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miketayl0r

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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
 
Welcome, nice line up you have there. Are you wanting to upgrade, or just lusting after something new?
 
Welcome Mike! Even your subs are starters for many people!
I have a feeling you'll have a bit to offer up, not just "take" from here.
Good to have you :)
 
Welcome and nice kit. What do you sharpen with?
they're only starter stones until i feel confident in my skills in sharpening and purchase upper level knives.

Beston 500
Bester 1200
Suehiro Rika 5K
Takeda hand held whetstone 500/1K
 
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