Recent content by Adamm

How do all the chefs and pros store/ carry there knives at work. I currently have an utilitarian edge knife bag but it has seen better days. I used to use a Kobi kit but it didn't last. I have used a tool box but it was kind if big but very functional so I was wondering what everyone else uses?

I soak mine in HOT water, oxy clean, and dawn dish soap as a degreaser and a little bleach. Iv also used the heavy duty cleaning stuff like used in restaurant for really bad stains. I always run my coats twice to get any extra soap off a second time with bleach and regular laundry detergent...

Either dickies, cheap wrangeler cargo pants from wally world, or La police gear tatilite pants. The third probally being the lightest and most breathable, and pretty cheap as well.

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I use pretty much all carbon knives, After i patiana them i have no issues...

Interesting, Kind of makes me wonder where this cut comes from...

lol nice

in culinaey school the chef cooked brains with scrambked eggs, it sounds gross butbit tasted just like scrambled eggs kinda weird.

cool stuff lol

try sharpening cpm 154 thats a pain, theres a reason why i own pretty much all carbon

nice! its great to see you giving on to somone that apreciates it.

I use crocs, there cheap, comphy and hold up very well, i had a pair of birkis, they wore out in in under a year, nothing like your shoes craping out on you the week of mothers day. plus the break in period was hell on my feet.

lol, thanks for sharing.

misono sweedish, i got my gyuto almost 4 years ago, its still my go to knife.

nice! nothing like using a knife for the first time