Why don't real professional chefs use super heavy duty "professional" cookware?

Cafe Society
81

Why, a skull spoon, of course. Think grapefruit spoon, only bigger.

82

Sounds like a unitasker to me. What else can it do?

83

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84

I didn’t read the three pages of replies, so someone else may have said this about the knives, but here’s another thing. Most(all) restaurants send their knives out to be resharpened ever week or so. This means they don’t have to hold their edge as well. It also means that every few months they have to be replaced since there isn’t much of a blade left. All this means they don’t need to have $75 chef’s knives. The cheaper knives will be just fine since they only need to last a year or so before they get replaced.

85

Well, mine is the deluxe model. It has a small protruding lip that is just perfect for popping out the eyeballs whole.

It makes such a difference to your buffet table when you can offer whole undamaged eyes, instead of pathetic partially crushed ones.

86

Based on several conversations with chefs (I work in a culinary school):

In their home, or on a private chef gig, they might bust out the big-bucks equipment. In a crowded, chaotic restaurant kitchen, a good knife is just going to get nicked. And yes, I do mean “nicked” in both ways – $8 an hour employees and $400 knives do not mix.

87

Actually, yes. My grandfather used to like chopped brains mixed with scrambled eggs for breakfast. Not sure if he preferred those from specific animal or if any would do.

88

You mean Ginsu knives?

I have a ginsu chef knife, filet knife, and two carving knives. There was a product demonstrator at a local store where I was shopping who was using one to saw up a wooden cutting board then slicing tomatoes with it, after which he said “who wants to buy a set”?

I realize it’s heresy to some folks, but I like my ginsu knives. They’re cheap, they work, they never need sharpening… Yes I’ve used fancy chef knives and yes, in some ways they are better, but if something bad ever happened to the ginsu’s - lost, broken, used to saw masonry blocks, whatever - they would be easy to replace. And I don’t have to fuss with sharpening them. Look, I’m a competent cook but I don’t get off on elaborate kitchen gadgets. Gimme really basic, durable stuff that gets the job done and doesn’t require a lot from me in regards to TLC.

Then again, I’m the person who once started a thread on which wine to drink with a bolonga on white bread sandwich. Yeah, I’m a barbarian.