Congrats and good luck
Type: Posts; User: turbochef422
Congrats and good luck
I just like to see people be fundamentally solid. Not everything always works especially if you take some chances but i look for a solid foundation, time management, prep list/timeline, oranazation...
you know what should be in the ny times. That san mai line knife. Now thats no joke.
If you want to get a few hours in a real kitchen let me know.
that thing is ridicules i want one!!!
Thank you for everything you've done Dave it Los very much appreciated. Now start pumping out those knives.
You know whatever you make will look and preform great and they will sell instantly. I think this thread was to make us jealous :doublethumbsup:
Looks great. Wish I had one actually
I like rhubarb mignonette and the rhubarb is available for me at least starting in late April early may. Not sure when the event is.
If it matters at all I've wanted one for a while.
I treat Devin' aebl the same as the best carbons out there. And i really like sg2 or r2 I'd your just looking stainless
I really wanted to go get it bc I've been itching to get in a little trouble. Probably all for the best it's far away
im guesing if this person was doing a review for a prototype knife and it was sent to professionals only he must be someone that most people here know. If its in new york let me know and i'll see if...
I was taught to be seen as a chef the first step is to look like one. The owners I worked for ( a big kitchen) wanted me to stand out and people take notice when I walk through. I've done it ever...
I thought about buying that same knife for a loooong time
You should be able to write and rant if you want to. I've had wonderful dealings with vendors here but there is a lot of tippy toeing and if you feel strongly about a bad experience go ahead. I don't...
I've actually herd it's a good performer, I think I'll pick one up myself. Thanks for the review. I'm in love with a 270 itinomonn gyuto at the moment though
I bought it today so it will be on its way soon. Can't wait
270 Itinomonn kasumi gyuto
I love mine and the ones I had definitely not thick.
Welcome. I loved visiting Italy and hope to make it back some day.
I'll be there monday
I'll see you Monday I'll be sure to drop by