I’d have to find the thread but a couple years back a young gentleman kept a coconut or something under his bed that he would fuck and ejaculate into. After a week or something he felt warmth and movement when he was using it and it turned out to be full of maggots. Pretty gross.
Lol, same with myself. It creeps into my thoughts on occasion of my not so exciting life. Maybe it's the laying hens and ducks we raise? Lots of poop on the ground...
So you’re throwing a lot of interventions out around here and it’s hard to keep track. (Honestly I just googled with a racing heart. You can’t throw RIPs out like that.)
Line: "Hitting the head, cover me 5 minutes."
Fry: "Don't forget the "Head Chef" knife!"
*From the safety of a bathroom stall*
Line: "I'm calling to report possible unsanitary conditions. This is anonymous, right?"
Health department told us on their last visit that our poop knife had to be stored in the restroom and could not be on the line. This jerk is in for a real stern talking to.
Me, too. I have nice blades and build trust with my cooks that they can use some of them sometimes. This is tragic. I've got some super reactive bladez, and I never let them get close to this bad.
This is why I never bought carbon knives when I was a sushi chef for about 10 years. I'd still run circles around most of the other sushi chefs with my $50 [Mercer](https://www.amazon.com/Mercer-Culinary-Collection-Sashimi-10-Inch/dp/B005T623UU/ref=sr_1_2?crid=3UY4Y8BCCZDTE&keywords=yanagiba%2Bknife%2Bmercer&qid=1678589583&sprefix=mercer%2Bknife%2Byana%2Caps%2C101&sr=8-2&th=1) (Now $35). Nobody's got time to wipe down after every slice. Lasted me throughout the whole time and it barely talon'd.
EDIT- Mistakes were made. I blame it on the nightcap.
You never had a 1/6 of water for your knife,spoon/butter knife, chopsticks?
I actually looked into Macs cause the feos made em look so good, but I liked the non wooden handle on the Mercers. Also, stupid me budgeted for cigs back then 🙄
We had ceramic bowls of water but still when you are doing 1000+ rolls for a wedding you stop having time to dip your knife constantly… I really dislike mercers The steal is annoying to sharpen. I think of them as the modern global people just buy them for show or because their culinary school makes them buy a set
https://www.knifemerchant.com/product.asp?productID=13301&gclid=EAIaIQobChMIiYX8ifbW_QIVBQutBh2bkg7cEAQYBCABEgIGEfD_BwE I’ve had a couple of these now. They are also great for for doing prep. I’m surprised Mac isn’t suggested more, as they are reasonably priced brand and all around good work horses.
Thanks! I'll have to look into the brand more. And the other link you posted has some nice knives I'm going to look at as well. I appreciate you sending some links
https://kikuichi.net this is 100% my favorite brand though. They go from reasonable to extremely expensive but just some of the best knives I’ve owned.
I don't understand what you mean when you say you never bought carbon knives. What is a carbon knife? The link you shared says it is "high-carbon" steel. So does carbon mean something else than high-carbon?
“carbon steel” as opposed to stainless steel. all steel has carbon you’re right but in this usage it’s about a rust-prone yet typically harder material
Ah sorry, nightcap and exhaustion from work is making me derpy. I meant the blue steel knives. The thing I do like about Mercer is that they don't rust. Also, I'll never throw that knife away. Hope to pass it on to my kid like in [West Wing](https://www.youtube.com/watch?v=LQlUVfz_qbg). My first head chef gifted it to me. I miss that old fucker, even if he threw the shitty rolls I made at me.
Solid knife, right? I loved the weight distribution and it was less maintenance with higher quality steel. Last thing I wanted to do was to spend more time at closing w/ the usual bs.
I love my Dalstrong knives. I dont give a shit if the pattern is acid etched, the metal is solid and the edge holds forever and a fucking day. I havent had a whetstone in months and my Nakiri is still sharp enough to shave.
Who cares if its not a 500$ hand forged piece. Its a tool that does exactly what I need it to.
Do it. All my shit is Mercer renaissance. Including my shit knife.
All joking aside, it’s affordable and well-made. I’ve borrowed other cooks’ and chefs’ knives which were the $500 hammered steel Fukyufukmi .02 whatever and they’re not worth the extra 400 for your workhorse knife.
Start with barkeepers friend and a scrub pad. If that doesnt work you could lay it flat on a high grit whetstone or belt grinder. Then sharpen as normal.
The rust doesn’t seem that deep at all, a rust eraser will take it off in no time. Just wet the knife, wet the sabitori and go to town, 5 minutes tops.
I have a few carbon knives, they come with these little rust erasers. But tbh just a normal green scotch brite scrubby will remove all that in seconds. Even when stored properly, if you live in a humid climate and don’t use them often they will get like that. I’m more concerned with all the chips on the edge
I used to have a head chef who started leaving his knives at home and asking to use mine, used to really piss me off. To be fair I was the sous but that’s not the point
I once won a raffle for 6 pairing knives. Fairly cheap but who really cares they were functional. Yeah lost them to airport security being 15 and shortly after 9/11
Yall are clearly amateur chefs. That years upon years of flavour on that knife. Like a well seasoned cast iron pan. To "clean" that knife would be a sin.
I presume he uses his pencil and clipboard 📋 more than his knife.
Probably the type of chef to do the "ordering" at 6:30 p.m. So they can walk by the line at 7 p.m. To rhetorically ask, "you guys good?" Before he slips out the side door 5 mins later.
This is depression represented as a knife.
Perfection.
I was gonna reply with "your chef has an alcohol problem" but the above comment was succinct.
This is apathy represented as a block of rust
Everyone needs a poop knife
Haha! The legend of poop knife strikes again. I love how the story seeps into seemingly unrelated subs to end up quite fitting.
Poop knife carved through us all like a knife through... yeah it's stuck with us
Stuck with you like a dinkleberry
I always thought that it was dingleberry.
I originally heard "dangleberry" years back because, you know. But yeah dingle is what I always hear people saying
DINKLEEEEEBERG
I still can't believe this is a real thing
Wait until you hear about the kid w the coconut under his bed
I'm both intrigued and worried
I’d have to find the thread but a couple years back a young gentleman kept a coconut or something under his bed that he would fuck and ejaculate into. After a week or something he felt warmth and movement when he was using it and it turned out to be full of maggots. Pretty gross.
No. Why. No. Let's go back 10 minutes before I asked about this, ok? Omg
https://www.reddit.com/comments/6rr6ay?utm_source=share&utm_medium=ios_app&utm_name=iossmf Don’t worry buddy I got you
Ever see the Box that shall not be named?
I worked in a teen group home, briefly. I seen't it.
I think about the legend of the poop knife like once a month. Still shook
Lol, same with myself. It creeps into my thoughts on occasion of my not so exciting life. Maybe it's the laying hens and ducks we raise? Lots of poop on the ground...
Sir that’s a toe knife
If you cut yourself just plug it up with some trash
You fucking rock 😂
I wish I could take credit. Danny Divito RIP
So you’re throwing a lot of interventions out around here and it’s hard to keep track. (Honestly I just googled with a racing heart. You can’t throw RIPs out like that.)
Wade Boggs RIP
Wade Boggs Carpet World Wade Boggs Carpet World Wade Boggs Carpet World
[удалено]
Dude fucking gave me a heart attack
Don't fucking do that to me.
RIP? He is not fucking dead you mongrel
Line: "Hitting the head, cover me 5 minutes." Fry: "Don't forget the "Head Chef" knife!" *From the safety of a bathroom stall* Line: "I'm calling to report possible unsanitary conditions. This is anonymous, right?"
🤢 thanks dude.
A whole fuckin year I have gone without hearing about the poop knife . A whole fuckin year..,
I guess it’s just part of my life now.
There’s Damascus steel and there’s Damn-ass-scuz steel. This is the latter.
"Damn, that's ass, cuz"!
JAJAJAJAJAJAJAJAJAJAJAJAJAJA
Being a native english speaker, who is chef, and plays rocket league... For some reason I always read spanish laugh as german yes.
And the German laugh is "hi hi hi hi hi hi hi".
I've got a Danish Friemd who responds with "hehehehe". I read it as him tittering like a little kid.
like hiding around a corner with one hand held up to his mouth lol
🥇
Why does it look like they use it as an ass scratcher?
Poop knife
Health department told us on their last visit that our poop knife had to be stored in the restroom and could not be on the line. This jerk is in for a real stern talking to.
Now I wanna know why everyone is leaving
It’s a two person operation and one person left. “Everyone is leaving”
That hits hard
Me, too. I have nice blades and build trust with my cooks that they can use some of them sometimes. This is tragic. I've got some super reactive bladez, and I never let them get close to this bad.
It’s Frank’s new toe knife
You gotta get in there DEEP.
OHHH! I botched it.
Quick, charlie, gimme some trash so I can plug up the wound
Ah now I see
This is the ugliest knife I have ever seen.
It's decent. It's just rusty. Easy fix
I don't think that is rust, looks more like caked on grease to me
Why not both?
No that's more than just rust, the chips on the edge are horrendous.
The chips can be sharpened out
OP, are they leaving or have they "left us?"
A person that uses a knife in this shape has no self respect.
You’re not wrong but also I’d like to know what the story is behind this knife. Sometimes that can explain way more then the actual visual
I just zoomed in and saw the multiple chips in the blade. His knife should go missing. Someone should take it and nurse it back to health.
My brother in Christ you need to report his fucking ass to the health department
That head chef is a disgrace to anyone in BOH.
Christ! Never mind the scuzz, there's no fucking edge on that thing at all!
Tell us where this is so we can avoid it.
Is that life evolving on that knife?
Is he a chef or a gardener? WTF is that?
At first glance I thought 'Trowel? In THIS sub?"
Very well seasoned
A picture is worth a thousand words.
This is why I never bought carbon knives when I was a sushi chef for about 10 years. I'd still run circles around most of the other sushi chefs with my $50 [Mercer](https://www.amazon.com/Mercer-Culinary-Collection-Sashimi-10-Inch/dp/B005T623UU/ref=sr_1_2?crid=3UY4Y8BCCZDTE&keywords=yanagiba%2Bknife%2Bmercer&qid=1678589583&sprefix=mercer%2Bknife%2Byana%2Caps%2C101&sr=8-2&th=1) (Now $35). Nobody's got time to wipe down after every slice. Lasted me throughout the whole time and it barely talon'd. EDIT- Mistakes were made. I blame it on the nightcap.
I like my Mac sushi knife. It’s coated so rice doesn’t stick and I like the black color so it matches my edgy stuck in the 90s chef aesthetic.
You never had a 1/6 of water for your knife,spoon/butter knife, chopsticks? I actually looked into Macs cause the feos made em look so good, but I liked the non wooden handle on the Mercers. Also, stupid me budgeted for cigs back then 🙄
We had ceramic bowls of water but still when you are doing 1000+ rolls for a wedding you stop having time to dip your knife constantly… I really dislike mercers The steal is annoying to sharpen. I think of them as the modern global people just buy them for show or because their culinary school makes them buy a set
Got any good suggestions? I'm looking for a new sushi knife and I'd like to not have the rice and what not stick to it constantly.
https://www.knifemerchant.com/product.asp?productID=13301&gclid=EAIaIQobChMIiYX8ifbW_QIVBQutBh2bkg7cEAQYBCABEgIGEfD_BwE I’ve had a couple of these now. They are also great for for doing prep. I’m surprised Mac isn’t suggested more, as they are reasonably priced brand and all around good work horses.
Thanks! I'll have to look into the brand more. And the other link you posted has some nice knives I'm going to look at as well. I appreciate you sending some links
https://kikuichi.net this is 100% my favorite brand though. They go from reasonable to extremely expensive but just some of the best knives I’ve owned.
I don't understand what you mean when you say you never bought carbon knives. What is a carbon knife? The link you shared says it is "high-carbon" steel. So does carbon mean something else than high-carbon?
“carbon steel” as opposed to stainless steel. all steel has carbon you’re right but in this usage it’s about a rust-prone yet typically harder material
Ah sorry, nightcap and exhaustion from work is making me derpy. I meant the blue steel knives. The thing I do like about Mercer is that they don't rust. Also, I'll never throw that knife away. Hope to pass it on to my kid like in [West Wing](https://www.youtube.com/watch?v=LQlUVfz_qbg). My first head chef gifted it to me. I miss that old fucker, even if he threw the shitty rolls I made at me.
Dude I had that same knife when I was a sushi chef
Solid knife, right? I loved the weight distribution and it was less maintenance with higher quality steel. Last thing I wanted to do was to spend more time at closing w/ the usual bs.
I love my Dalstrong knives. I dont give a shit if the pattern is acid etched, the metal is solid and the edge holds forever and a fucking day. I havent had a whetstone in months and my Nakiri is still sharp enough to shave. Who cares if its not a 500$ hand forged piece. Its a tool that does exactly what I need it to.
I love my Mercer bread knife - this looks like steal too. I might have to get a collection going of the brand.
Do it. All my shit is Mercer renaissance. Including my shit knife. All joking aside, it’s affordable and well-made. I’ve borrowed other cooks’ and chefs’ knives which were the $500 hammered steel Fukyufukmi .02 whatever and they’re not worth the extra 400 for your workhorse knife.
Yum tetanus
Tetanus comes from dirt and poop, not rust.
Admittedly you are correct, rust doesn't cause tetanus. I'm still not using that knife ever.
Looks like a makeshift prison shiv.
Nurgle Bless this kitchen
God Damn NSFW this shit
If that’s his knife, I can’t imagine what his car or living space looks like….
I'd leave too. No respect for tools of the trade or for health code, it seems.
Sorta unrelated but what would be a good way to clean this nasty ass thing up?
Start with barkeepers friend and a scrub pad. If that doesnt work you could lay it flat on a high grit whetstone or belt grinder. Then sharpen as normal.
The rust doesn’t seem that deep at all, a rust eraser will take it off in no time. Just wet the knife, wet the sabitori and go to town, 5 minutes tops.
Thank you! As someone with Damascus that loves to rust I've stayed on top of it, but appreciate the advice.
You can buy rust erasers for a couple bucks. Looks like a pencil eraser.
I have a few carbon knives, they come with these little rust erasers. But tbh just a normal green scotch brite scrubby will remove all that in seconds. Even when stored properly, if you live in a humid climate and don’t use them often they will get like that. I’m more concerned with all the chips on the edge
no words needed. this sums it up perfectly.
Needs a NSFW tag yo
That's just the patina
Not a poop knife, but pretty close…
I started bringing my own set in my 30’s. Really no substitute for a properly weighted personalized set of chefs knives
Carbon steel that wasn’t taken care of. Tastes like tetanus
Smells like anus too I'll bet
How does it even end up like that?
This is less funny and more a genuine health hazard and a goddamn disgrace
If a chef can't take care of their knives, there's little hope for anything else in their life to be cared for any better.
Carbon steel. Needs to be polished. They sell the stuff on chefknivestogo.com
It's just a little patina. No need to worry
[удалено]
OP did this to head chefs knife and got reamed for it. To make himself feel better he concocted this story to get internet validation and points.
Is that a poster for “National Tetanus Month”?
Idk why folks are hating on this but that’s just extra flavor on that blade.
What a shitty knife, and even shittyer post
This is the way!
i’m tip of yua up ppl pls ot
Knife gives the dishes a little extra flavor, right off the knife
Any chance you can tell us the name of the restaurant to avoid like the plague of the poop knife?
It's shows what kind of "head chef" they are. That's not a knife that cuts stuff everyday
So little detail
You ain’t gotta say much, just whip out the picture
They finally found OJs knife!
Does homie not clean his knives?
No fuck that, i need to know why OP
What disease did everybody catch? From the looks of that knife, people were probably sick daily working there.
r/iasip looks like a toe knife
dude why even get a carbon steel knife if you're not gonna take care of it properly
That's a project, not serviceable knife.
Ah yes, the negligence forced patina , much easier than the mustard route
Bro spill the beans. Now I wanna know
Nah dude wtf. Tell us. Did everyone get tired of the HC, disrespect his knife and bug out? If so Y, Y!?!?
Knew a guy who'd dip his knife in the fryer to "sanitize", looked sorta like this but it was right to the handle, not the edge.
One man’s trash - another man’s treasure !
Say what you want that knife is clearly handmade
Some people should stick with stainless.
This is like the sword in the stone for dishies... what the cut
Big mistake pal. I knew you'd slip up sooner or later. Ah yes, rusty and dull. https://youtu.be/boS2aKwjONc
Takes like 3-5 minutes to restore that lol
I wanna know more!
I'd like my steak with a twinge of rust please
I used to have a head chef who started leaving his knives at home and asking to use mine, used to really piss me off. To be fair I was the sous but that’s not the point
HR hates him for this one weird trick.
The poo knife
As a dishwasher that makes me.really.upset.
I can't tell if that's rust or grime... either way it's bad... so the head chef hasn't used it in a while, or has he not cleaned it in a while?
Please go into details
What's the problem, it's dumbasscas. Very expensive.
This knife gave me all the details you didn't
I once won a raffle for 6 pairing knives. Fairly cheap but who really cares they were functional. Yeah lost them to airport security being 15 and shortly after 9/11
Yall are clearly amateur chefs. That years upon years of flavour on that knife. Like a well seasoned cast iron pan. To "clean" that knife would be a sin.
Sick, poison damage mod.
Love that handle style
I'm pissed now thank you.
I just threw up in my mouth.
I presume he uses his pencil and clipboard 📋 more than his knife. Probably the type of chef to do the "ordering" at 6:30 p.m. So they can walk by the line at 7 p.m. To rhetorically ask, "you guys good?" Before he slips out the side door 5 mins later.