Providing cooks with kitchen knives is a way to open up the industry, especially for workers of marginalized backgrounds
, they are providing knives and other tools to staff. “I’ve worked in places where you’re expected to invest a good couple hundred bucks just to start working,” she posted. “Disgusting imho.”
There is much romance around the idea of a chef and their knife. It is the essential tool, the one every chef seemingly gets a tattoo of. Knives are the things they are asked to pack up when they lose. Of course, any industry is going to produce gearheads, and it makes sense that chefs would start to get into the tools they were using every day.
The practice of providing house knives is more common outside of the fine dining world. “I know lots of cooks in larger hotels, larger operations, and there’s just shop knives that belong to the kitchen,” says Collier. “And they’re obviously horrible most of the time because there’s no sense of ownership.” Showing up to work and having to execute a mirepoix with a chipped, dull knife is obviously frustrating, so those who wanted to and could afford it began to bring in their own tools.
This, Justice says, sets up a class divide that she hopes to chip away at. “There are vast cultural differences, kitchen to kitchen, but I think there’s a self-selecting and gatekeeping quality to this,” she says. Having your own knives has become expected in fine dining spaces, which means if you can’t afford them, you aren’t considered dedicated enough for fine dining jobs, and the cycle goes around and around.
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