1004 posts later on this wonderful forum and I just want to say thank you all for having me. This forum has provided me with so much wonderful information, some of which had little to do with knives. I must admit that I've certainly experienced some good growth in my professional life over the past year+ being a member here, and I'm compelled to express my gratitude.
I've been cooking "professionally" for the past 25 years, and during this time I've definitely experienced great highs and lows. I'll say my greatest high was meeting my wife, and I still remember the very day she walked in to apply. As she left a grabbed my sous and mentioned it was time to have a cigarette. We needed to watch her cross the parking lot as she headed for her car. One of the best cigarette breaks ever.
As I'm sure most can attest to, you work this long within the same profession, your bound to hit some lows. Well I've had my share of 'em, the most recent is when I discovered this forum. It wasn't a terrible low, just an average drop of the pendulum, but it still nonetheless had bothered me greatly. It was a time when I was becoming stagnant, a loss of joy in what I was doing. Writing menus, creating dishes and experimenting had become a difficult begrudging chore offering no reward or bliss. Eh, it happens. Just sometimes it's a little more painful then others.
I was bored, terribly bored. So I decided to treat myself. It was around my birthday last year that I discovered 2 new lines from Shun. I got excited and the lovely wife suggested, insisted actually, that I treat myself. At that time, my knowledge of knives pretty much started with Henckles and ended with Shun, but the passion/addiction was definitely there. So I did a little digging around. Discovered Japanese chef knives, an eye candy of a website. So I ordered 2 Hattori knives. Then I bought a Shun Fuji slicer for dirt cheap.
Then through Shun's line of Bob Kramer, I discovered and googled the man himself. That's when I learned of the Zwilling line. It's also when I discovered Salty's site with him reviewing his Kramer. I became very intrigued and dug further. That's when I discovered this forum, KKF. My first and second posts were in this thread:
http://www.kitchenknifeforums.com/showthread.php/7169-Z-Kramer-10-quot-250-00
I had popped my forum cherry. At the time I had gotten an 8"ZK and loved it. Wanted a 10"next. Then discovered forced patina. So I researched that and discovered Salty's review of his Delbert Ealy 240 Damascus gyuto. I'm not sure why this video popped up on a patina search through Google, but at first glance on that little pic they offer to highlight a video, it looked like a wicked cool forced patina. I watched the video and discovered a different kind of Damascus, one with carbon steel by Del. Needless to say, soon after I received my first Del from the man himself. That was the end of my savings account's good health.
Still throughout my short 1.5 year here on the forum, I have met some great people, even had the opportunity to meet them in person at ECG this year. And during this medicinal time, I found a way to renew my joy of being in the kitchen. Through these new knives and my "new" education on knives and the infectious passion on all things cooking here on this forum, I travelled past my "writers block" period. In doing so, I've also been given an exciting offer, one affording a salary I never dreamed I could pull in. An offer too good to pass that I'm now stepping away from my Own restaurant to pursue.
I don't credit KKF solely for this, but I do believe it helped by playing a large part.
Too many members to thank here, but I've had some AMAZING dealings with some that I'm compelled to convey a personal thanks:
Chuckles, man you rock. No 2 ways about it
Lefty, love reading your posts, they always crack me up, and your ZK saya is awesome
Dave, what you have offered, not just this forum but through your assistance, simply amazing
Pensacola Tiger, you always seem to pop up with a stellar offer
CB1968, thanks for giving me the chance to pick up that Marko
Del, what can I say, I'm a fanboy of your work. A booster if you will
Heath, I'm still waiting but your integrity and stride still leaves me believing
Man, there are a lot of others, too many to list!
So a Big Cheers to all of you that make this forum kick ass!
I've been cooking "professionally" for the past 25 years, and during this time I've definitely experienced great highs and lows. I'll say my greatest high was meeting my wife, and I still remember the very day she walked in to apply. As she left a grabbed my sous and mentioned it was time to have a cigarette. We needed to watch her cross the parking lot as she headed for her car. One of the best cigarette breaks ever.
As I'm sure most can attest to, you work this long within the same profession, your bound to hit some lows. Well I've had my share of 'em, the most recent is when I discovered this forum. It wasn't a terrible low, just an average drop of the pendulum, but it still nonetheless had bothered me greatly. It was a time when I was becoming stagnant, a loss of joy in what I was doing. Writing menus, creating dishes and experimenting had become a difficult begrudging chore offering no reward or bliss. Eh, it happens. Just sometimes it's a little more painful then others.
I was bored, terribly bored. So I decided to treat myself. It was around my birthday last year that I discovered 2 new lines from Shun. I got excited and the lovely wife suggested, insisted actually, that I treat myself. At that time, my knowledge of knives pretty much started with Henckles and ended with Shun, but the passion/addiction was definitely there. So I did a little digging around. Discovered Japanese chef knives, an eye candy of a website. So I ordered 2 Hattori knives. Then I bought a Shun Fuji slicer for dirt cheap.
Then through Shun's line of Bob Kramer, I discovered and googled the man himself. That's when I learned of the Zwilling line. It's also when I discovered Salty's site with him reviewing his Kramer. I became very intrigued and dug further. That's when I discovered this forum, KKF. My first and second posts were in this thread:
http://www.kitchenknifeforums.com/showthread.php/7169-Z-Kramer-10-quot-250-00
I had popped my forum cherry. At the time I had gotten an 8"ZK and loved it. Wanted a 10"next. Then discovered forced patina. So I researched that and discovered Salty's review of his Delbert Ealy 240 Damascus gyuto. I'm not sure why this video popped up on a patina search through Google, but at first glance on that little pic they offer to highlight a video, it looked like a wicked cool forced patina. I watched the video and discovered a different kind of Damascus, one with carbon steel by Del. Needless to say, soon after I received my first Del from the man himself. That was the end of my savings account's good health.
Still throughout my short 1.5 year here on the forum, I have met some great people, even had the opportunity to meet them in person at ECG this year. And during this medicinal time, I found a way to renew my joy of being in the kitchen. Through these new knives and my "new" education on knives and the infectious passion on all things cooking here on this forum, I travelled past my "writers block" period. In doing so, I've also been given an exciting offer, one affording a salary I never dreamed I could pull in. An offer too good to pass that I'm now stepping away from my Own restaurant to pursue.
I don't credit KKF solely for this, but I do believe it helped by playing a large part.
Too many members to thank here, but I've had some AMAZING dealings with some that I'm compelled to convey a personal thanks:
Chuckles, man you rock. No 2 ways about it
Lefty, love reading your posts, they always crack me up, and your ZK saya is awesome
Dave, what you have offered, not just this forum but through your assistance, simply amazing
Pensacola Tiger, you always seem to pop up with a stellar offer
CB1968, thanks for giving me the chance to pick up that Marko
Del, what can I say, I'm a fanboy of your work. A booster if you will
Heath, I'm still waiting but your integrity and stride still leaves me believing
Man, there are a lot of others, too many to list!
So a Big Cheers to all of you that make this forum kick ass!