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Kitchen Bassists Club!

#102
Nicolay3535 said:
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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This one seems pretty nice but I'm not entirely sure of blade. It seems to come up pretty far out of the handle. It also almost has that santoku kind of shape, I want to find a chef knife shape that way I get that nice pointy tip.

http://www.chefknivestogo.com/moritaka9.html


The Takedas are too much monies. I personally don't think the Shuns are crappy, I've used them before and I've been pretty happy with them. As much as I would love to be able to drop a lot on an awesome knife I do have a budget.
 
#103
By the gods, I want to kill my wait staff this morning. Stupid, arrogant, lazy, wait-monkey ********! I don't understand how ****ing hard it is to explain what food to customers. Every 5 minutes one of the idiots will pop in my window and ask, "What's in this, what does that taste like, is Bacon glut. free?" Idiots! Anybody else having front house problems recently? Is there a wierd cycle of the moon happening or something?
 
#104
Just stumbled onto this thread and you folks are bringing me back to my younger days- my 1st job was in a pizza kitchen and I did about a year @ McDookie's in H.S. as well.
(Still won't eat there. :spit:)

Thanks for the memories. Carry on.
 
#105
autodidact said:
This one seems pretty nice but I'm not entirely sure of blade. It seems to come up pretty far out of the handle. It also almost has that santoku kind of shape, I want to find a chef knife shape that way I get that nice pointy tip.

http://www.chefknivestogo.com/moritaka9.html

The Takedas are too much monies. I personally don't think the Shuns are crappy, I've used them before and I've been pretty happy with them. As much as I would love to be able to drop a lot on an awesome knife I do have a budget.
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Get a Richmond artifex 69 for the 210mm or 89 for the 240mm. And sorry but once you get a knife made from any of the makers mentioned shuns will become crappy to you as well their toy knives.
 
#106
autodidact said:
This one seems pretty nice but I'm not entirely sure of blade. It seems to come up pretty far out of the handle. It also almost has that santoku kind of shape, I want to find a chef knife shape that way I get that nice pointy tip.

http://www.chefknivestogo.com/moritaka9.html

The Takedas are too much monies. I personally don't think the Shuns are crappy, I've used them before and I've been pretty happy with them. As much as I would love to be able to drop a lot on an awesome knife I do have a budget.
Click to expand...

That moritaka is a beast I have that exact knife. Augami super is the ultimate high carbon metal
 
#107
Nicolay3535 said:
That moritaka is a beast I have that exact knife. Augami super is the ultimate high carbon metal
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Truth be told that i haven't met a knife that I like better than my Shuns. But that gyuto looks amazing and i might hold off on some bass gear. Is this a traditional gyuto blade with a single bevel or has it been bastardized with a western double bevel edge? And if so what is the angle of the bevel?
 
#109
Well let me try and qualify myself I think I’m a kitchen bassist contender. I’m 43 started cleaning slicers at a local deli at 13 years old and it has never stopped. They say if you a kitchen guy it’s like a birth defect there is no way to get away from it. You can go and get other jobs but like a boomerang you just wind up back in this crazy business. Divorce and drug addiction and alcoholism seem to blend in nicely I got 4 rehabs under my belt (17 years now without D&A) but it was tough putting that down man.

I started as a cleanup guy and dish washer no culinary school. I just worked at it and wanted to be good so slowly moved into pre then fryer guy, broiler, sauté, then sous chef and head chef. I worked at some great places in the burbs of Philly and even a little in San Francisco. Dated and slept with bar tenders, waitresses you name it. I lived a slightly watered down version of “Kitchen Confidential” one of my favorite books.

During all the debauchery I fell in love with music, French classic cooking and Northern Italian. I learned like crazy studied under some insane great chefs. Worked in kitchen with no micro waves or buckets of basses and mixes. I had to learn how to make a raft and make real consume, demi-glace, all the mother sauces etc…the real deal. We roasted bones and made real stocks, fresh pasta, mayo by hand, ice cream by hand the whole thing.

Playing in a band and doing gigs just didn’t work out with my kitchen life nor id my marriage. So after 15 years growing up in this crazy mostly thankless profession I did what many burnt out chefs do I became a food rep. I worked for a smaller outfit a local guy here in Central PA and now work for the second largest broad line full service foodservice distributers and have for the last 10 years. I’m still in the business but I’m home by 6 and have Friday nights off and Saturdays. Sunday it all starts again but I was able to save my marriage and play music and gig. Life is good…There is a place in my heart for all us insane kitchen guys and gals because if you aint done it you have no idea what we are talking about and if you have then we already know.
 
#112
Means2nEnd said:
YO Autodidact I just saw your from Lancaster I'm in Mountville. If you ever ate or worked in Gibralter, Annie Bailey's, General Sutter, those kind of places I have seen you or you worked with food bought from me. Right On!! shhhhh I work for US Foods.
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I work at Gibralter right now and in a few days I'm actually moving to Mountville! Lol small world
 
#113
image-3578268489.jpg

Some of the collection and a fe stone and a strop! I own a sun so im just being honest their toys next to my moritaka, my artifex, my tojoro and my mizono.
 
#116
It's all about the hardness of the steel that's what's going to help retaining an ege, vg10 doesn't compare to some of the metals being used today I've seen RC scales of 66 on some knives. Talk to
Folk in the chefknivestogo forum your find out real quick whats good or what's commercially overpriced!
 
#118
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, 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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My knives are are a representation of my work. Like the Japanese say a blade has a soul and I believe it. Yes I can get a Forschners razor sharp but will it be that way after a 12!hour day of cutting everything from whole fish, loins of meat fine dices and then 400 covers of sliced (very caramelizes meat with a heavy bark) of steaks and chops? I think not, I've had some of my Japanese knives for 9 years now and they still have life, do the math!
 

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#120
I must have to join that club: been a barman and assistant's chef for many years, and now I'm living.... in a small home and my kitchen is just 2/3 feets near from me ! and my favorite season is: fall, cos'.... ya know, delicious french mushrooms you can find in any market, figs, late harvest, rhaaaaa.... lol

My number pleeeeeeeeeeeeez' !
 

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