Recent content by linecooklife

For a restaurant

Hey guys I'm working in San Francisco and we're trying to get our charcuterie program up and running. I've been having the hardest time trying to figure out what certifications I need and how and where to take the class. Not sure if it's SF specific or just a state certification. Anyone done...

I find the knife I reach for most with squash is someone else's... really tho I just grab a crappy beater house knife to hack it up and then maybe switch to one of my thin guytos if I'm doing nice dice or what have you.

Forgive me if there's already a thread about this. I am looking to get a basic beginner camera for taking pictures in the kitchen primarily. Not looking to pay too much around 500 would be nice. Used would be ok. Defiantly digital and I like the sounds of the wifi enabled ones so I can easily...

Just keep sharpening. The stone feels corse right now from the scratches of the low grit flattening stone. As you sharpen it will smooth back out

I believe it is river caught in Oregon. There are no visible scars on the skin and the fish look both fresh and not roughed up. What's curious to me is the areas effected are small and there is a total contrast between the flesh in the "pocket" and the surrounding flesh. Meaning the rest of the...

So Iv been cutting salmon on a regular basis since Iv been working in restaurants and Iv never encountered this problem. But the last two times I got in salmon I found strange mushy pudding like pockets in the flesh. You can basically stick your finger right in and scoop out goop from a few...

Hey guys looking for a few recommendations for a line cook of mine looking to take the plunge into j-knives So far his collection is limited but he has seen and used a few of mine and has started researching and shopping for a good first purchase So far he has figured out the following...

Thank you just what I was looking for

Thanks for the suggestions, couldn't find those gesshin options on Japaneseknifeimports maybe there sold out? He's also pretty set on western handle

Looking for some basic bang for your buck options to recommend my line cooks. I get asked a lot for recommendations on what knife to get from my cooks. Most of the time my collection is out of their range. So I'm wondering what knives you all would get for a cook with limited j knife experience...

Sounds like it's been a growing problem everywhere. I thought maybe it was just harder for me now that I'm in San Francisco. This city it tough, I always had trouble finding talented cooks back home but we made it work and built a team. But the city is a whole new ball game for me. There's no...

Both knives SOLD Thanks kkf

Price drop on kono $200 Too nice a blade to sit in my drawer...

If it's working for you do it. I have the gesshin ginga 270 and have used it as a suji before. It's not the knife I grab when I'm doing fabrication but that's because I have a suji. I say use it for now and if you find yourself doing a lot of protein and it's not keeping up then spring for a...