I’ve heard that a chef’s knives are like personal tools. Like a painter’s brushes or a professional Mechanic’s wrenches. Is that true? Is there like a next level of knife that us mere mortals are not allowed to access? And how protective are the chef’s over their knives?
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Former Line Cook here, the shared knives in kitchens are typically “rentals”. My experience is that each week they are swapped out for sharper ones. These are machined sharpened.
We had our own personal knives too. Kept them in a roll in our lockers. Each of us had a preference for chef’s knives, some liked the French Profile, others a Japanese Gyuto, mine was German. Some even had a type of steel they preferred. This is just like the MAC vs. Snap-On Vs. Matco debate.
Catch was we had to sharpen our own knives but, again, to our preference. And we paid a lot for them. That’s why we treat each of our knives with respect.
If you wanted to downright abuse a knife, go for the rentals. If you needed to surgically Julienne scallions or slice chives consistently, you use your own.
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