeffrey Kramb

    Jeffrey Kramb

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    Pernoi
     
  26. Nov 23, 2019 #26

    cheflarge

    cheflarge

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    Familiar with the Birmingham location, didn't know there was one in Madison Heights?!?!?
     
  27. Nov 23, 2019 #27

    Jeffrey Kramb

    Jeffrey Kramb

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    There isn't, I live in Madison Heights not too far from Red Run. I work in Birmingham. Sorry for confusion.
     
  28. Nov 23, 2019 #28

    cheflarge

    cheflarge

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    No worries. Welcome to the forum. Great restaurant that you are working at.
     
  29. Nov 25, 2019 #29

    T85

    T85

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    Hell yeah use them! All my knife see heavy action at work! Even the very expensive ones I have see action often. The knife has to always perform better than they look in order for me to keep them.
     

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