- One of the most common questions I've heard about people in the culinary trade is,"why do chefs carry around that big bag of knives, do they not have any in the restaurant they work at?"Another good one I've heard is,"Why do chefs have to spend so much money on knives?" If you've ever asked these questions to a friend or even yourself, this blog may contain the answers you've been curious about. And yes, some restaurants have knives but usually not the ones needed for the job.
And not because in some countries they are continuously dying out, being bit-by-bit (or bite-by-bite?) replaced by impersonal meat factories and their polished products in shiny supermarkets. Yet, I’ve never stopped by a meat department with its “lush”-looking offer either. And there is no PA or a family member who goes shopping and buys meat instead of me either.