Are electric knives used in foodservice?

Question

After learning several months ago that immersion blenders and many other kitchen gadgets/appliances have foodservice equivalents that are usually much more powerful and durable than the consumer equivalents, I've been on the lookout for a "foodservice-grade" electric knife.

However, after scouring several of my usual physical and online restaurant supply sources, it would appear that I'm chasing a ghost. "Electric [carving] knife" is a foreign concept. It's possible that they just go by another name (e.g. foodservice immersion blenders are often called "power mixers" or just "mixers") but I don't think so.

So for those who've worked at one: Are electric knives ever seen in professional kitchens? If so, do they just use the cheap consumer products or is there a commercial equivalent? And if not, then why not - is it deemed impractical over a good-quality "manual" carving knife or is there some other reason why they seem to be shunned?

Asked by Aaronut

Answer

I would consider the professional equivalent of the electric carving knife to be the meat slicer, i.e. the rotating blade device most often seen behind the deli counter.

At home, to break down a roast bird, take the meat off of a lamb-leg, etc., a good manual knife is most likely the proper tool.

If, on the other hand, I have a large ham (cooked or cold), or some other chunk of boneless meat that I want to slice more-or-less uniformly, then I will break out my electric knife. For the home user, it is a fairly practical device, not taking up too much space, etc.

But its uniformity and speed cannot compare to the slicer. As to a professional kitchen, you may or may not find one there. Certainly in deli-type restaurants you would have them. In a more traditional restaurant they are not as concerned with quick production of sliced meat, so any slicing is probably done by hand.

Answered by sdg

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