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miketayl0r
08-02-2012, 01:25 AM
hi,
line cook from Cleveland but living and working in Pittsburgh. i recently found this forum through hours of mindless knife research. i have been cooking for 9 years and have only recently this past year begun to obsess over the tools of our trade. i want to thank the founders for having a thread to make newcomers feel welcome. i look forward to advice from you knife vets and would be honored to give my feedback where it is wanted.

Roster
Starting Lineup:

Kanehiro Gyuto 240mm AS
Takeda Nakiri 165mm AS
Moritaka Petty 130mm AS
Takayuki Grand Chef Hankotsu 150mm
Shun Classic 8" Offset Bread Knife
Global Plating Tongs:razz:

Subs:

CCK Small Cleaver
Miyabi 7000 D Damascus 8" Chef's Knife
Shun Classic 7" Asian Chef's Knife

sachem allison
08-02-2012, 01:26 AM
welcome!

Eamon Burke
08-02-2012, 01:26 AM
Welcome! Nice to see you here.

miketayl0r
08-02-2012, 02:16 AM
Welcome! Nice to see you here.

thanks for the tip on your website. apparently the saya i purchased on chefsknivestogo isn't a fit for my gyuto so i seek your services

Johnny.B.Good
08-02-2012, 02:18 AM
Welcome to the forum Mike.

What kind of restaurant do you work in?

Crothcipt
08-02-2012, 02:38 AM
Welcome, nice line up you have there. Are you wanting to upgrade, or just lusting after something new?

MadMel
08-02-2012, 08:50 AM
Welcome, nice line up you have there. Are you wanting to upgrade, or just lusting after something new?

Welcome!! I believe that just goes together, no??

gamblerS4
08-02-2012, 10:06 AM
Hey miketayl0r, welcome!

El Pescador
08-02-2012, 10:15 AM
Welcome and nice kit. What do you sharpen with?

Pensacola Tiger
08-02-2012, 10:46 AM
Welcome to KKF!

Lefty
08-02-2012, 10:57 AM
Welcome Mike! Even your subs are starters for many people!
I have a feeling you'll have a bit to offer up, not just "take" from here.
Good to have you :)

miketayl0r
08-02-2012, 11:23 AM
Welcome and nice kit. What do you sharpen with?
they're only starter stones until i feel confident in my skills in sharpening and purchase upper level knives.

Beston 500
Bester 1200
Suehiro Rika 5K
Takeda hand held whetstone 500/1K

miketayl0r
08-02-2012, 11:50 AM
Welcome to the forum Mike.

What kind of restaurant do you work in?

i work in fine dining. american contemporary. http://www.bigburrito.com/eleven/eleven.shtml

Dave Martell
08-02-2012, 04:49 PM
Welcome to KKF Mike :)

GlassEye
08-02-2012, 04:51 PM
Welcome

chinacats
08-03-2012, 02:08 PM
Welcome!

The Edge
08-03-2012, 03:08 PM
Welcome!!

bikehunter
08-03-2012, 05:30 PM
Welcome