miketayl0r
Well-Known Member
- Joined
- Aug 2, 2012
- Messages
- 201
- Reaction score
- 0
hi,
line cook from Cleveland but living and working in Pittsburgh. i recently found this forum through hours of mindless knife research. i have been cooking for 9 years and have only recently this past year begun to obsess over the tools of our trade. i want to thank the founders for having a thread to make newcomers feel welcome. i look forward to advice from you knife vets and would be honored to give my feedback where it is wanted.
Roster
Starting Lineup:
Kanehiro Gyuto 240mm AS
Takeda Nakiri 165mm AS
Moritaka Petty 130mm AS
Takayuki Grand Chef Hankotsu 150mm
Shun Classic 8" Offset Bread Knife
Global Plating Tongs:razz:
Subs:
CCK Small Cleaver
Miyabi 7000 D Damascus 8" Chef's Knife
Shun Classic 7" Asian Chef's Knife
line cook from Cleveland but living and working in Pittsburgh. i recently found this forum through hours of mindless knife research. i have been cooking for 9 years and have only recently this past year begun to obsess over the tools of our trade. i want to thank the founders for having a thread to make newcomers feel welcome. i look forward to advice from you knife vets and would be honored to give my feedback where it is wanted.
Roster
Starting Lineup:
Kanehiro Gyuto 240mm AS
Takeda Nakiri 165mm AS
Moritaka Petty 130mm AS
Takayuki Grand Chef Hankotsu 150mm
Shun Classic 8" Offset Bread Knife
Global Plating Tongs:razz:
Subs:
CCK Small Cleaver
Miyabi 7000 D Damascus 8" Chef's Knife
Shun Classic 7" Asian Chef's Knife