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Hello from Seattle, WA!
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Thread: Hello from Seattle, WA!

  1. #1
    Senior Member quantumcloud509's Avatar
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    Hello from Seattle, WA!

    Hi everyone, my name is Pavel. Im a relatively new knife nut. Have been cooking since I was a kid, working kitchens for the past five years. In the past year have started appreciating the finer things that go along with cooking and the kitchen. Thought I was pretty well off and was kicking butt until a little over a month ago I started working a new gig and a guy there had a 240mm Takeda gyuoto. First Japanese knife with that sorta handle I ever seen. So I picked it up, and the rest is history. My first Japanese knife is a 270mm Takeda gyuoto. I love the lightweight feel, razor sharpness, and highly delicate cuts I can achieve with my knife. I want more! I have a highly addictive personality, and since I have been clean for two years now, Im kinda hurting for a new hobby. REALLY looking forward to learning new things off of here. Cheers!

  2. #2

    Twistington's Avatar
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    Welcome to the forums!
    -"we're gonna make gluten free lasagna"

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    Welcome!

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    Hax the Cook CLEAVERS RULE!!!
    A barbeque believer will not profane pork by boiling, liquid-smoking, submeging in sous-vide, or affirm with those who do.

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    Senior Member Deckhand's Avatar
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    Welcome! Lots of great people here, and if you look around every day you will have new want to buys. In regards to recovery worked in that industry for years counseling then running medical departments. Keep going to meetings.Sober since 6/18/89 good luck.

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    Senior Member Johnny.B.Good's Avatar
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    Welcome Pavel!

    What kind of kitchen do you work in?

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    sachem allison's Avatar
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    welcome!
    I haven't lived the life I wanted, just the lives I needed too at the time.

  9. #9
    Senior Member quantumcloud509's Avatar
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    I work two kitchens...

    Quote Originally Posted by Johnny.B.Good View Post
    Welcome Pavel!

    What kind of kitchen do you work in?
    I work at a smokehouse/ BBQ joint called Bitterroot, it is a 1 month old restaurant. I also work at a Frenchesque kitchen and wine bar type place called Portalis. I love working with meats, but also have a natural thing for pastries and desserts. Luckily for me, I get to do both at both restaurants and both of the restaurants are on the same block, which is only three blocks from where I live!

  10. #10

    ecchef's Avatar
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    Damn!..I wish I had your commute. Welcome aboard Pavel.
    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

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