Chef knifes.
You will be using your knives continuously throughout your career so purchase the best that you can afford. A good
set can last for decades if cared for, but you will also continually update and grow your set.
As a minimum you will need:
1. Medium to large cook's knife - Western or Japanese style blade.
2. Straight edge carving knife
3. Serrated 'bread' knife
4. Paring knife
5. Peeler
6. Sharpening steel/stone
The efficiency and life span of your knives will depend on how well you look after them:
- Always keep a sharp edge. Blunt knives will produce poor results, damage ingredients and is extremely dangerous
as the chance of cutting yourself is greatly increased as you need to apply more pressure to cut the food item.
- Use the correct knife for the task.
- Keep knives clean and safely stored when not in use, we recommend a knife roll.
- Personalize your knives. There may be several chefs with the same make and style
- When walking with a knife, always keep the blade pointing to the floor.
-always sharpen your knives in space, and never sharpen anyone else's knife.
As you move onto different sections you may be required to purchase additional specialist knives to enable you to
carry out your work effectively.
*Personal knives are the responsibility of the owner at all times.