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Mike you have any openings? Looking to get a knife rehandled. Awesome work always my friend

Makes me want a Gyuto to match, sheesh

Dave I still owe a full review, just been focused on work as of late. I just wanted to drop a quick line here and let you know how much I am enjoying it. I still may think 260-270-280 is the best all around sizes for multi purpose stuff, but I am adjusting. I pretty much have been using it for...

Thank you Pete. Full review coming soon.

To prove she cuts, here's a dish I did today with her. She cuts butter ... i mean tuna ... like butter :wink:

right out the soft case on my board at work before even wiping the wax off it see back home after day of work, she is "all natural" ... she was busy with all different kinds and types building a patina quick Thank you Dave, gotta adjust to the length still a bit, but it's super...

For those who wish to read: A professional kitchen many times I have heard termed, "like a ship" or "boat" ... but I think in the analogy the FOOD is more of the ship.* The Kitchen is better compared to the actual ocean, wind and weather.* Every person in it a wave, a breeze, a drop of rain...

Open letter to my friend Dave Martell Dave I got off work and am trying to contain myself from cutting everything in the house. Luckily I left my large board at work so it makes it a little easier. I have to admit I really wanted you to find some natural wood for the handle material, but stick...

Thank you friend

Bayless has always been a favorite of mine J, really??? First single bevel purchase??? Sup with that?

It's gotta go on a really special knife to be the "master" knife. Gotta do a yellow one too. The red one is the "get $^!t done" one

Yes I figured that's what you were implying Dave, the pretentious point was not directed at you, more so some Chef's I've worked for in the past who were a bit so. I am very blessed to have the staff I have. I said when I started it would be the best staff I ever hired, and the best staff in...

Looks red on mine clearly. It always tend to darker up after being in the kitchen for a bit. I agree and thought the same about the Makers mark. Definitely gonna market the Martell name around the kitchen for you. After thinking about it, I think I need a purple handled knife now. Blue is...

Thank you Dave for your work and focus on getting the material. It's going to be nice next to the Spalted Blue Maple Hiro. Next time I'll leave everything up to you, even the color combinations ;) Thank you again for altering your original choil design for me. It's going to make a huge...

I have some food pics up on my facebook page as well if you guys wanna check it out. Need to get some rest, think I may have set my own personal record for hours in a week. Hope you guys enjoyed the pics and thanks again for all of your kind words, it's greatly appreciated. Kind Regards Bryan

Agreed. I've worked with Chefs that ban them, but personally, I think it's a bit pretentious and short sited. Technology should be used to our advantage and knowledge passed on to those using it to ensure "proper" use. I have also worked in kitchens where everything was chopped in the robo...

Good feelings are, well, good! I'm liking the sound of that Dave. I have this awesome new kitchen and awesome people, with awesome food and awesome ambiance ... I just need one more awesome thing and I might fully be in heaven

Microwaves don't/won't get much use. We use it for one thing and it's not cooking any food. Never going to finish any ones food in there, not even a extra well done steak. If anything I would of liked less fryers but for what we are doing with this concept it they will probably come in handy at...