Recent content by Heard86

Opening a new elevated wood fire pizza/ pasta restaurant right outside of Harrisburg. The following positions are needed: sous chef (1), line cook (8), prep cook (3), dish (3). This restaurant is owned a backed by large restaurant and brewery in the area.

I'll have to check those makers out. Thank you

I quite like the dao bunka I have . I use it daily. It needs more maintenance than some of my other knives. I sharpen that one and kai pretty much weekly.

Nothing super amazing right now. I've got a shun premier 8"chef, global paring, Mercer nakiri, dau vua (I know people here hate them)bunka, a japanese slicer that I cant remember the maker of, a kai honesuki. Pretty much cheap knives that I spend a lot of time doing maintenance on to keep sharp...

Just wanted to say hi real quick. Been cooking for a little over 25 years. Currently the sous chef at an upscale bistro in PA. I absolutely love japanese knives. Howdy all