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Posts by JohnR

way off topic but I know this from a former leather retailer-most leather goods are from pakistan... and much if it just gets relabled
Lenny-older may be better than today's model but many if not most items purchased over the last 15 years or so have origins associated with China (either manufactured, parts, or raw materials) or other 3rd world countries.   We are a global society now and from a business perspective if your competitors are making things in China then you are likely at a disadvantage if you aren't.   The computer you are typing on is an example... chances are it's either...
I'll only add that whatever the shoe choice I prefer synthetic socks versus cotton for moisture control. They can be purchased at Sporting Goods stores or I seen them at Costco as well.
To be clear I am not in the video and they are not my videos. I believe the person in the video won a contest that the vendor was having on the explanation of sharpening convex edges.
Thought I would add this series of tutorial videos on creating/maintaining non-mechanized convex edges.   http://www.knivesshipfree.com/pages.php?pID=4&CDpath=0
Luis, likely a separate subject, but for students on a budget a couple of options are a Kai knife or a MUI.   The 8 inch MUI at $20 is X50crMov15 steel which is used in German steel (Forschner, Wustoff, etc.).   http://www.cutleryandmore.com/miu-france/forged-chefs-knife-p116868   http://www.chefsresource.com/kai-2000st-chefs-knife-9.html I just ordered the MUI for my home because I want to keep my 10 inch Chef's in my knife roll for work only. I'll put...
Another vote for the belt sander, before the belt sander I used stones since the early/mid 1990s Mine is the $30 Harbor Freight one. Touched up 3 work knives yesterday. Just a few minutes at half time between the Oakland-GB game. To hone you can use a leather or felt belt that fits the sander.   Many converts came from stones, EP or other systems.   There's a lot of info at...
I'm glad I'm not the only one that doesn't like knives with a thick bolster extending to the blade-it interferes with sharpening near the heel end and makes it difficult if not impossible to thin the blade near the heel.    
BDL's list of knives is spot on and pretty much what I use. I add a folding, locking pocket knife to open stuff up when I don't want to contaminate my food knives and a good peeler.   The Molybdenum/Vanadium steel seems to be one consistent characteristic among your links. Another option is as follows: http://www.chefsresource.com/kai-4000st-chefs-knife-9.html   I have't seen a Kai Seki MagoRoku in person but I am considering ordering one. The price is hard to...
Imaya, my suggestion is to use the house knives for a while. After working on the job for a while you will get a much better idea of what tools are best to use for what you need to do. The other reason is knife maintenance. I do my own (reprofiling, thinning as needed) but if you don't at least the house knives are usually sharpened every so often. As a relief/temp cook, often times I do more prep work than cooking and there are certainly situations when anything...
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