Ugh, the dukey that slips by when you're not paying attention. A simple thing like picking out a steak per temperature! Argh!!!
Ugh, the dukey that slips by when you're not paying attention. A simple thing like picking out a steak per temperature! Argh!!!
Nice to see all those carbons in the workplace,& the owner too back on the job.
whats that knife on top of the pile? with the white spacer?
It looks like commemorative Carter from cktg
I had one from the same batch it's a corian spacer, micarta & ironwood
[IMG][/IMG]
Huw
In order to make delicious food, you must eat delicious food. Jiro Ono
Seen this pile before, tried the miz white, bought the same carter... My take away was : Paid Vacation ???
how was that miz white?
Solid. Pleasure in the back, made me wish I had the big tables like back at the hotel.
Wouldn't bring it on line for carving or rolls.
Wouldn't probably spend the money on honyanki for this one, but I guess the clads are more reactive than average.
At a different place... with a different pay scale... it could be a great choice, but I'm still looking for something that will work better for me.
Edit. Also, I lied ... it was the blue.
Yep, that's the one. I noticed it had a sizable chip in it so I didn't sharpen this time. It will be a little project.Originally Posted by Von blewitt
It looks like commemorative Carter from cktg
I had one from the same batch it's a corian spacer, micarta & ironwood
[IMG]
That carter was a good investment. I bet the same knife would cost a little bit more now
I feel bad working mine so hard...probably over sharpened in the last few years.. soon its gona be a suji.
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