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Thread: Anyone tried or used this before?

  1. #21
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    How one knife co. can come up wt. so many crazy profiles how do they do it?

  2. #22
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    photoshop's legacy?

  3. #23
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    Using culinary students as test subjects?

  4. #24
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    Quote Originally Posted by panda View Post
    Using culinary students as test subjects?
    Exactly...because they think "OHHH SHUN! MUST BE GOOD!" Not getting me though that's for damn sure (I am a culinary student) but some are just so damn clueless and think Wusthof, Shun, Henckles are all the good ones? Like get out a little bit do some research that's what I have done!

  5. #25
    Senior Member Mrmnms's Avatar
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    You can create fabulous food with all of them. I know many outstanding chefs and cooks that oddly don't share our obsession with knives. Fortunately, I have few other vices .

  6. #26
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    Quote Originally Posted by Mrmnms View Post
    You can create fabulous food with all of them. I know many outstanding chefs and cooks that oddly don't share our obsession with knives. Fortunately, I have few other vices .
    Not saying that you can't create Fabulous food with them just saying some people THINK they are the best and that's all....

  7. #27
    Senior Member Brad Gibson's Avatar
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    My chef told me the other day,"I have no interest in your knife collection, at all!" When I tried to show him my new knife. I generally feel like its a little silly to not have interest in the best tools possible in your profession. He just doesn't care.. I just don't let him touch my knives in return.
    "A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller

  8. #28

    ecchef's Avatar
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    I hear you Brad. My last 'colleague' only used stamped offset serrated beaters for everything. And the duller the better. Preferably with a broken tip.
    Oh yeah...his food sucked too.
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  9. #29
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    Quote Originally Posted by ecchef View Post
    I hear you Brad. My last 'colleague' only used stamped offset serrated beaters for everything. And the duller the better. Preferably with a broken tip.
    Oh yeah...his food sucked too.
    ^^^^^^^^^^^^^^^^^^

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