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Thread: New guy from NJ

  1. #11
    Senior Member chinacats's Avatar
    Join Date
    Mar 2012
    On the (frozen) water Maine

    once in a while you get shown the light, in the strangest of places if you look at it right

  2. #12
    Quote Originally Posted by The hekler View Post
    Great to have another Italian from Jersey. Although it was my fathers mother that passed on anything close to cooking skills to me, mothers side is all German/English/Irish meaning there is no talent there. I know Theory is in central jersey as was I before I relocated to Georgia (awful, closest thing I got to pizza was Brooklyn style dominos which was awful). When getting into cutlery I stated with a 180mm shigefusa gyuto, the brand was great the size was awful I would suggest getting a 240mm or 270mm gyuto with 5 people in the household, if you give the guys here a budget and an idea of what you usually work with/expect from a knife the guys here wil give you plenty of quality knives to look at. I would also recommends Japanese Knife Imports (JKI), I've never dealt with them but I've never heard a bad word about Jon or the way he does business. From what is posted here he tries to recommend what is the best for you regardless of if he carries it.
    Hey thanks everyone! My sicilian grandmother was the pizza master... Lol... No one in my family comes close and many have tried...

    I think I'm chopper and minimalist... So with that I was thinking of going the Chinese cleaver route.

    Since I don't know the first thing about sharpening was thinking of getting a CCK 1103 or 1303 so I can practice and then move up to a nicer one.

    Good idea, or do I just go right for a suien or something?

    Also I could use some advice on what sort of stone(s) or sharpening technique I should concentrate on?

    Any help/direction is appreciated...

  3. #13
    Engorged Member El Pescador's Avatar
    Join Date
    Mar 2011
    "So you want to be a vegetarian? Hitler was a vegetarian and look at how he turned out."

  4. #14
    Senior Member
    Join Date
    Aug 2011
    Lexington, KY

  5. #15
    Senior Member
    Join Date
    Jan 2013
    Lakewood, CO
    Welcome! Theory's advice is sound... especially about getting your knives delivered to work. Learned that one the hard way
    Restaurant Murphy's Law 101: If you have 5 and don't prep any, you'll sell 6. If you do prep some, you'll sell 4

  6. #16
    Senior Member ThEoRy's Avatar
    Join Date
    Feb 2011
    Central Jersey
    Yeah, "Rick, you got another package today....."
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  7. #17
    Senior Member quantumcloud509's Avatar
    Join Date
    Feb 2012
    Spokane, WA aka Spokanistan, or Spoklahoma, or...
    Quote Originally Posted by ThEoRy View Post
    Yeah, "Rick, you got another package today....."
    Yeah, all year long.
    How can she even stand me?
    Just wait til she finds out how much I paid for the Takeda Pocket Knife LOL
    Amat Victoria Curam Fortune favors the prepared.
    "A human being is primarily a bag for putting food into." -George Orwell

  8. #18
    Senior Member
    Join Date
    Sep 2011
    Central, NJ
    welcome from another NJ guy on here...Italian too.

  9. #19

    ecchef's Avatar
    Join Date
    Feb 2011
    In the 'other' village.
    Quote Originally Posted by sudsy9977 View Post
    we don't have enough people from nj on here!....welcome aboard....ryan

    Welcome. From one NJ goombah to another!

    “Though I could not caution all, I still might warn a few; Don’t lend your hand to raise no flag atop no ship of fools.” Robert Hunter

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