Posts by mano

It seems every break resistant wine glass on line has at least a few people complaining how easily they break. Any recommendations for something nice looking, large 20 oz. or more and affordable? The Ion Strong at Korin is way outta...

I have Shapton glass stones 1K and 4K and both do a very good job.  I'm thinking of selling them only to try soakers, but these are really convenient and easy to transport.

Begin by learning the meaning of cutlery.   Are you selling commercial dinner ware?

At the restaurant I'm at the sous who does several large fish a day uses a Misono UX10 240 mm suji. He used it when working for Morimoto for several years instead of a deba.

Thanks Pollopicu!

I'm losing weight by eating egg whites, so what should I make for the rest of the family with the yolks?

Quote: Originally Posted by Miss Kim78  It’s almost like you are saying ... It’s like you are in support... Neither of those assumptions are remotely true. Take my statement at face value without believing I'm...

Your absolutist interpretation of my comment and way of looking at things speaks for itself.    Let's make it easier for everyone. In the context of working in a professional kitchen, where many of the employees speak a...

If we don't personalize any of this issue, the OP is left with the fact that her decision limits her professionally.   FWIW, the Spanish speaking BOH employees are usually terrific. The fact some don't speak much English...

You should also check out the KANEMASA E-SERIES SUJIHIKI 270MM.  http://japan-blades.com/chef-knives/370.html   I've never had a problem with smell and every time I consider selling it for something better I change...