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what's the new restaurant called? pm me if such things arent to be stated publicly. boston is in the midst of a new restaurant frenzy

suisin

I mainly use them for small mise. we have a clam dish with a little salad of brunoised pickled ramps, preserved meyer lemons, pickled peppers, dehyed olivs and chives. messy on the fingers so perfect for demi spoons. also caviar make an occasional appearance on tasting fish so they get used...

oh yeah, fish spat, mini offsets and I always keep a mini icing knife that I tend to use as my go to fish spat...also as many cake testers and I can fit in to any which place I can find

microplane, microscale, turbocafe milk frother (works wonders on purees and soups during service), various sized forceps (not allowed to use tongs unfortunately), joyce chen shears, various spoons (kunz and demitasse a must), bowl scrapes, rikon peelers, butchers twine that i keep on a spool...

That's basically the most awesome knife that I have seen in a minute. I wish my budget were a bit higher!

- taking 5 minutes to really reorganize my lowboy before service; returning to it 5 minutes later and someone else uses it as a quick storage space for the their unlabeled delis while my system has been completely ingnored and obliterated..."oh look here comes chef...what a perfect time for him...

cake tester for sure. using touch works for me 90% of the time but some steaks just cook differently! cake testers are perfect because you are actually feeling what the heat level is like inside.

word!

I use a Moritaka Supreme 150 and have absolutely no issue with overgrind. It is pretty reactiv so you have to take special are if you are using it at work. I actually stripped the kurouichi finish off and forced a ptina on the cladding and it holds up much better. A lot of people I work with...

I use petty for a few prep things but mainly it's just my line knife. Small enough to not get in the way and, aside from slicing roasts and what not, it can handle most necessary tasks during service.

Welcome. Where, in Portland, do you work?

Let me know if a trade doesn't wrk out. I don't really have anything youre looking for, but if you decide to sell it, I might be interested.

same here

I'm apparently quite out of the loop..I would love if someone could pm and let me know who "you know who" is..

welcome!

I don't really mind if co workers use my knives without asking (well hopefully they do anyway, but if not it isn't the end of the world for me). But i do HATE when someone uses it and doesn't clean it. I can't count how many times I've come back to my board and my carbon petty is rusting in...

Holidays/tax return time are coming up, and I have been wanting to get a suji for a while now. Without doing too much research, I've been able to gather that the Konosuke HD 270 is a big favorite. I'm wondering how the new HH series stands up to it. Also interested in any suggestions as far as...

Craigie. I staged at Salts a little over a year ago before taking my job at Harvest. Thought about checking it out again, but decided to stick with Craigie. It's pretty brutal but extremely rewarding. I have friends at some great smaller restaurants around Boston (TW Foods, Canary Square,etc.)...

Week one down. Sore and tired...never worked this hard in my life. I love it