Yup. At Longway Tavern.
Opening a restaurant. The free time just slips away...
Been awhile. What's up?
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Exactly. And this is exactly why makers should not take deposits. It leads to the entitled behavior displayed in this very thread and only causes...
Love that handle. Nice one Hoss.
Essentially a highly exaggerated and focused on a single side Shige or Takeda grind.
I run the kitchen at Barrel Proof and am opening a new restaurant with the same group in the FQ in March.
Talk to them both, Dardeau less frequently. We work only a few blocks from each other though.
Time and space for each method. As in it literally depends on how much time and space you have to get the job done.
I have used a bunch and shucked quite a few oysters and my favorite so far is the longer Victorinox....
Unless they are very thick, single piece boards have a tendency to warp or cup. Large block multi piece boards are actually stronger and stay...
Looks great Devin. I like the wire brushed handle.
I am a big fan of this method. Happens to be demonstrated on an Ealy as well!
Billipp, Gengetsu, assorted Devins, Don Nguyen, probably a few others.
Interesting grind. Tough to thin, but I imagine it won't be a workhorse that gets it's height reduced by a cm+ in it's lifetime.
Something has to be the most popular, right? These things change, we as a community go through phases. Lasers used to be all the rage, now Shiges...
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