Search found 10 matches

by Dubsy
Wed Jul 06, 2011 6:27 pm
Forum: Professional kitchen knives
Topic: income of a chef in NYC
Replies: 1
Views: 3539

Re: income of a chef in NYC

around $60K for a sous chef. not bad at all. especially if you live outside new york, where its a bit cheaper.
by Dubsy
Thu May 12, 2011 1:55 am
Forum: General discussion on blades
Topic: Granton services???
Replies: 0
Views: 973

Granton services???

is there any bladsmith that offers granton-ing service? cause id love to have some on my Gyuoto
by Dubsy
Tue May 03, 2011 11:16 pm
Forum: Professional kitchen knives
Topic: Kershaw
Replies: 5
Views: 5341

Re: Kershaw

i dont like the D-shaped handle. it feels awkward. plus the blade shapes remind me of a fat person, and the damascus tries to make it look smart. i think its kinda funny, cause one of the lunch cooks is a fat moron, that thinks he's smart. he uses shun's. but thats just my opinion. they just have a ...
by Dubsy
Tue May 03, 2011 11:04 pm
Forum: Professional kitchen knives
Topic: Kershaw
Replies: 5
Views: 5341

Re: Kershaw

you mean shun? yeah, they're really overrated. they feel really clunky, and have a kinda thick blade for a jap knife. the knives also have weird shapes, that look really ugly. in my opinion, forget them. for less money you can get a sharp, thin, AND sexy MAC. if you dont have a budget, go Misono. in...
by Dubsy
Mon May 02, 2011 10:54 pm
Forum: Professional kitchen knives
Topic: Sujihiki's
Replies: 0
Views: 3217

Sujihiki's

ive been looking to replace my Victorinox slicer with something less fragile, and thatll hold an edge better, so Japanese knives are an obvious choice. if i could afford it, i'd buy another UX10, but $300+ is a bit much for a slicer, especially when i paid $100 less for a chefs knife of almost the s...
by Dubsy
Mon Apr 25, 2011 12:15 am
Forum: Professional kitchen knives
Topic: chefs on Iron Chef
Replies: 3
Views: 5420

Re: chefs on Iron Chef

its because they get a list of potential special ingredients, and they make a menu for each one.
also, does anyone know how to get onto iron chef america? i was gonna try and get my chef from school to go.
by Dubsy
Mon Apr 25, 2011 12:12 am
Forum: Professional kitchen knives
Topic: "Monster Chef Knife"
Replies: 3
Views: 7116

Re: "Monster Chef Knife"

What's the real difference between a Cook and A Chef? Is it true a cook does hearty meals while a chef does dainty meals? I enjoy cooking and I don't always cook within the box! Is it true that a cook usually cooks within the box and a chef does out of the box more inventive? a chef is essentially ...
by Dubsy
Fri Apr 15, 2011 1:03 am
Forum: Professional kitchen knives
Topic: New Knives - do you need to sharpen?
Replies: 5
Views: 7532

Re: New Knives - do you need to sharpen?

as said by just about everyone else, sharpening doesnt help with sticky-ness. i assume you mean like when you dice an onion, and make the lengthwise cuts and just use kind of an up and down motion, the little onion semi-slices come up and make things look weird. the simplest solution ive found to th...
by Dubsy
Wed Apr 13, 2011 11:08 pm
Forum: Professional kitchen knives
Topic: best knives in the world?
Replies: 28
Views: 24160

Re: best knives in the world?

"high end" is all relative. if you're talking about a certain type of knife, like a slicer, you can spend hundreds, but my slicer, which i honestly think is the best on the market, is a $50 Victorinox. its sharp, and thinner than any forged slicer. since its stamped it sharpens quickly, an...
by Dubsy
Wed Apr 13, 2011 10:51 pm
Forum: Professional kitchen knives
Topic: Shun Chef Knife: Kramer or Onion?
Replies: 2
Views: 7550

Re: Shun Chef Knife: Kramer or Onion?

i know im a little late to the game, but i would say the bob Kramer is the way to go. the Onion has ALOT of rock to the blade, making it see somewhat awkward. for me, the bob is still really tall, which makes it seem unstable to me. my Chef from High school had a Kramer, and one of the other kids, w...

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