Bartender looking for a knife for fruit...

[zombywoof]

check out the Victorinox paring knife

+1

Cheap, hygenic fixed plastic/stainess construction, and a VERY THIN blade perfect for the intended application

 

[Stich2442]

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.

Here comes the crazy uncle again, don't leave your knife in the sink, this is extremely dangerous, and considered bad etiquette. Clean Immediately When washing a knife, do not leave it in a dish sink where employees might unknowingly grab it and cut themselves. This is basic knife safety in a commercial kitchen.

Pete

 

[Jack Black]

I love the way you've taken on the 'crazy uncle' role Pete!

 

[mete]

One of the major makers here at one time made a fruit and veggie knife .A folder with long blade used to inspect produce .Long blade for cutting open a melon for example .
At a bar you dont need a long blade or folder . Stick with a stainless paring knife like the Wusthoff. Use another knife for cutting up boxes.

 

[seanp]

I've got a friend who works in the food service industry and he is positively paranoid about where and what he eats. Unless he knows the place and the staff, he will likely not eat there.

Personally, I've had food poisoning twice, and contracted a serious, recurring illness likely from exposure to bacterially contaminated paper money. Pete may sound like the "Crazy Uncle", but it's no joke. Poor food and personal hygiene can kill you.

I don't worry so much about my personal tools. I'll whip my knife out and cut a sandwich in half to eat it, no problem. It's my knife, I know where it's been and what I've done with it, and it's "my" bacteria contaminating the blade.

Someone else's personal knife... Not a chance.

I'd recommend something like the Wusthoff Pete mentioned. It's nice and clean. No cracks or crevices for bacteria to linger and grow in. Keep it washed and racked at work, take it home with you, and clean it before shift.

 

[Halfneck]

Here comes the crazy uncle again, don't leave your knife in the sink, this is extremely dangerous, and considered bad etiquette. Clean Immediately When washing a knife, do not leave it in a dish sink where employees might unknowingly grab it and cut themselves. This is basic knife safety in a commercial kitchen.

Pete

Quoted for emphasis!

Saw quite a few nasty cuts happen from this very thing. Heck I had my wife get me doing this. Left a sink full of stuff after dinner for me because she had to run to a work meeting. I started cleaning stuff up and ended up getting a bread knife stab 1" into the tip of my middle finger. It was really bleeding bad so I started applying direct pressure while holding it above heart level. 10 minutes later it was still bleeding. I was at a loss on what to do at that point. All I could picture was having to put both boys in my truck, drive to the ER, bleeding over everything the whole way because I only have use of 1 arm/hand - which is bleeding. Then I recalled what I did once or twice as an Army Medic and ran a thin strip of Super Glue over the wound edges. Worked like a charm, though I still have a faint scar on the tip of my finger.

 

[seanp]

You must be a big guy to sustain a 1" perforation of a digit.