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Thread: Things my Chef says 'bout my knives

  1. #1
    Senior Member TamanegiKin's Avatar
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    Cool Things my Chef says 'bout my knives

    So the Chef I work for seems genuinely disgusted by my knives.
    Chef has had to borrow my suisin 270 gyuto and konosuke 240.
    -your knives are too thin.
    -I can't rock these knives, the shape sucks.
    -these are too light.
    -The handle sucks.
    -why is it turning colors?
    I always get a chuckle out of this.
    Anyone else out there experience anything similar?

  2. #2
    Senior Member Citizen Snips's Avatar
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    every day and with every knife.

    ignorance is bliss...i guess.

  3. #3
    Canada's Sharpest Lefty Lefty's Avatar
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    My wife commented on how nicely my patinas were coming along, not too long ago. She also thinks wa handles are "really nice and cute".
    In other words, I'd switch restaurants if I were you.
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  4. #4
    Senior Member TamanegiKin's Avatar
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    My fiancee has a greater knife knowledge than my chef.
    Probably due to my non stop knife babble.
    Maybe I'll get the chef a slap chop as a parting gift when I do move on hehe.

  5. #5
    Canada's Sharpest Lefty Lefty's Avatar
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    in carbon steel, of course
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  6. #6
    Senior Member ThEoRy's Avatar
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    Miracle blade with the accugrip control ball...
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  7. #7
    My chef loves to tell us about his $1400 hattori hd. he also called my edge pro "training wheels". I chuckled the next day when he couldn't cut through a tomato and offered to bring my "training wheels" in for him

  8. #8
    Senior Member Citizen Snips's Avatar
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    edge pro type machines are kinda like training wheels and there is nothing wrong with that. i cannot say ive personally used them but ive seen them and watched people. i learned the old fashion way but it is all about finding what works for you.

    $1400 is a lot for one knife. after i read that i got to thinking about what i could get for that kind of money to broaden my current collection. i only use 3 knives and it was hard work to get it down from 9 or so but really im glad i did downsize...now i can daydream about knives i want to "need" again. i think this is the only place on earth in which that last sentence makes sense to everyone

  9. #9
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    What is it about pro kitchens, that the concept of private property is thrown out the window? If your able to do your job, why should the chef, give a bleep, about the type of knives being used?

    Jay

  10. #10
    Engorged Member
    El Pescador's Avatar
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    Quote Originally Posted by kool-aid View Post
    My chef loves to tell us about his $1400 hattori hd. he also called my edge pro "training wheels". I chuckled the next day when he couldn't cut through a tomato and offered to bring my "training wheels" in for him


    Probably a hattori KD...

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