Recent content by Derryn

Really interested in your handles. Do you do blade installation?

I want to work overseas! Anyone have first hand experience in being a chef in a different country. I heard it's difficult to get a working visa in the US, is this true? Whats the pros and cons in working in Asia vs Europe.

I've been looking for a available 240 for quite some time now. Anyone have a second hand one they are willing to let go off.

Happy New Year!

For me different sections of the kitchen have to cook staff meal every week. It's always the same, burgers, pasta, curries. But it changes once in a while. Where I work previously you were able to order and cook what you want for staff, as long as it's not wagyu or lobsters you are cooking...

Do any of you guys know of a brand which designs quality work clogs besides the usual birkis and crocs. Preferably ones, with good soles and no backs.

How long does it take for finger prints to disappear on a object naturally?

Im not sure about brand specific stores. Kappabashi in Asakusa has a whole street dedicated to knives and near Senso-ji there is also a couple of knife stores to.

Im planning to get a custom knife. How much did it cost you and what was the waiting time?

What type of knife(s) do you think you want?, A laser gyuto that is easy to sharpen, not brittle, can take abuse in the workplace, balanced and preferably with a wide belly. At least 240mmm Why is it being purchased? What, if anything, are you replacing? To replace my current knife...

I thought when sharpening both sides that if they sound the same it indicates your sharpening at the same angle.

To all the chefs out there. I was just wondering how other chefs bring a positive outlook to a day at work. How do you look forward to day, knowing that your section is in ****, getting bollocks from the head chef, and having to grind a 16 hour shift with no break everyday.