Hi!
I started cooking in a professional way about 1 year ago. Starting as a dishwasher and making my way up as parti chef having already few of my recipes at the menu of a fine dining establishment.
Now that I have got some decent skills I seriously need to equip myself, my 23cm Victorinox doesn't suit me anymore. The edge of this soft steel loose it's sharpness too quick in front of the amount of prep that I do on a daily basis.
Looking for my new tool I ended up spending days reading about knives, steel, popular blacksmiths and realised that this forum keep finding is place in my chrome historic.
So here I am wanting to participate I finally ask my own questions
I started cooking in a professional way about 1 year ago. Starting as a dishwasher and making my way up as parti chef having already few of my recipes at the menu of a fine dining establishment.
Now that I have got some decent skills I seriously need to equip myself, my 23cm Victorinox doesn't suit me anymore. The edge of this soft steel loose it's sharpness too quick in front of the amount of prep that I do on a daily basis.
Looking for my new tool I ended up spending days reading about knives, steel, popular blacksmiths and realised that this forum keep finding is place in my chrome historic.
So here I am wanting to participate I finally ask my own questions
