Just received this beauty like 15 minutes ago right before I left for work. Tried to paper test and went very good. Good heft to it, haven't weight it but I'm guessing 210 to 220g? Thanks aftermath.
Seen too many f ups because people drink before or during their shifts. Seeing it all in NYC from seeing people loosing fingers, burnt, doing lines in the bathroom and many other things. I stopped doing alcohol during my shift after a guy got fired a few years ago.
Yeah like everyone said before, look, learn and ask questions. It's OK to screw up just say sorry and move on. Also don't start drinking after shift is over, lol.
Killed two birds with one stone, always wanted a Takeda and a big nakiri. My Toyama 210 is a bit on the heavy side but she cuts beautifully. Thanks esoo.
I usually use a 180mm or 210mm for shallots and onions a 240 big guy like my Doi 240mm I use for larger vegetables like celery and squash. I also use Doi to cut meat and fish.
Hi Steve,
Yes I'm still in the same hotel with a pizza oven. Been doing breakfast and lunch mostly now. Great place in Williamsburg Brooklyn, NYC to get brunch on a weekend. Haven't had much time to listen to music these days. How you doing?
George
Hello everyone, I'm new in this forum, been a lurker for quite a time. Always used German or Chinese knives and last couple of years started to use Japanese knives.