EDC's for Dining

peterbright said:
The local Health Department will not allow our chefs to pull a knife out of their pocket to prepare food...what do they know?
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The local health department will barely let the cooks touch the food...also please don't ask me "what does the Health Department know"...the answer wouldn't be civil.

And how the dishwashing/waitstaff and bussers handle the silverware, my knife is much cleaner with many less fingers running over it

(As an aside, have you ever thought about the fact that a dishwasher scrapes the leftover food, saliva, etc of the plates (mostly by hand), sprays and loads the dirty dishes/silverware into the machine, washes them, removes and stacks/bin them, with the same not-washed and sanitized hands? Magic? I think not.)

BTW I've used a pocket knife in a commercial kitchen for the last 35 yrs, and also dining at restaurants when the opportunity arises.

I guess I just seek attention at restaurants

;):cool::p
 
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Gotta feed your cowboy crew before they go to work.

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Any food cutting needed was pretty much covered.

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Then to the business of getting the work done.

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sharkattacksw said:
I use kitchen knives to prepare food. I use steak knives to cut up my meat/poultry. I use table knives to butter my rolls or cut up vegetables. I don't flip out if a restaurant doesn't have S110V (for example) bladed steak knives with mirror polishes edges. I'm 50 years old and have managed to survive without using a pocketknife at the dinner table. I've also managed to survive without resorting to the attention seeking behavior of openly using a pocketknife at a restaurant table. I guess I'm weird...
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No, not weird, just doing your own thing, which is great. I cut up my fruit (peaches, etc) and chop some veggies in the kitchen with my 3" fixed blade. I cut meat in the restaurant with my fixed blade...if their knives are crap. We always sit in a booth, so nobody sees the knife other than my wife, who's quite used to it. I open packages, cut up boxes and anything else that is required with the same knife...using a clean edge, of course. I'm also "much" older than you, and have thus far survived in the world, so my ways are also pretty acceptable. There's enuf room here for both of us...
 
Horsewright said:
Gotta feed your cowboy crew before they go to work.

nb4h1Zh.jpg


Any food cutting needed was pretty much covered.

V88E3RC.jpg


Then to the business of getting the work done.

llsUdQ8.jpg


LuIsuKA.jpg
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Gosh, Dave, here you are again. You and your pics...which are always fun to see. You're running a much larger outfit than I had figured...but it looks like everybody's happy...and full of good bacon, eggs and biscuits with gravy. Darn, makes me hungry.
Don
 
sharkattacksw said:
I'm 50 years old and have managed to survive without using a pocketknife at the dinner table. I've also managed to survive without resorting to the attention seeking behavior of openly using a pocketknife at a restaurant table.

I guess I'm weird...
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I'm 42 years old...is that better or worse, or are we just listing our ages now? ;)

Oddly, no one has noticed me using my own knife.
Then again, I don't jump up and yell "Look at me!!! I have a knife!!!"
I also don't yell any catch-phrases such as "I have the power!!!", or anything like that.

I guess I have failed, since apparently using my own knife was supposed to garner all sorts of attention. :(
Woe is me. Woe, woe, one thousand times woe.
 
stabman said:
I'm 42 years old...is that better or worse, or are we just listing our ages now? ;)

Oddly, no one has noticed me using my own knife.
Then again, I don't jump up and yell "Look at me!!! I have a knife!!!"
I also don't yell any catch-phrases such as "I have the power!!!", or anything like that.

I guess I have failed, since apparently using my own knife was supposed to garner all sorts of attention. :(
Woe is me. Woe, woe, one thousand times woe.
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Using one of your Smatchet creations at a Kelsey’s or Keg would be pretty damned funny though. :thumbsup:
 
salduchi said:
I saw this Higo this morning and was just wondering how good they were
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High quality knife with VG-10 steel and an excellent fit and finish. (made by the same folks who make Shun kitchen cutlery) It's a very classy knife that won't look out of place at a high-end steakhouse.
 
Thanks Don, Sonnydaze Sonnydaze . Every three months we gather and process the whole herd. While our grass is very strong (no skinny cattle on our outfit, Rancho Dos Marcos), it is lacking in selenium and copper. We use to feed a liquid supplement to make up for this lack but it was VERY expensive, VERY labor intensive and you never knew if every cow was getting its fair share. So now every three months we inject each one with a vitamin/mineral supplement. Works much better and you know that each and every head is getting exactly what it needs. This takes a pretty big crew to do efficiently and its a two day deal. We have a cadre of friends that comes and helps us get er done and we feed em for the weekend. Usually 20-25 folks. We don't need quite that many to get the job done but its kinda become a tradition. Here's just the ladies from the last weekend in April this year. "Brother" Bill, our cook is working on rib eyes in the background. Nichole bottom right in the blue shirt.

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At this restaurant its very acceptable to use your own personal knife on your steak. Heck, I probably made it and its our outfit. Cookie has his and I made many of his kitchen knives too.

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Sights like these are not unusual either at our restaurant:

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We're kinda away from the left coast around here.
 
GundaManiac said:
Guilty as charged! I had to send that one back as it wasn't mine to keep.

My usual pocket steak knife of choice is a mirror polished Buck 110, a carbon Opinel No 8, or a Shilin cutter. I quite enjoy the laminated Cowry X on my Shilin cutters.

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Where do you get these ? They are very nice knives... I want one...
 
Well, I only own one traditional kitchen knife, and it's a bread knife.
Opinels make great steak knives.
 
I never order a steak when we are out because of the simple fact that I can make one better than 99% of the restaurants in our area so no need to break out a folder. I do use one from time-to-time when I'm prepping food for dinner but that is mainly centered around opening packages that I don't want to subject my $300+ Gyuto to. When it comes time to eat we have a great set of Laguiole steak knives that see plenty of use. So in summary I don't use my folder to eat but it does come in handy for kitchen prep when needed.
 
We just finished up this weekend past, again. How bout fried chicken done in a huge wok over an open fire? It rocked! No Denny's, (funny ya say that cause ya can see Denny'f from the front gate of the ranch). K katanas
 
Open fires are not only dangerous, but also cause the meat (if you consider chicken meat) to smell like smoke; some of my steaks have even smelled of mesquite :mad:. I've never experienced fried chicken in a wok, it sounds strange. o_O Perhaps you could invite me the next time so I can tell you what is wrong. ;)
 
Horsewright, thank you so much for those wonderful photos. You just made my day. I realize all you folks out there are extremely hard working people - but you live in Heaven. Those photos make me proud to be an American.
 
I usually pack a GEC #65 or a Case Slimline Trapper in a pocket slip when I go out to eat at a restaurant or even a meal at a friend's or relative's house. Don't always need it but it amazes me how many folks don't have a single sharp knife in the house.

I also keep ceramic and diamond stones in a kit in the car. I sometimes end up free-hand sharpening a few dull kitchen knives for folks and they are usually both grateful and impressed at the difference a sharp knife makes.
 
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