Bartender looking for a knife for fruit...

willythekid

willythekid

Joined
Oct 19, 2011
Messages
1,287
First off, let me apologize if there are already similar threads to mine... I was in a rush this morning and really didn't have time to delve into the search area. I'm a bartender and am looking for a nice knife to cut garnishes with. I've seen pictures of knives that would work but have no idea what their patterns are called... I am very green to the whole traditional thing as you can tell.:o I'm looking basically a folding paring knife of good quality... I prefer carbon over stainless usually but I am open to any and all suggestions. I have been having a ball looking at all of the beautiful knives in this forum and am just a bit concerned about the money I will be spending on them in the future...:p Thanks in advance for suggestions!
 
Money is the last thing you should be worried about.
Get an Opinel folder in your favourite size, and, eventually, get an Opinel paring knife as well.
You will have everything you need, and even more :)

Fausto
:cool:
 
Pictures of Opinel for reference:

Standard folder:
pjwz.png


Effilè folder (a bit fancier):
912t.png


Paring knife (model 112):
rx6t.png


You can also find colored versions of these knives, that can look more attractive for your customers' eye.
Any of these knives can be had for less than you probably think, and I can't think of a better production knife for the job (regardless of price range).

Fausto
:cool:
 
Ok I'm going to play the devils advocate here, now I use my traditional knives at home for myself and daughter, but I clean the knives I'm carrying daily and after using. My background is culinary arts, I was an Executive Chef for years and taught ServSafe for a major food service company. I would strongly steer you away from using a folding knife in a professional setting that you are serving the public. You will be cutting up raw items that require no cooking hence you will not be killing any bacteria that you will be cross contaminating via your pockets and funk that will gather in the pivot. Feel free to use your knife to open up boxes, breakdown boxes, general utility etc. but if I were the Chef and saw you doing prep I would take you aside and give you a talking to, all it takes is one incident or minor outbreak and word of mouth to sink a restaurant, and forget about a board of health member seeing you, you will be putting the restaurant at risk. Food handling and safety is extremely important part of food service and should not be taken lightly, what you do at home is your own business, but you are serving with the public and they expect a level of safety.

Sorry to be a sour grape,

Pete
 
Pete,
I was about to give the same advice, but your background makes your post much better than what I could have said.
That's why I think that the Opinel paring knife is the best call.

Fausto
:cool:
 
You're a killjoy, Pete, but you're probably right.
What if he leaves it at the job in a disinfectant, and wears it on the job on a lanyard?

Jer

I guess I would get a fancy-looking paring knife with a synthetic handle to stand up to all the cleaning and still look flashy.
 
Those Opinel's look like the perfect choice for bartenders and they don't hit you hard in the pocket. I wouldn't go too pricey for a bartender knife as you will be putting it down and picking it up alot so in case it disappears you won't feel bad.
 
Something like a bird & trout knife would be perfect. This one is a Moore Maker #6100 at 6.75" long, with 1095 carbon steel.

MMfixedEDCmark.jpg~original
 
Definitely a stainless knife whatever you choose. If I was ordering a drink that required some fruit cut up, and I looked down and saw your knife blade all discolored, I would quickly cancel that drink and order a beer. :p
 
scrteened porch said:
You're a killjoy, Pete, but you're probably right.
Click to expand...

He gets that a lot. :p

If money and, er, sanctioned sanitation were no object?

ken erickson said:
The pattern is a 3 5/8 closed length champagne knife or as many refer to it as a bartender's knife.
This knife features a foil cutter blade, fancy corkscrew(as apposed to a twisted wire type), spear master and pen secondary.
Blade steel is CPM154, integral frame/bolsters
Antique Tortoise shell backed up with 22kt gold leaf
coined/milled center liner.

Thanks for looking and please feel free to post pictures or discuss your favorite Champagne knives here in this thread!
DSC02660.jpg

DSC02657.jpg

DSC02659.jpg

DSC02656.jpg

DSC02648.jpg
Click to expand...

Ta da!

:D

I never tire of looking at pictures of this one; I can only imagine how stunning it must be in person.

~ P.
 
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