Chefknivestogo Forums

Hey. Just recently turned from CookNOLA to CookNASH. Yup. Relocated to Nashville. Anyone else out here? Looking to hopefully network and just meet some fellow chefs and enthusiasts. Thanks y’all!

Hey. I’m sick as shit. And can’t seem to keep up with anything. Before it heads my way let me know. I may have to pass on this one if I’m still down.

Want. But won’t use. hope everyone that picks one up uses it to the end of time.

Third is where it’s gonna be heard. Let’s the warsongs commence.

Looks like it’s made from a railroad spike. I’m definitely in.

Have one. And I’ll say I’ve cut myself more often on a box grater than on that thing.

FNG

Hi. We get torrential rain. And fucking mug. Not fog. Not smog. Mug. It’s like you walk outside and the weather gives ya the stink eye.

I’d seriously consider one of the chef sets and supplement from there. I for one love the misuzu bunkas (sks93). I guess at the end of the day it all depends on how fast you need to replace. I honestly love my Karaku AS bunka as well.

This is me saying I’m really interested in this thread because I’ve been debating the same thing.

Right out of high school I helped open a restaurant and worked for my college at the same time. Granted both were part time it was a fantastic experience and given I decided to go the professional Chef route one that greatly influenced my future.

Not gonna lie but I used to pick up a 4 pack of the 88¢ “paring” knives at Walmart. Somehow they’re single bevel and oddly work well for steak. The fine dining I’ve worked at used Laguiole- fucking love them- but at home? Nah. Cheaper the better. Besides. At MR-M I don’t need a nice knife just for s...

Depending on what you like I’d check out Butcher and Baker. One guy. American made. Takes awhile to deliver but worth it. Are they still around? Website doesn't seem to be up. I’ll be damned. Guess I lucked out. I bought one last year but it was fucking nail biting wondering if it’d show up. Guess ...

Depending on what you like I’d check out Butcher and Baker. One guy. American made. Takes awhile to deliver but worth it.

Welp. The hangover sucked but I was great practice for the wedding. CKTG: customer service (or neglect in this case): 10/10 would recommend.

Dude. Straight up get a misuzu 160mm Ktip. It goes through everything.

Dude. I’m wasted. As much as I love you and sue and all y’all do for us cooks please ignore any orders I place. Thanks y’all. Dinners on me if y’all come to New Orleans anytime soon. -c-

Sure bro, 6.5x3 https://www.amazon.com/ZHEN-Japanese-Stainless-Chopping-6-5-inch/dp/B00E0EF7PA/ref=sr_1_4?ie=UTF8&qid=1547844495&sr=8-4&keywords=zhen+cleaver and 8x4 https://www.amazon.com/ZHEN-Japanese-3-Layer-Stainless-Chopping/dp/B00E0EF7OQ/ref=sr_1_14?ie=UTF8&qid=1547844495&...

Mark, coming from a professional standpoint, I’d honestly pass. It’s a hard sell against a victorinox (one of only 2 nonjapanese knives I use religiously.) those of us constantly using them burn through them rather quickly. I’m not calling it a bad concept. Just thinking it may have a limited audie...

Mark, coming from a professional standpoint, I’d honestly pass. It’s a hard sell against a victorinox (one of only 2 nonjapanese knives I use religiously.) those of us constantly using them burn through them rather quickly. I’m not calling it a bad concept. Just thinking it may have a limited audien...