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Thread: Hello from Utah

  1. #1

    Join Date
    Sep 2012
    Location
    Lehi, UT
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    11

    Hello from Utah

    Hello all.

    I work in a high volume kitchen as a sous chef. Currently my knives in use are Miyabi Kaizen gyuto, Global cromova GF-36, Henckels twin four star 2 paring, Shun wasabi bread and I cant remember the slicer. Have been doing some research in to what would be best for me and would like some other peoples input. I will be swapping my slicer for a wa-sujihiki, adding a 150/180 wa-petty, replacing my bread knife and later on adding a 240 gyuto. I want to stick with semi or stainless, wa handles if possible but I would prefer with out plastic or buffalo horn ferrule, staying under 300 for the suji and 200 for the petty. I am currently looking at Tojiro bread knife and don't have anything for the suji/petty yet. Thanks for any help and hello to all!

  2. #2
    Senior Member
    sachem allison's Avatar
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    Aug 2011
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    welcome!
    I haven't lived the life I wanted, just the lives I needed too at the time.

  3. #3

    Join Date
    Feb 2011
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    Salt Lake City, UT
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    Woohoo, another Utah member, welcome!

  4. #4
    Senior Member Crothcipt's Avatar
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    welcome
    Chewie's the man.

  5. #5
    Senior Member Benuser's Avatar
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    Welcome!

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  7. #7
    Senior Member chinacats's Avatar
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    Mar 2012
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    Welcome!
    one man gathers what another man spills...

  8. #8
    Senior Member Johnny.B.Good's Avatar
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    Welcome to the forum.

  9. #9

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    Rockport, TX
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    welcome!

  10. #10

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    Mar 2011
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    The incredibly sophisticated Boise, ID <g>
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    Welcome!

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