Search found 4 matches
- 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?
- 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 ...
- 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 $...
- 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...