Lefty from Puerto Rico

Discussion in 'New Member Check-In' started by Echotraveler, Apr 22, 2019.

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  1. Apr 22, 2019 #1

    Echotraveler

    Echotraveler

    Echotraveler

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    Puerto Rico
    Hey guys,

    Im a Ramen Chef from San Juan Puerto Rico. Currently own a Food Truck.
    Cutting meat pork/ chicken breast and other veggies made me discover sharpening. After many Sams Club NSF knifes, i got my first Set of Japanese Knifes on a trip to NYC, were i visited Korin and got a Togiharu Gyutou and Santoku. Thats were it all started...now every time I travel its an excuse to buy another practical tool for the roll.

    Currently im experiencing a lefty revival, ive been using righty knifes for long... but after a long time i decided to simply start grinding my knifes the lefty way.....and while ive gotten great results, it gets a bit confusing cause im actually thinin the taller bevel, trying to slowly "flatten"it (10degree?), and then deepening the new leading edge....

    anyway ill be asking a lot about sharpening....as now i actually bought a set of Aritsugu Leftys (petty and gyutou).

    anyway, glad to be here.
     
  2. Apr 22, 2019 #2
  3. Apr 22, 2019 #3

    Benuser

    Benuser

    Benuser

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    Welcome aboard!
     
  4. Apr 22, 2019 #4

    playero

    playero

    playero

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    LFPR where is your truck since I will be in the area next two weeks. Glad you found left knives. You should check some sites since they usually have specials on them
     
  5. Apr 23, 2019 #5

    Echotraveler

    Echotraveler

    Echotraveler

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    Hey Playero- Im cooking at events, this saturday 27th ill be in @Colegio San Jose, Rio Piedras (11:00am-6:00pm) I'll be making RAMEN.
    Hello Matus- I've been lurking and have a lot of sharpening inquiries, in fact thats gonna be my first post.
    Thnx Benuser
     
  6. Apr 23, 2019 #6

    Patrick Gilmartin

    Patrick Gilmartin

    Patrick Gilmartin

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    boston
    I owned a food truck for a number of years and it eventually claimed every knife that went onto it. I ended up keeping a couple of f. Dick chef knives on board, and leaving my knife roll at the commissary.
     
  7. Apr 24, 2019 #7

    Echotraveler

    Echotraveler

    Echotraveler

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    Location:
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    yeah i can see your point...all truck knives get beat up....that is why now all my employees must bring their own knife. I want them to take care of their station and tools. its a learning curve, as most kitchen employees i've encountered, work with butterknife dull blades...and they are sort of afraid of sharpening...
     
  8. Apr 24, 2019 #8

    playero

    playero

    playero

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    I don’t let anyone or anybody to touch my knives.
     
  9. Apr 24, 2019 #9

    Patrick Gilmartin

    Patrick Gilmartin

    Patrick Gilmartin

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    I never have in any kitchen I've been in. Truck life was.....different.
     

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