Wed Jan 29, 2014 1:32 am
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!
Wed Jan 29, 2014 8:46 am
Wed Jan 29, 2014 2:40 pm
Welcome irwinnar, sit back and enjoy the ride.
Sun Feb 02, 2014 9:30 pm
Thanks to all the folks that may me feel welcome and gave me great advice. Cheers. Prost.
Mon Feb 03, 2014 12:37 pm
Wed Feb 05, 2014 8:46 pm
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.
Wed Feb 05, 2014 9:27 pm
Welcome Hassouni, kick back and pull up a chair.
Thu Feb 06, 2014 1:09 am
Welcome to the rabbit hole. There is always room for one more.
Thu Feb 06, 2014 1:21 pm
You've come to the right place.
Ask away, I'm sure most of us would be happy to help
Tue Feb 11, 2014 11:50 pm
Welcome Chris! Keep us updated on your pop-up
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