Story on chefs and their knives from my town

Wow, that's a great article. :thumbup: It's pretty rare that you read something about knives from a general-interest publication where the writer doesn't have his head firmly up his ______. Thanks for sharing this!
 
Its true that you cant keep carbon steel blades in the kitchen because of health code restrictions but you can usually have your own as long as you maintain it yourself and keep it looking good. The main thing the inspector will be looking for is a rusty dingy looking blade but outside of that I doubt if there are too many health inspectors that could really tell the difference by sight. The Health Code is full of stupid crap like this and almost all of it is based on things that have about a 1 in 6,000,000,000 chance of actually happening(those are actually the odds of getting salmonella from a raw egg)... Bureaucracy at work in the nanny state.
Brian
 
Very cool, thanks for sharing. I live there as well and will be checking out a few of those places tomorrow.

Brian
 
You must log in or register to reply here.
Back
Top