From: greg@not.myaddress.com
In article ,
wrat@panix.com (the wharf rat) wrote:
> Ok, I used to cook for a living. It's damned hard work and I
> don't have the talent to be the next Mario so I eventually went back to
> college and ended up doing something else. When I was working at classy
> joints ;-) the chefs - and especially the head chefs - all had their own
> knives, and some of them were very nice. Ginny had a huge Wusthof that
> looked like it had been forged in the Bronze Age and recovered from a Roman
> burial site. Simon used a big cleaver for everything except peeling which he
> made me do anyway. And so on.
>
> A conversation with a local in the cutlery business led to his making
> the comment "That's a very good knife for a kitchen. Kitchens are rough
> on knives and I'd never use that in a kitchen." which I didn't understand
> remembering Ginny and Simon.
>
> So, is this an artifact of the NSF? Is it just that modern crappy
> knives like Forschner are almost as good as an old German relic like
> Ginny's so why bother? Or is it that my friend only services Subway and
> Chili's so he doesn't really know??
IMO it goes something like this:
Most people don't know and don't really care (about anything in
particular). They are OK with the very basic--tools, knives, food,
opinions, and ...
If you are skilled, knowledgeable, and care, then you use the best you
can afford. It may not be the newest, but it is the best for you at the
time.
A commercial kitchen is hard on knives, both good and bad, because most
of the staff don't know a good knife, and don't care about good knives,
or take care of them.
Look at the difference between the basic tools used in the average
service station workshop, and those used by the mechanics working on
race cars.
Greg
--- SoupGate-Win32 v1.05
* Origin: you cannot sedate... all the things you hate (1:229/2)
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