Posts by adamm

I have the same setup, i think my santoku is sharper, i believe its alittle thinner. As for the original question i only use for veg prep mainly. With me its one of those things, some days i just like useing my santoku some days i...

Butchering pieces of meat Doing prep work, especially slicing mushrooms. Sharpening knives when im not rushed.

yes, mainly to watch morimoto and the new iron chef(not sure of his name)

alot of schools want to practice the highest of profesionlism. Im pretty sure the rule at my school was girls werent even allowed to wear ear rings in the kitchens even studs. schools have an image they want to maintain. I know of a...

Every knife roll iv seen the handle goes into the pocket and blade goes up. Iv have the wusthof 17 pocket roll. I like it, the only thin is that the plastic things on the handle broke, i wire tied them back on. I dont use it anymore...

What do you mean by this, iv seen you write this a couple times and not sure what you mean exactly? Do you you mean just round over the edge in the spine? Thanks i was just wondering.

Its not hard to shapen your self, theres some great books out there. If you look at the cutlery forum over on foodie forums you could find out more. You might try yellow pages to look for sharpening service. Also usualy kitchen stores...

130 dollars isnt bad, go online and have her look at some the high end sushi knives, the 130 dollars will look like nothing compared to that.

you might want to check out JB prince, it another good place to culnary things, atleast you could check them out and maybe save a few bucks on shipping.

I dont think CIA or Johnson and Wales have anything in the summer, if you wanted to attend there you would have to go there. another option you might want to look at is just getting a job in a real nice kitchen, you can learn just as...