Search found 10 matches
- Wed Jul 06, 2011 6:27 pm
- Forum: Professional kitchen knives
- Topic: income of a chef in NYC
- Replies: 1
- Views: 14559
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.
- Thu May 12, 2011 1:55 am
- Forum: General discussion on blades
- Topic: Granton services???
- Replies: 0
- Views: 2043
Granton services???
is there any bladsmith that offers granton-ing service? cause id love to have some on my Gyuoto
- Tue May 03, 2011 11:16 pm
- Forum: Professional kitchen knives
- Topic: Kershaw
- Replies: 5
- Views: 19416
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 ...
- Tue May 03, 2011 11:04 pm
- Forum: Professional kitchen knives
- Topic: Kershaw
- Replies: 5
- Views: 19416
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...
- Mon May 02, 2011 10:54 pm
- Forum: Professional kitchen knives
- Topic: Sujihiki's
- Replies: 0
- Views: 13747
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...
- Mon Apr 25, 2011 12:15 am
- Forum: Professional kitchen knives
- Topic: chefs on Iron Chef
- Replies: 8
- Views: 21589
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.
also, does anyone know how to get onto iron chef america? i was gonna try and get my chef from school to go.
- Mon Apr 25, 2011 12:12 am
- Forum: Professional kitchen knives
- Topic: "Monster Chef Knife"
- Replies: 3
- Views: 20321
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 ...
- Fri Apr 15, 2011 1:03 am
- Forum: Professional kitchen knives
- Topic: New Knives - do you need to sharpen?
- Replies: 6
- Views: 23923
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...
- Wed Apr 13, 2011 11:08 pm
- Forum: Professional kitchen knives
- Topic: best knives in the world?
- Replies: 30
- Views: 67579
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, and since it...
- Wed Apr 13, 2011 10:51 pm
- Forum: Professional kitchen knives
- Topic: Shun Chef Knife: Kramer or Onion?
- Replies: 2
- Views: 21137
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...