Originally Posted by RustyIron
Why would a chef need one of your fancy ass knives?
Good question, it's one that I have asked myself for several decades.
I think a polished edge that cost the chef's owner a pretty penny was proof that this chef was a valued commodity. I used to walk out of the better places with +500 bucks in my always crappy jeans for about four hours work. Usually the bevels were still true so I just repaired dings and flattened sections.
But it did benefit the restaurant. Some of these chefs, even in Madison, had notoriety. If a meal was personally prepared by Chef Yon Upchuck, and that name had clout, you could count on several hundred dollars in food and tips per table
with perhaps three turns per evening.
Did it pay? Well, the fancy-schmancy place where I polished these overpriced carving knives actually made a complete glass wall
from floor to ceiling and wall to wall so the rich-folk could watch fireworks
over Lake Monona without having to rub elbows with the human flotsam or get a raindrop on a European fitted suit.
The rich are not the same as you and me...