Hello from the Bluegrass State

Discussion in 'New Member Check-In' started by MikeN502, Aug 15, 2019.

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  1. Aug 15, 2019 #1

    MikeN502

    MikeN502

    MikeN502

    Supporting Member

    Joined:
    Aug 5, 2019
    Messages:
    4
    Location:
    Kentucky
    Hello all!

    30 years in foodservice, exec chef from Louisville, KY here. When I was coming up it was Wüsthof or Henckels (Wüsthof), Sabatier if you wanted high carbon, and if you wanted a decent Chinese style cleaver you could get ones made by Dexter or no-name brands from the Asian markets. Then sometime around the mid 90’s Global came on the scene. Bought a few but wound up sticking with my trusty ole Wüsthof Classic series. Then Shun came around, got a parer...and went back to my Wüsthofs.

    A couple years ago I picked up my first Gyuto without anything in the way of guidance. Recently I’ve dipped my toe in the reactive carbon steel pond. I’ll admit that I fall victim to “ooooooh pretty!” and that has resulted in a few purchases... I’ve always done most of my own sharpening but still consider myself a student. I’m happy to be circling the rabbit hole and looking forward to learning more.

    -Mike
     
    Carl Kotte likes this.
  2. Aug 15, 2019 #2
    Hi Mike, welcome to the forums. Yes, this stuff is addictive :)
     
  3. Aug 15, 2019 #3

    Carl Kotte

    Carl Kotte

    Carl Kotte

    Senior Member

    Joined:
    Apr 5, 2019
    Messages:
    569
    Location:
    Stockholm, Sweden
    Welcome aboard!
     
  4. Aug 16, 2019 #4

    WildBoar

    WildBoar

    WildBoar

    Home cook, knife accumulator Founding Member Supporting Member

    Joined:
    Feb 28, 2011
    Messages:
    4,084
    Location:
    NoVa (US)
    Welcome.

    There are a couple chefs around here who have gone to Louisville and helped out during the derby rush, but I don't think I have seen any members indicating they live there.
     
  5. Aug 16, 2019 #5

    MikeN502

    MikeN502

    MikeN502

    Supporting Member

    Joined:
    Aug 5, 2019
    Messages:
    4
    Location:
    Kentucky
    I've been out of the restaurant side of the business for a while now. My first Derby off I think I sat on my couch in sort of a state of shock. I didn't know what to do with myself. :D
     

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