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So at home I have the full gesshin lineup and Naturals. I typically do the 400/ 4K or 400/2k then naturals depending on the knife. For work I have a mixture of Wustof and Japanese knives that I’ll need to sharpen regularly. I don’t want to keep transporting my stones back and fourth. I...

Hey guys it’s been a while since I’m been on the knife forums! I haven’t had a new knife in a few years and have had the itch to get something new. I keep reading about these Toyama being amazing and was hoping to check one out. I need a workhorse type knife that will stand up to just about...

Hey guys! Took on a new job this year due to scheduling and I’m handling 100+ pounds of fish a day. Luckily mostly skinning and portioning. I’ve been using my gyuto a 240 kochi but between the fish and my other prep the edge isn’t lasting long plus I’d like some extra length for large...

Hey guys lets get a list of names and amounts for a running total of unfilled orders. Does anyone feel up to managing the list? Not sure if we are allowed to post the deposit amounts on here or not. ( mods let us know). If not we can communicate that through email or private messages...

Hey guys! It's been a while since I've been in the forums since losing my kit. I've been working with a cheap Chinese clever as my main knife for a about a year and it's time to upgrade. I've always been a custom knife guy, however my budget is really tight these days. I'm looking for a...

Hey guys so i have been in the industry since i was 12, I'm 25 now and have worked as Chef de cuisine for about 7 years now. I believe i have the knowledge and skill to operate my own place and it would benefit me to make my own schedule now having custody of my daughter. The type place...

Hi all, i haven't been on the forum much lately because after my kit got stolen i haven't had the funds or care to be around knives. Although a lot of you will know who I am. I placed an order with Pierre about 1.5 years ago for a gyuto, and put a deposit down. Pierre has had...

Hey guys, i am getting married on April 18th, and its coming up soon. I think we have decided on NYC, however we are not 100% sure. if anyone can recommend hotels for NYC and things to do etc would be great. We want to have a great time but we can also only afford so much. I am...

Hey guys I had my kit stolen and I'm searching for a gyuto that can be my main knife and use for everything as I can only afford one knife for now. The ones that come to mind are- Marko Mario Catchside (never used would like feedback if possible) Susin inox honyaki Bloodroot blades I need...

Hey guys I had my entire knife kit stolen today Knives- 150mm Tojiro dp honesuki- Tojiro itk bread knife- Bloodroot blades funyaki- Blood root blades gyuto- Marko Tsourkan 225mm gyuto Delbert ealy black Damascus paring knife- Misono ux10 santoku- Misono ux10 slicer- Shun...

Hey guys! Im from south Fl and i have been working at the same place for 6 going on 7 years. The place I'm at now has been there for over 35 years and the menu hasn't changed a bit. Old fashioned but good food just older style. Im a sous chef there and make about 34k a year, my hours are from...

Hey guys I have a few in mind, but would like some opinions. He is a line cook that wants something better than his wustof. Stainless, 210mm, wa handle preferred and under 225$. Something that will get sharp and hold an edge while being relative easy to sharpen and durable. Thanks

Hey guys wanted to know if anyone would loan a carter out either funyaki or gyuto. Around 225-250mm. Have been wanting one for a while, but indecisive between carter and Kramer. Haven't had. Chance to use one yet. Thanks

Hey guys have a new knife In the works trying to decide in a handle and need some ideas.

Hey guys! So I had one of these a while ago but for working the line it was too big but now that I'm baking and prepping it will definitely come in handy. If anyone is looking to get rid of one or even buy one, I would go in on the buddy sale going on now. Thanks

So a while ago I posted about pots and pans and wandering what to get, shortly after I got a message from Dave saying he had some extra stuff I could have. Anyways just Wanted to say thanks and mention that we have a great community here! Thanks Dave!

Hey guys so I'm a chef but i have no idea what cookware to get for my new place. I have always wanted to get copper pans but one thing is that there expensive and not sure what is good quality etc. so I'm looking for a roughly 1-2qt sauce pot or saucier (round shape) with lid for small...

Hey guys, i have been taking this course and it got me thinking about a lot of products that need improvement even business themselves. For instance i was thinking furniture stores/ furniture are so expensive and outdated they need something new, light, durable and comfortable. Do you...

Hey guys, were down a few people in my place. Looking for a line cook that has experience in fine dinning. We are a small place max seating is 200 a night. Must know basics like sanitation, temps, mother sauces, how to make beurre blanc, emulsions, and time management. At this place you...

Hey guys so i think I'm going to be purchasing my first house, a little nerve wrecking. Im also planning to ask my gf to marry me within the next year so a lot is happening fast. I qualify for the loan by myself and will be purchasing it alone. However anyone have any advice to lend...