Quick question chefs: Do you use your own knive at work or are they supplied to you?

Like it or not, if you use your own knives, 2 things will probably happen: either they’ll get abused or stolen. That’s why I stopped bringing my good knives with me. How about you? Do you bring your own?

Last place I worked tried having high end knives but they disappeared and no one wanted to maintain the ones that were left.  They ended up working with knife rental service.  It was a good solution since the knives were counted every week and they weren’t so fabulous that anyone would take them.  The service kept them sharp which was great.  I use Henckels and Tridents at home.  I keep them sharp with a stone and oil.  

Can anyone recommend a good steel to replace the one I have — it’s old and is pretty worn out.

I personally use my own knives at work. I carry my knives w/ me daily, and do not leave them for others to use. I’ve had issues in the past w/ cooks using my knives w/o asking and have paid the price. Fortunately, My Wustoff’s have a lifetime guarantee for replacement. That is why I bought them. I do not allow anyone to use my knives unless they ask. That has always included anyone above me. Then again, Chefs know that you Never use anyone’s personal knives w/o asking. Even if someone asks, doesn’t mean I’m going to allow them to use them. Some people just don’t have a clue and deserve to use that knife from Sysco.

I use my knives and my right hand uses his also.  No one has the right to touch my knives even when asked.  plus we put our intials on our knives like  my Wustoff’s but I’m the only one with a Shun set so everyone knows hands off my property. that included my spoons, spatula, peelers, whisks,etc

it is better to have and keep an eye on your knifes because you feel more comfort using you own equipment  and you must keep them sharpen a dull knife can hurt more than a sharpen one

I cant imagine not using my knives at work.  That is where I spend most of my cooking hours!  They are sharp and no one touches them or face my wrath.  Simple as that.  A craftsman has to have good tools to be successful.

Absolutely I do. A mixture of Wustoff’s and Henkles. But, for semi stiff boning knives, nothing beats a Forchner.

I used to be very precious about my knifes earlier in my career. I regularly spent time in cookshops, browsing for gadgets and especially for knifes. And on my days off I took out the stone and sharpened my own knifes, and I was loving it. Now, some fifteen years later, I don’t really mind which knife I use at work; as long as it’s decently sharp—luckily my workplace provides pretty well-maintained cut-ware. Also, I let let a professional do the sharpening of my kinfes about twice a year. Turns out that they can do a much better edge, which lasts a long time. Still: any chef should respect and love his tools.  

@ Blacksheep, I am looking for the like button for your comments. I learned early on not to lend out my knives or my motorcycle. Both got abused and returned in worse shape than I gave them out in!

Thanks Campuschef. Can I borrow your motorcycle? I haven’t ridden in yrs!