Search found 4 matches

by jerrythesurfer
Sun Apr 08, 2018 7:33 pm
Forum: General Discussion
Topic: Over Compensating
Replies: 97
Views: 18319

Re: Over Compensating

I am curious. I've not noticed any concern about color of a knife handle. We have always had a different colors, one for meats and the other for veggies whether black/white or white/red...... Do any of the kitchens you work in require that distinction?
by jerrythesurfer
Sun Apr 08, 2018 7:20 pm
Forum: General Discussion
Topic: Over Compensating
Replies: 97
Views: 18319

Re: Over Compensating

To All, I appreciate all the sincere and thoughtful feedback, I truly do. Where I worked knives are beat to hell and aggressively sharpened down to a toothpick over a year, and then discarded. I've seen knives used from cutting to puncturing a tin can'; I admit to using a knife as a ice-pick all to ...
by jerrythesurfer
Sun Apr 08, 2018 12:13 am
Forum: General Discussion
Topic: Over Compensating
Replies: 97
Views: 18319

Over Compensating

I worked in a few small family kitchens in Italy where I learned much about regional cooking. I must be missing something here but most if not all the kitchen staff used what I would consider an inexpensive stainless knife that they beat to hell. If I told them about knives that cost more than say $...
by jerrythesurfer
Fri Apr 06, 2018 8:21 pm
Forum: Chefknivestogo Frequently Asked Questions
Topic: Web Suggestion
Replies: 10
Views: 11612

Web Suggestion

CKTG, It would be useful if on your website you added a checkbox to hide "Out Of Stock" knives. It would also help if a customer could sort the knives by price (ascending or descending), knife maker, and reviews. This would certainly save me time as I have no interest in Out of Stock knive...