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 Post subject: Re: Welcome to Chefknivestogo Forum
PostPosted: Wed Jan 29, 2014 7:32 am 
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Joined: Wed Jan 29, 2014 6:39 am
Posts: 20
Hey all. I've been lurking the forums, checking out all these helpful posts and so on. Figured I'd make an account since everyone here seems so nice and are all bonded by our love of knives and food.
Been a cook going on 4 years now (still a young buck) but I've had a passion for cooking and knives for as long as I remember. I started washing dishes and was immediately drawn to the paradigm of professional kitchens. Since then, I've been promoted up the ranks, and my interests have only grown.

Started on my own work set with some secondhand Shun cutlery, and am now looking to find some more traditional japanese items to see me through my career. I actually just ordered a Kohetsu 240 gyuto, as well as some stones.

I hope to find a new hobby in making knife handles some time in the future, but it seems like it'd be tough with limited space, limited funds, and not very many tools or materials to start with.

Thanks for having me!


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 Post subject: Re: Welcome to Chefknivestogo Forum
PostPosted: Wed Jan 29, 2014 2:46 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2385
Welcome aboard!


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 Post subject: Re: Welcome to Chefknivestogo Forum
PostPosted: Wed Jan 29, 2014 8:40 pm 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 4207
Welcome irwinnar, sit back and enjoy the ride.



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 Post subject: Re: Welcome to Chefknivestogo Forum
PostPosted: Mon Feb 03, 2014 3:30 am 

Joined: Sat Jan 18, 2014 9:11 pm
Posts: 220
Location: San Diego
Thanks to all the folks that may me feel welcome and gave me great advice. Cheers. Prost.


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 Post subject: Re: Welcome to Chefknivestogo Forum
PostPosted: Mon Feb 03, 2014 6:37 pm 

Joined: Tue Jul 03, 2012 6:28 am
Posts: 41
welcome


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 Post subject: Re: Welcome to Chefknivestogo Forum
PostPosted: Thu Feb 06, 2014 2:46 am 

Joined: Thu Feb 06, 2014 1:51 am
Posts: 60
Hi Forum!

My name's Chris - I'm a serious home cook (and cocktail experimenter...a mixologist if you'll excuse the term), and am about to take the first steps at opening a small pop-up restaurant/bar.

I currently use an old Tojiro DP 240mm gyutou as my only knife, but looking to expand soon - I've scoured CKTG and the forums, but I'm sure I'll have more questions. Can't wait to hear what all the experienced people here have to say.


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 Post subject: Re: Welcome to Chefknivestogo Forum
PostPosted: Thu Feb 06, 2014 3:27 am 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 4207
Welcome Hassouni, kick back and pull up a chair.



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 Post subject: Re: Welcome to Chefknivestogo Forum
PostPosted: Thu Feb 06, 2014 7:09 am 

Joined: Mon Dec 09, 2013 9:10 pm
Posts: 210
Welcome to the rabbit hole. There is always room for one more.


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 Post subject: Re: Welcome to Chefknivestogo Forum
PostPosted: Thu Feb 06, 2014 7:21 pm 

Joined: Thu Jan 02, 2014 6:00 am
Posts: 671
You've come to the right place.

Ask away, I'm sure most of us would be happy to help


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 Post subject: Re: Welcome to Chefknivestogo Forum
PostPosted: Wed Feb 12, 2014 5:50 am 

Joined: Fri Aug 23, 2013 4:28 am
Posts: 170
Welcome Chris! Keep us updated on your pop-up :)


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