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Do you have a booth? If so, what number, if I can make it I'll stop by to say hi.

All of the above, plus I'm going to try epazote this year.

I haven't but I did try the R. Murphy bullnose butcher and thought it was way too thick especially for pigs.

I would add Matus and DaveB

I think we need pictures of the boats.

sorry, can't get them to load,

I found the pics, here they are again, left to right (and top to bottom) Dexter, Silverthorn, Marko T and Marko T.

Harner 6" K-tip boning knife

I did this a while back http://www.kitchenknifeforums.com/showthread.php/29714-Boning-Knife-Comparison?highlight=boning+knife+comparison I've since picked up a 10" bullnose from Ian that I love but it's more than twice what you're looking to spend.

It's albacore season here, I'm going to have to try the Kishibori Shoyu. Otherwise I'm a Kikkoman and Pearl River guy.

Nice find, AvianMan's review is hilarious

I think we'd all love to see pics when you're set up, congrats.

That's a beauty, looks like it would be great at skinning.

After hanging out here for a couple years now, I've picked up a few customs and I was wondering if anyone out there has named their knives, custom or otherwise, like "Excalibur" or "Vegi Ninja" or whatever. I haven't, yet, but if anyone has I'd love to see a pic and the name.

I'm gonna have to try this, thanks for the ratios I've keep stock, pancetta, air cured smoked ham (our version of Black Forest) and I'd love some of Valgard's kim chee.

Hello and welcome

Welcome, people who hang around here tend to buy more than a few more :)

Any pics? We'd all love to see 'em.

Really interesting thread, looking forward to more pics.

I like 20g of good loose leaf tea in a little less than 2qts/liters of water then straight into the fridge overnight. I prefer the taste over sun tea.