Spyderco Kitchen Knife question

[SpyderEdgeForever]

If a modern-day food processing plant, whether it be meat, fish, poultry, or vegetables, decided to exclusively use the Spyderco kitchen knives as their exclusive knives for processing the various foods, such as cutting up and butchering the carcasses into smaller cuts of meat, and cutting up vegetables and fruits of different sorts for commercial sale, could they both legally and functionally do this, or, would there be certain food processing tasks that would require other commercial-grade knives in order to complete?

And also, could a restaurant exclusively use Spyderco kitchen knives, such as the Santoku and Utility knives, for all of their food preparation tasks that require knives, or, would they also have to resort to other commercial knives?

And here is a question about future Spyderco kitchen knives: Is there ever a possibility of a Spyderco Skinning knife, that uses the standard Beef and Sheep Skinner blade shapes, coupled with Spyderco's chosen steel and handle materials, or, not likely?

[SF Native]

The food processing facilities that I have worked with use power tool. Big scary specialized saws. No one uses knives.

[The Deacon]

I'd agree with SF Native regarding food processing facilities. As for restaurants, I'd say it would be more a case of the available selection limiting their use than any legal issues. IIRC, the handle color of at least one model was chosen at the request of restaurateurs and one model specifically designed for Japanese restaurants.

[aesmith]

In some environments the knives would need to withstand machine washing, maybe sterilising as well.

[sal]

Many of our serrated K04 models are being used in shops where a lot of cutting is done, such as in sandwich shops.

Our new bread knife is in and will be available soon.

sal

[Jazz]

Double post

[Jazz]

I've worked in a restaurant since I was 19, and the most used knife is a 10" chef knife. Maybe I should design one, because I haven't met the perfect one yet. They should have a half decent point and nice, wide blade (for knuckle clearance and lots of sharpening life), and be fairly thin and light. Did I mention plain edge? Second is a good parer, then bread knife. I use a boning knife occasionally, but find a sharp chef knife will get most anything done.

[The Deacon]

Our new bread knife is in and will be available soon.

sal

Excellent news!

[boxer93]

Our new bread knife is in and will be available soon.

sal

Excellent news!

Could not agree more. I was hoping it would be available for Christmas. Maybe for my wife's birthday.

[polyhexamethyl]

sal wrote:
Our new bread knife is in and will be available soon.

sal

excellent news, i was about to hit the trigger on a used gerber bread knife since i wanted to start a kitchen knife set only from pocketknife making companies - the spyderco bread knife probably is probably the closest match to the other spydies in the kitchen :D