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It's so unfortunate the class in NYC was cancelled.

sippin on some Deleware Pheonix single barrel bourbon. I better shut off my work email now...

Welcome neighbor!!!

Really nice sausages. Great work.

Yea my 5200 is about 5 years old at this point. She's still shredding hard though. I would be lost without it for sure.

Personally I use the 5200 at home and work. It's a beast! I also reccomend getting an immersion blender.

I also use the Polyscience 7306 AC sous vide. It's a durable unit for the price. You will need a vita mix blender as well. Good luck!

Thank's Dave, Love your work.

Thank's for the warm welcome everybody! sent from my kitchen...duh!

Thanks! If you two ever find yourselves in Eataly again stop on up to the rooftop. I'm there most afternoons, I'll give you a tour of the brewery. Take care. sent from my kitchen...duh!

Incredible knives. I need to get on the wait list asap.

Thank you!! Happy to be here.

Thank you! I'm Using Masamoto gyutou 180mm & 210mm as well as a Garasuki. Both virgin carbon steel. I also have some vintage traditional Dexter Russell Fillet knives I use for cleaning fish. What about you?

Hello everyone, my name is Brian and I'm the chef of La Birreria @ Eataly NYC. I'm very excited to be here and learn about others preferences in knives, share kitchen stories and make some friends. I belong to another popular knife forum and I'm definitely looking forward to participating in...