Quote:
Originally Posted by ellamac
So, my question for today is, "Can a chef just bring in a custom stainless/carbon steel knife and start using it?"
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In my experience (small sample size, though), the answer depends on the restaurant. I've made custom pattern-welded knives for places where the response was, "Don't worry about that. The health inspectors aren't looking at the knives...." And there are places where the person in charge
was concerned about following the letter of the law instead of the spirit.
It seems that the handle is more the worry than the steel used for the blade, The two things that were consistent were: (1) Don't use natural woods/bone for the handle unless it's professionally stabilized, and (2) make sure the fit/finish is tight so there are no gaps (in the handle, bolster, etc) for food to get stuck in.