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 Post subject: Question for the Chefs
PostPosted: Thu Aug 14, 2014 6:24 pm 

Joined: Fri Aug 23, 2013 8:42 pm
Posts: 480
Location: Connecticut
I'm wondering what day of the week and what time of day would be a good time to show up
in a professional kitchen and ask about sharpening for the chefs?
Thinking to free sharpen a knife or two , come back in a day or two and see if they want my service.

I have checked with Whole Foods and a couple of Williams Sonomas in wealthy areas and they are very receptive
but...... someone on another forum mentioned getting sued when the housewife cut her finger so I' think I'll try and stay with the pros.

Here in Connecticut, we have one of , if not the densest population of deer. So the state will give you as
many tags as you can use for buck or doe. Just bring in a deer and they hand you another tag. After bringing in10-12 deer
they ask if you want two or three more. BTDT
We also have the same density of lawyers...... not even one damn tag. Go figure :roll:

Douglas


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 Post subject: Re: Question for the Chefs
PostPosted: Thu Aug 14, 2014 7:28 pm 

Joined: Sat Mar 01, 2014 1:15 am
Posts: 3050
Location: Raleigh, NC
Tuesday through Thursday after lunch is the best time to hit a restaurant. Feel free to call and make an appointment.

And I wouldn't be too worried about housewives cutting themselves. Knives are intended to be sharp.


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 Post subject: Re: Question for the Chefs
PostPosted: Thu Aug 14, 2014 9:23 pm 

Joined: Tue Mar 04, 2014 8:28 pm
Posts: 1368
I would contact them before hand, many established restaurants have contracts with their "sharpening guy" and it might be a futile endeavor. At a previous place I work, the house knives were property of "the guy" and he would take half, sharpen them, leave half, and so on. Best of luck, I hope you find some knives to sharpen.


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 Post subject: Re: Question for the Chefs
PostPosted: Fri Aug 15, 2014 8:28 am 
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Joined: Wed Sep 18, 2013 5:21 pm
Posts: 1381
Location: Minneapolis, MN
Depending on the restaurant.

Many do not have house knives, Many do.
Not all that have house knifes get them professionally done.


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 Post subject: Re: Question for the Chefs
PostPosted: Sat Aug 16, 2014 11:35 am 

Joined: Fri Aug 23, 2013 8:42 pm
Posts: 480
Location: Connecticut
Nmiller21k wrote::Depending on the restaurant.
Many do not have house knives, Many do.
Not all that have house knifes get them professionally done.:


I thought that might be the case.
I'm planning on contacting the chef, figuring that he would be the one with his own knives. If there are others,
I'll check with them.

Thank you for your responses.

Douglas


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 Post subject: Re: Question for the Chefs
PostPosted: Sat Aug 16, 2014 3:06 pm 

Joined: Tue Jan 21, 2014 12:56 pm
Posts: 393
You can easily incorporate yourself for some of the legal liability. Its what I did. I sold my sharpening stuff to my business and here I am. I did have to show proof of liability insurance to sharpen at a high end country club... That set me back a little but the chef there goes through edges like no one can and he doesn't have the time to sharpen them. :D

Anyways, a short lawyer meeting and a short tax accountant meeting had me with all the info I needed. Your state or county may need more. All depends on how much you want your side business to make you.

Some restaurants will need a tax id number if their accounting is done in a corporate office. One reason I needed the LLC.


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 Post subject: Re: Question for the Chefs
PostPosted: Sat Aug 16, 2014 11:45 pm 

Joined: Sat Mar 01, 2014 1:15 am
Posts: 3050
Location: Raleigh, NC
Very nice, Panko.

And of course you can now claim all of the stone purchases as business expenses.


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 Post subject: Re: Question for the Chefs
PostPosted: Tue Sep 02, 2014 10:25 am 

Joined: Thu Jan 02, 2014 12:00 am
Posts: 678
for myself, I returned to restaurants I used to work at to sharpen. It's a good way to reconnect with former coworkers and see if anything has changed.

I was doing it as a favor, not to make a buck. But basically I let them know ahead of time that I'd be coming in, cleared it with the chef and got them to round up the knives before hand. Off I went to sharpen in the basement for a couple hours. took some home if they needed it to return later that week.

Now it may be different for yourself as you haven't worked at the establishment, but I still think it's a good idea to have a connection.

A guy coming off the street and a buddy of a cook is a whole different story in my mind.


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 Post subject: Re: Question for the Chefs
PostPosted: Tue Sep 02, 2014 6:49 pm 

Joined: Mon Jan 20, 2014 10:48 pm
Posts: 192
Sharp Knives, not to go too off topic, but where in CT are you? I'm in Norwalk and work in Stamford. I don't need any sharpening now, and while I hope to get some stones, etc., until then I may need some help in the future.


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 Post subject: Re: Question for the Chefs
PostPosted: Tue Sep 02, 2014 9:09 pm 

Joined: Sat Jul 05, 2014 10:06 am
Posts: 191
Chef and Sous chef will probably have their own knives, and most of the line cooks if they do prep in the AM will probably also have a knife or two of their own. Most places will want someone that sharpens on site if they have their own knives, but as has been said, there are whole businesses committed to leasing knives and utensils to restaurants on contract, just like aprons, floor mats, and rags. They come in with new stuff when the old stuff wears out, and wash the stuff thats still useable. The knives are almost all Dexter-Russel, or one of the other white or black handled commercial junk variety. Pots and pans are usually nicer quality than the knives in restaurants. I've worked in restaurants, BOH and FOH for years, and I'd say the places most in need of a sharpening guy are going to be regional chains, with three or four locations, pizzerias, and single location restaurants. The bigs will all have leased knives, for a monthly fee they get two full sets of knives that are swapped back and forth every once and awhile so they can be sharpened. Crappy restaurant house knives, are usually things you'd want a specialised grinder for (they are usually scandi ground so that they are thinned every time they are sharpened, as opposed to having a blade that tapers from spine to edge, that's why you see the used restaurant knives on ebay where what used to be a 10" chefs knife is now a 6" filet knife. Sous Chefs are the most likely to really have a keen interest in knives from what I've learned as a former line cook (recently started my own business and took some regular hour work). Chefs definitely will have some nice knives at home, but the Chef is more than likely not going to be the guy cutting onions for three hours every morning, he's probably sitting in the office with a spreadsheet planning orders for next weeks menu. Sous Chefs are typically the managers of the kitchen staff, and are way more likely to still be doing some grunt work. Some restaurants have dedicated prep staff, and some of them will have their own knives. I always did. Some restaurants, the line cooks are there all day doing prep before service. Many of them will have their own knives.


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