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Type: Posts; User: youkinorn

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  1. Replies
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    Any way you could illustrate that just to make...

    Any way you could illustrate that just to make the process a little more clear, by chance? Been wanting to touch up my mac bread knife some.
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    I've been thinking about this, too. ...

    I've been thinking about this, too.

    Considering either a Moritaka or Zakuri in AS. Anyone have measurements or comments about those choices? Is AS a good steel choice for this type of workhorse...
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    Thanks for the responses. The craigslist issue...

    Thanks for the responses.

    The craigslist issue was definitely something I had noticed –*in NYC it seemed like some good restaurants were using it to at least supplement their applicant pool, but...
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    Yeah, that's what I've assumed and have...

    Yeah, that's what I've assumed and have experienced so far. Just going to start by sending e-mails and trying to talk in-person with people at places I think I'd like to try to get in.

    Thought I'd...
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    Job listings?

    Recently seriously started looking to get into the industry and was wondering if anyone had any good sites with job boards/listings.

    Or any other advice or recommendations for finding a first job...
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    Well, I just bought a kono hd 210 petty... ...

    Well, I just bought a kono hd 210 petty...

    definitely the least NEEDED of the few I'm planning on buying...but it should be fun. Only regret is that it's another laser like my yusuke gyuto...need...
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    Suji will be a pretty dedicated slicer/fish...

    Suji will be a pretty dedicated slicer/fish skinner. I like my 240 yusuke gyuto as an all-around knife (especially if I end up getting a 210 suji/petty for smaller slicing jobs).

    Maybe I'll get...
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    Will definitely consider the kaibou. Look pretty...

    Will definitely consider the kaibou. Look pretty beastly.

    If I decide to get a cheaper suji to start with are there any good comparisons around of the fujiwara carbons and carbonexts? Any...
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    Haha, yeah. It doesn't really appeal to me that...

    Haha, yeah. It doesn't really appeal to me that much, but seems like it could be useful. Having such a thin gyuto (the yusuke) makes me want something a little more hefty sometimes...

    If it would...
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    yeah. I've actually done some in-hand cutting...

    yeah. I've actually done some in-hand cutting with my 210 gyuto, and I imagine a shorter blade would make it a lot more comfortable.

    In terms of heavier-duty knives for breaking down fish/poultry,...
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    Good points. Hadn't really thought about resale...

    Good points. Hadn't really thought about resale value.



    Unfortunately, this is exactly what I want to hear ha. It seems like a very fun knife/size, but figured it shouldn't necessarily be a...
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    I'll be headed back to DFW, yeah. Classes at El...

    I'll be headed back to DFW, yeah. Classes at El Centro. I feel sort of silly going back to Texas since I've been living and working in New York the past year, but with no kitchen experience, I figure...
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    Thanks for the quick response. I realized I...

    Thanks for the quick response. I realized I didn't give a price range at all. For a 270 or 300 suji, I'd probably want to keep it around or under $300...so that limits things quite a bit, I know....
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    Advice for next purchase...

    Alright, so I'm in an interesting situation and know I need/want to buy a few new knives in the near future. Any input, suggestions, advice, etc... would be greatly appreciated.

    Basically, the...
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