ChrisLehrer
Member
- Joined
- Sep 24, 2014
- Messages
- 7
- Reaction score
- 1
Ive been commissioned to write some articles about J-knives in the Western pro kitchen, and Id like to interview people, preferably in their kitchens. I'm especially -- but not exclusively -- interested in anyone who uses any single-beveled knives in a place that is not principally a Japanese restaurant.
If youre a pro in the Greater Boston area and use these knives professionally, Id love to hear from you. Please keep it to PM.
If you know someone who fits this description who isnt here on these forums, Id love to get the contactsagain PM, please.
Thanks!
[Moderators: if this is in the wrong place, please feel free to move it -- I couldn't figure out a better location.]
If youre a pro in the Greater Boston area and use these knives professionally, Id love to hear from you. Please keep it to PM.
If you know someone who fits this description who isnt here on these forums, Id love to get the contactsagain PM, please.
Thanks!
[Moderators: if this is in the wrong place, please feel free to move it -- I couldn't figure out a better location.]