Bartender looking for a knife for fruit...

scrteened porch said:
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.
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Honestly it's not worth the risk, try justifying or explaining to a board of health employee. He's free to do what he wants, the owner or chef might not care, but if that is going on in the front of the house, it would make me wonder what is going on in the back of the house. I'm just relaying the proper info, honestly I would say something if I was sitting at the bar and I'm a knife fan. It's hard enough with the way things are grown nowadays and animals harvested to get food that is safe to start with, why add something else into the equation that doesn't need to be.

Pete
 
Stich2442 said:
Honestly it's not worth the risk, try justifying or explaining to a board of health employee. He's free to do what he wants, the owner or chef might not care, but if that is going on in the front of the house, it would make me wonder what is going on in the back of the house. I'm just relaying the proper info, honestly I would say something if I was sitting at the bar and I'm a knife fan. It's hard enough with the way things are grown nowadays and animals harvested to get food that is safe to start with, why add something else into the equation that doesn't need to be.

Pete
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Sorry to be flippant; I'm sure you are right. You want to take all possible precautions and be seen to be taking all possible precautions.
And it's good of you to share the proper info before somebody has a problem from not having the proper info.
 
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scrteened porch said:
Sorry to be flippant; I'm sure you are right. You want to take all possible precautions and be seen to be taking all possible precautions.
And it's good of you to share the proper info before somebody has a problem from not having the proper info.
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No worries, I've dealt with over zealous BOH employees, it can be frustrating watching them stick a thermometer into a single green bean saying it's not holding a temp above the danger zone, and you look at them with a blank face and have to explain it is less than a 1/8" thick, like I said he's free to do what he wants I've eaten in plenty of risky places, I'm just playing the devils advocate, and if I was running the place I wouldn't let it happen, not worth the risk, people are lawyer happy and always trying to get something for free as it is, why hand them a match and gasoline. His employer may not care that's his prerogative, I've met plenty of people who have not a clue in the food service industry.

But this is what I would recommend a Wüsthof classic utility knife, it's my favorite general purpose knife, bigger than a paring knife, smaller and thinner than a chef knife, nice balance.

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Also never leave your knives at work they will either walk or used and abused by someone who doesn't respect a good knife.

Pete
 
Stich2442 said:
Thanks Sarah :-(

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:-)
Pete
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In case it wasn't clear, I entirely agree with your caution and admonition.

(If you're going to be a party pooper, it helps to be right.)

I also still think of your words whenever I contemplate my "blue jeans," beloved though they be. :eek:

Thanks a LOT.



:grumpy:



:)

~ P.
 
Oh no Sarah am I the crazy uncle that had to sit at the kids table now :-)

It's dangerous enough for pregnant women to have pre cut fruit like lemons in a glass of water because of listeria, ugh ignorance is bliss, sometimes it's better not to know, ok I'm going to go lick the sidewalk now and take my chances :-)

Pete
 
Thanks for the K.E. "bartender". What a beauty ! And it even looks like it has a real blade as main... Classy, classy.
 
I like the wee Kukn Rikon knives for this kind of thing, come with a plastic sheath, in a range of colours for different tasks/employees (and easily spotted in the garbage), they're sharp from the off, serrated or plain, and they're inexpensive in case they go walkabout or need to be replaced (they're so inexpensive they're practically disposable).

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This is my amateur bar-keeper's knife - well one of them! ;)

 
Thanks for all of the suggestions folks... I have sanitation sinks at both bars that I work and my thought was with a long folder to wash it before and after every use. This seems like it may still be a bit of a problem and will look closer at some fixed blades. I have nice paring knives at home that I could use (Wusthof) but was looking for something a little more classy. I do like the classic looks of Opinel but may keep looking for something with a dense wood or g-10 handle... not a huge fan of stag but some of the simpler single colored bone handles I am fond of. Wow, what a response! Thanks much guys for all the info to think about.
 
pertinux said:
He gets that a lot. :p

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



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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I have had the privilege of CF&CE this knife. Great choice P, but we all know you have great taste;) It does not get any better!
 
Old marketing adage: "An ounce of image is worth a pound of performance."

More appropriate and closer to my current line of work is the idea of "security theater".
http://en.wikipedia.org/wiki/Security_theater

As this relates to knives and the OP's question, I find it fascinating how contextual the public's perception of risk is when it comes to knives. Carry and fixed blade in your bag and get searched and the response will be, "Why are you carrying a weapon!". Use a folder in a restaurant and the response will be, "Why are you using that dirty thing here?"

Of course, theater is most relevant when it's grounded in reality and there's no need for me to carry a fixed blade in my bag and no need to use a folder in a restaurant.

Pete, crazy uncle or not, is spot on.

Pete, do you think the extra size of the knife you've suggested is helpful for fruit?

Related, as I understand it talking with bar tenders (<--- insight into my life?), cutting up lemons and limes destroys the hands and leads to a chronic condition of damaged nails and cuticles. I forget the name of it. Basically soak your fingers in acid. Fingers aside, I wonder if wood can really stand up to that?

Lastly, I would go with stainless. I really like Opinel's Sandvik 12C27, but I'm sure there other good ones out there.
 
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Victorinox serrated tomato knives,have couple of them,used for years,still sharp as first day


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but in forum spirit i think Case desk knife would be very cool :)
 
pinnah said:
Pete, crazy uncle or not, is spot on.

Pete, do you think the extra size of the knife you've suggested is helpful for fruit?
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Pinnah it's a nice all around knife here is a pic between a chef knife and paring, it's a very nice slicer, and my preference over a paring knife, more utility. On a side note I have yet seen a bartender hold and use a knife properly.

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Pete
 
Shosui Takeda hand forges an Aogami Super steel blade that is perfect for fruit and veggie duties. You could go with a fixed blade mini petty from him or one of his folders, he makes a beautiful higonokami.
 
6 years bartending, some as a trainer, always just used what they provided at work to cut up the garnishes. Usually had a Spyderco with a serrated edge in my pocket though. The Spyderco's main use was to open boxes as needed. Probably got used once or twice to cut up some garnished, but can't recall.

If you just have to have something, I'd stick with a fixed blade like that Wusthof paring knife, or check out the Victorinox paring knife. I'm sure the Opinel paring knife is excellent, but I'd prefer a synthetic handle for dipping in the wash sinks over & over.
 
Stich2442 said:
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
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I have to agree with Pete here. If I saw a bartender using a folding knife to cut things up I be wondering what is going on that I don't see and would make me think twice before coming back.
 
I cannot stand the taste of fruit cut with a non stainless blade. It is most definitely an acquired taste. I cut an apple with an O1 knife and it just plain tasted nasty. :barf: I would recommend stainless for use with customers since they won't expect a whang. It would get a knife in H1 steel. H1 doesn't rust so you could wash it off with no ill effects. In fact you just leave it in the sanitation sink 24/7.
 
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