The online community of knife collectors
James- I really appreciate your support and confidence in me to help the NKCA.
Scott
Uhm, messed up friend request. Anyway, depending on your catering work (if It's Asian then there is much more performance and depth to get).
So I suppose my question is, do you perform cosmetic cutting as in making a rose out of 1mm thick shavings of vegetables or do you mainly work with meat and heavy action?
If It's the first option then I can help you make your job a breeze (atleast cutting wise, I'm a polisher and strong fanatic of HRC 66 kitchen knives).
While saying that though, the one knife I treasure the most comes from Randy, even more than my swords that cost so much that I don't want to think about it.
The online community of knife collectors
iKC enjoys cutting edge technology, but what makes us different are our members. We are a knife community in every sense of the word. Our members enjoy gaining knife knowledge, seeing great knife pictures and engaging in knife discussion.
iKC is home to over 100 groups that all seek to explore, to the fullest extent possible, deep, meaningful,discussion in virtually every given segment of the knife industry.
Join us today and welcome!
© 2012 Created by Scott King.