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Kitchen Bassists Club!

#81
Auto- thanks for the suggestion. I actually have some pickled ginger and was thinking about using it. But i wasn't wanting the ginger flavor (which i love) i think it is too overpowering for the plate. But the color would be nice.

I vote No on foh members. It is kitchen club, not restaurant club.
 
#82
chef_tater said:
Auto- thanks for the suggestion. I actually have some pickled ginger and was thinking about using it. But i wasn't wanting the ginger flavor (which i love) i think it is too overpowering for the plate. But the color would be nice.

I vote No on foh members. It is kitchen club, not restaurant club.
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Yeah I didn't think about that, it is a pretty strong flavor. I just think something needs to either go in WITH the onions or in place. But hey, there are people that are a lot more qualified than I
 
#84
So I'm pretty sure I'm gonna get a tattoo of a chef knife going down the outside of my calf. I have a bass in the classifieds to fund it as I type this. Seems like a fitting first tattoo.




Which raises the question, y'all have any chef knife preferences?
 
#87
autodidact said:
So I'm pretty sure I'm gonna get a tattoo of a chef knife going down the outside of my calf. I have a bass in the classifieds to fund it as I type this. Seems like a fitting first tattoo.

Which raises the question, y'all have any chef knife preferences?
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Shun all the way! Got a set after culinary school ten years ago and i am never going to switch.
 
#88
chef_tater said:
Shun all the way! Got a set after culinary school ten years ago and i am never going to switch.
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I'm debating a Shun Classic 8" and a Premier 8" right now, can't decide. I'm running with a Henckel right now but its crazy handle heavy and hurts my wrist after a few hours
 
#89
I am partial to the classic line. The look of the premier is awesome with that wooden handle. But the "D" shape handle of the classic is so much more comfortable. The blades are the same on each, freakin razor sharp. best advise, go to a store such as Williams and sonoma or sur la table and try both out, just like a bass.
 
#90
chef_tater said:
I am partial to the classic line. The look of the premier is awesome with that wooden handle. But the "D" shape handle of the classic is so much more comfortable. The blades are the same on each, freakin razor sharp. best advise, go to a store such as Williams and sonoma or sur la table and try both out, just like a bass.
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I LOVE the D shape on the Classic but the Premier has that extra sex appeal. I guess I should go based on comfort tho haha

I gotta sell that stuff first tho.
 
#91
autodidact said:
...Which raises the question, y'all have any chef knife preferences?
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I've always been partial to 10". I find the 8" doesn't do the job, and 12" is unwieldy. I'm also a fan of Forschner, great knives for the money, and I can't see spending the money for a Shun or Henckel - especially as their handles don't fit my hand. I really like the Fibrox handles on the Forschners, and they are dishwasher safe. I'm one of those who sees his knives as tools, not as status symbols. I get high quality tools, but won't spend a ton on them, as I replace them frequently (every three to four years).
 
#92
tekdiver500ft said:
I've always been partial to 10". I find the 8" doesn't do the job, and 12" is unwieldy. I'm also a fan of Forschner, great knives for the money, and I can't see spending the money for a Shun or Henckel - especially as their handles don't fit my hand. I really like the Fibrox handles on the Forschners, and they are dishwasher safe. I'm one of those who sees his knives as tools, not as status symbols. I get high quality tools, but won't spend a ton on them, as I replace them frequently (every three to four years).
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If you are replacing your knives every three to four years, you are spending more in the long run than you would on shuns. Shun has a lifetime warranty that if the knife is unable to be brought back to the razor edge (it is that sharp) they will replace it at no charge. So i have had my set a 10" and 8" chef, a 7" santuko, flex filet, boning, serrated bread, carving and fork, parring and tourne for ten years. I have had to replacing a few of them because of a stupid dipsh&@ of a line cook drop them on the floor chipping and breaking the points. I sent them back to shun and they swapped them out and it cost me shipping.

I understand that knives are tools but the same reasoning can used with basses. Are they not tools that we use for a job? Will we not spend a fortune on the guitar, amp and cab, effects, strings just for making music, for making art. First and more most i am an artist that uses food as a medium. And i use my shuns as tools to help my vision/idea come to life.

But if you are comfortable will the forscher and it helps you with you art, awesome!
 
#93
chef_tater said:
If you are replacing your knives every three to four years, you are spending more in the long run than you would on shuns. Shun has a lifetime warranty that if the knife is unable to be brought back to the razor edge (it is that sharp) they will replace it at no charge. So i have had my set a 10" and 8" chef, a 7" santuko, flex filet, boning, serrated bread, carving and fork, parring and tourne for ten years. I have had to replacing a few of them because of a stupid dipsh&@ of a line cook drop them on the floor chipping and breaking the points. I sent them back to shun and they swapped them out and it cost me shipping.

I understand that knives are tools but the same reasoning can used with basses. Are they not tools that we use for a job? Will we not spend a fortune on the guitar, amp and cab, effects, strings just for making music, for making art. First and more most i am an artist that uses food as a medium. And i use my shuns as tools to help my vision/idea come to life.

But if you are comfortable will the forscher and it helps you with you art, awesome!
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I tried a Shun when they came out, and wasn't impressed, probably at least partly because I tend to stick with whatever I find that works, and won't easily change (same reason I still play a P Bass). I replace them, not because I can't keep them sharp (Forschner are razor sharp, too - Victorinox blades), but because I had a bad day with one, so I replace it (superstitious, maybe, but once a knife and I don't get along, it has to go), and I always keep two identical knives, as I often use two at once, and notice slight discrepancies, so I buy them together and keep them together. Shun won't warrantee what I do to a knife that has pi$$ed me off, either!
 
#94
What exactly does Shun warranty in the way of their knives? Id like to look but I'm working 11-3 here then 3:30-11 at the second job so I don't have a lot of research time.

On a semi related note. I got the knife GAS bad.

pr0nz:
 

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#96
chef_tater said:
They guaranty that if the knife cannot be brought back to its original factory edge after been sharpened by an authorized sharper; only three people in US are authorized, they will replace the knife at no expense to you except for shipping.
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I imagine that's a bit pricey?
 
#97
autodidact said:
I imagine that's a bit pricey?
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What? Shipping?

Depends on how fast you want it to arrive. You are not sending it back to Japan. Their factory that does the first inspection of the blade is in Portland, Or. They will look at it and if it needs to be replace they will go to the shelf and get a new identical knife and send that new one back to you. They will then ship the defective knife to Japan to be melted down and worked back into a new knife.
 
#98
chef_tater said:
What? Shipping?

Depends on how fast you want it to arrive. You are not sending it back to Japan. Their factory that does the first inspection of the blade is in Portland, Or. They will look at it and if it needs to be replace they will go to the shelf and get a new identical knife and send that new one back to you. They will then ship the defective knife to Japan to be melted down and worked back into a new knife.
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My bad, I meant the sending it to one opf the 3 certified sharpeners
 
#99
It isn't that bad. I can't remember the prices off the top off my head but iirc it is like .75/inch for straight edge and like $3/inch for serrated. Single level knives like sushi knives are almost $5/inch those have to be done by hand they old fashion way. So if you have a lot of knives then yes it can get pricey.
 
#100
chef_tater said:
Shun all the way! Got a set after culinary school ten years ago and i am never going to switch.
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Shuns are over priced and crappy show knife pieces. My biggest Hobby outside of bass guitar are knives Japanese knives, and shuns are garbage no offense to thee who own them. Go to chefknivestogo.com and join their forum, Mark the owner is a guru of Japanese knives, he even has his own line of knives. If I could recommend a knife I would recommend a koniheiro hh or hd and if you don't mind high carbon I'd recommend moritaka or takeda. All those will make you forget the word shun. Check out Marks site and learn you some!
 

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