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Workplace Safety Article

Discussion in 'Professional Chefs' started by greg, May 2, 2001.

  1. May 2, 2001 #1
    greg

    greg

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    Professional Chef
  3. May 2, 2001 #2
    pooh

    pooh

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    How interesting. This is sound advice for homecooks as well!

    Thanks Greg.

    :)
     
  4. Jun 10, 2001 #3
    svadhisthana

    svadhisthana

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    Thanks Greg!
     
  5. Aug 1, 2001 #4
    youla

    youla

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    Sound advice Greg..I changed to a japanese cleaver about 4 years ago due to pain in my shoulder...it has gone now...I think height comes into it too..most kitchens are made for men..the benches combined with a chefs knife bring that whole shoulder thing into play...I am quite short [my sous is shorter] I cannot reach plates,chop properly on certain benches..believe me they are not all standard!!but I recommend the japanese or half cleaver to everyone... :D