It is currently Mon Sep 01, 2014 1:44 pm

All times are UTC



Welcome
Welcome to chefknivestogo

You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!





 Page 1 of 1 [ 6 posts ] 
Author Message
 Post subject: >> Welcome Antonio <<
PostPosted: Wed Jun 26, 2013 7:16 am 
Forum Moderator
User avatar

Joined: Wed May 16, 2012 4:42 pm
Posts: 3545
Location: USA... mostly.
:)
So for those of us whom don't know you, myself included, how about a little introduction to let us all know who you are and what you do?



_________________
Embracing the silence amid a life and land full of static...
Offline
 Profile  
 
 Post subject: Re: >> Welcome Antonio <<
PostPosted: Thu Jun 27, 2013 2:59 am 

Joined: Thu Jun 27, 2013 2:48 am
Posts: 2
haha,
Why not you first?
then I follow up


Offline
 Profile  
 
 Post subject: Re: >> Welcome Antonio <<
PostPosted: Thu Jun 27, 2013 3:20 am 

Joined: Wed Apr 25, 2012 10:29 am
Posts: 625
Location: Philippines
welcome sir antonio


Offline
 Profile  
 
 Post subject: Re: >> Welcome Antonio <<
PostPosted: Fri Oct 25, 2013 4:49 pm 
Forum Moderator
User avatar

Joined: Wed May 16, 2012 4:42 pm
Posts: 3545
Location: USA... mostly.
JEDDY <> I am a Professional Chef that works in South Florida during November - May & usually the NorthEast US during June - October. Among other things, I volunteer as a Moderator here on the Forum.

That explained... my question remains, "What do you do?"

I reckon you sharpen knives from your subforum, but do you have anything you'd like to share with this audience?

E.G.: Do you have any services beyond sharpening? Do you excel at sharpening anything in particular... e.g., kata-ha's or PM steels, etc? With knives, do you use all synthetics, all naturals, both? If synthetic, do you have a preference in manufacturer? Do you sharpen tools... e.g., food processor blades, shears, planes? Where are you based? Are you mobile to locals? Do you have a pricing structure in menu form? Etc., etc., etc...

:?:



_________________
Embracing the silence amid a life and land full of static...
Offline
 Profile  
 
 Post subject: Re: >> Welcome Antonio <<
PostPosted: Sun Oct 27, 2013 1:04 am 
User avatar

Joined: Thu Nov 22, 2012 4:17 am
Posts: 3725
Welcome Antonio and looking forward to your response!



_________________
Those who say it can't be done are always passed by those doing it.
Offline
 Profile  
 
 Post subject: Re: >> Welcome Antonio <<
PostPosted: Mon Jan 27, 2014 3:39 am 
User avatar

Joined: Fri Apr 12, 2013 12:07 am
Posts: 371
The name is very familiar... You wouldn't happen to be the same Antonio from "in the kitchen"?

Either way, welcome sir.


Offline
 Profile  
 
Display posts from previous:  Sort by  
 Page 1 of 1 [ 6 posts ] 

All times are UTC


Who is online

Users browsing this forum: No registered users and 1 guest


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  


suspicion-preferred