Tue May 13, 2014 12:33 pm
Tue May 13, 2014 12:58 pm
That friend better be ready to burry a dead body when you need the help.
I wish I had friends like you. I swing by with fish and all my busted up knives. You smoke it for him and fix (not just sharpen his knives)
Tue May 13, 2014 1:02 pm
Scumbag never even thanked me for the fish, but I like the way you think, El.
Fri May 16, 2014 12:23 am
Nice work my friend! I like the way the Wusti turned out. I might just have to give that blade shape a try or two. Got me to thinking. Scary!
Sat May 17, 2014 5:37 am
Thank you, sir, and don't think too hard.
Mon May 19, 2014 8:49 pm
Goodness. Why did he have some many uncared for knives? That box was like the island of misfit toys. I was afraid to look inside longer than 2 seconds.
Tue May 20, 2014 1:46 am
One of the ironies of the cutlery world is that 95% of Chefs/cooks don't care for their knives. I mean many keep them clean, but sharpening is relegated to honing on a steel... typically. This is just another example of another Chef's abusive treatment... it's actually two chefs' knives.. both Executive Chefs w/many many years experience.
Tue May 20, 2014 11:52 am
The executive chefs I've worked for don't care much about their knives. One liked the all stainless Furi knives for sanitation sake. One has a full set of Miyabis he got for free and uses once a month. And one uses gangly house knives 95% of the time.
Tue May 20, 2014 8:59 pm
Our exec doesn't cook, but our sous chefs mostly use Victorinoxes or Russells with the random Wusthof or Shun thrown in (presents from the in-laws, I'm told). There are a few Tojiro DPs, Misonos and Macs in use but that's about as knife geek-y as we get.
Side note: Our chef de partie has "FU" written on all of his tools so no one else tries to nab them and no, those aren't his initials.
Tue May 20, 2014 9:07 pm
That F-you is effin awesome, but you only have one line cook at your spot.?!
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