Recent content by Rtabeek

Has it been sold?

"Salmon - medium - cooked through". "Wagyu - medium - no pink"

Thanks so much for the info. Going to do some research and go from there. Will let you know what I get. Thanks

Wouldn't use it for cutting through bones. More like removing breast and things like that. Where I work and teach, we bring everything whole and remove what is needed and use the rest for soups, stocks, etc. unless you think otherwise. Would love to know your thoughts on type of knife for...

Thanks so much for the help. I will for sure do my research on these knives and put then on my possible list. I appreciate the info and will keep you posted on what I go with. Any suggestions in slicing knives while we are at it? Thanks again.

Looking for a full, true Deba to break down fish and chicken mostly. Need to get slicing knife though as well.

Carbon or stainless really doesn't matter for petty. Looking at 120 for petty and 180 for the Deba. Thanks.

Hey. Hope everyone is well - espically those who have been affected by the storm. I am now looking for new Deba knife and also a new Petty knife. Finally converting from my western fillet and paring knife. I currently am culinary instructor who still works part time professionally so...

Hello all. New to this forum, or for that matter, any forum. I am now a culinary teacher after some time in kitchens. The change been awesome and rewarding. I am looking forward to learning a lot as well as sharing an obsession from all of the members. Thanks!