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Here to post some more of my junk. Letting go of some of tools i used...and didnt use....as a private chef a couple years ago. I'm making moves on acquiring some kitchen & catering equipment to start my new project. I'm holding onto a few but the ones i have pictured are each for sale. I...

All the knives listed are very lightly used. Majority of them have never been resharpened. Many have been used only in my own home setting. Not in a professional enviroment. I am not in a rush to sell..... First I have a set of knives from: Don Ngyuen Both are purple dyed splattered...

All the knives listed are very lightly used. Majority of them have never been resharpened. Many have been used only in my own home setting. Not in a professional enviroment. I am not in a rush to sell so please....no low balling First I have a set of knives from: Don Ngyuen Both are...

It looks like a ravioli tool or a baking tool. Has a history of being covered with flour in my opinion. (the gritty sandy feel of the handle and star area) https://www.instagram.com/trilbyrouxt/ #mysterytool

www.instagram.com/trilbyrouxt Looking for some help to identify a 150mm blade I picked up last weekend at "traders village" here in Houston Texas. Houston has several different Asian ethnicities represented. It isn't rare to come across some interesting blade's at flea markets, and...

Hello to all of you fellow culinarians. I "joined" a couple of years ago while doing some research for a big (to me anyways) quality knife purchase. At the time I had already bought a couple of Ken Onion Shun's (They were pretty new at the time) and many other Shun's because of the 20%...