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  1. greenguy

    Starting Over in the Industry...

    Congrats on getting the full time position!  I'm about to leave the industry to start a new career after over 6 years.  It's good to hear that you were able to get back into it after a break.  Although, honestly, I'm a little burnt out and excited to enter an entirely new field and have normal...
  2. greenguy

    need help finding a professional knife set on a budget

    If you want cheap, Forschner is probably the best for under $100 for a chefs knife, and great for random butchering/specialty knives.  I think a 10" chefs knife is around $40.  Sure, it's not fancy and not the absolute best, but it'll work for now so you can figure out exactly what you want...
  3. greenguy

    Knife Recommendations

    If you are interested in carbon, I would highly recommend the Misono Swedish Steel.  I have had the 240mm (about $170) over a year and a half (used professionally) and am very happy with it.  I let it develop a natural patina, which happens very quick for me.  I'll use a rust eraser every so...
  4. greenguy

    Looking to relocate to start fresh, Any suggestions?

    I've just started working in NYC several months ago (I also worked here very briefly, for about a month a couple years ago, both times in high end places) and until recently spent my life living and working in Jersey (except for when I lived away at college).  I'm sure growing up here must be...
  5. greenguy

    What to expect 5 star hotel

    I have worked in union hotels before in other places, and Brandon is mostly correct, and although I haven't worked in a union in NYC, I think it may depend on the hotel/restaurant.  The plus sides are the hourly rate is usually higher than a standalone restaurant and you usually get full...
  6. greenguy

    Tell me why!?

    I'm just a line cook, but I know a bit about management, and you're always going to get the lowest budget possible.  Your boss's job is to look at the finances and figure out how to make the owner/investors as much money as possible, and then you are the guy that puts it into practice and...
  7. greenguy

    Working in NYC

    Depends on experience.  I got either $8 or maybe $8.50 at my first job out of college (not culinary school) with 2yrs experience (not NYC).  It was a very well known chef at a michelin star restaurant.  I didn't stay long cause I couldn't pay the bills.  A lot of people were interns/externs...
  8. greenguy

    need heavy duty knife suggestion

    You might want to move this to the "Cooking Knife Reviews" forum, but since I'm already here... Your Ikon will probably work.  It's a fairly hefty forged German steel knife with a hardness around 58, which is a tad higher than most other forged German knives, but not high enough to be prone too...
  9. greenguy

    Looking for a new line knife, what do you use on the line?

    I did look at those a bit, along with Hankotsu's, but I thought a petty may be more versatile, as well as there being more, and cheaper options with a petty. But having better chip resistance is a big plus.  I've never handled one before, and I don't know anyone who currently uses one that I...
  10. greenguy

    Looking for a new line knife, what do you use on the line?

    Yeah, I thought about the FKH, but I've read that it's a pretty poor carbon steel.  Takes a while to develop a good patina, and until then it stinks and makes food smelly and discolored, so I'm trying to stay away from that and similar steels.  I've read about the Suisin, and it seems to be a...
  11. greenguy

    Looking for a new line knife, what do you use on the line?

    So Korin's 15% off sale started today, which brings some more knives into the mix.  Unfortunately I do not see any 210 petty/suji's, but there are several 150mm petties that may be a good choice. So, altogether, my choices for a petty for boning include: Fujiwara FKM $44Richmond Artifex $50 And...
  12. greenguy

    Shall I stay?......or shall I go?

    Kinda feeling like you.  Been at my place for a little over a year and have been working the same station the whole time until about a month ago when I started my transition to a new station.  I have mixed feelings.  The chef is knowledge and has been teaching me more lately, I like the sous...
  13. greenguy

    Looking for a new line knife, what do you use on the line?

    I gave my brother a 210 Artifex Gyuto as a gift a few months ago, and although I haven't used it much, I was very happy with it and kinda wish I had got one for myself, haha.  It was pretty thin and light, came fairly sharp out of the box and took a nice edge the one time I did sharpen it.  They...
  14. greenguy

    Looking for a new line knife, what do you use on the line?

    I currently have a fairly nice collection that I am happy with, but I'm always looking to pick up some new tools, so I'm planning on getting a some new knives in the coming months. First, I'm looking for a knife to use while on the line during service.  What do you pros prefer to use?  I'm...
  15. greenguy

    struggling with picking a new chef knife

    I think it is a wise choice to stick with the Mercers for now, and learn proper care and maintenance before spending a lot of money of a new knife.  Mercers are not the greatest knives, but they are just fine to learn on, and are great to practice sharpening on.  FWIW, when I started cooking I...
  16. greenguy

    struggling with picking a new chef knife

    Personally, I would stay away from most of those, especially the Henckels everedge/eversharp.  Also, you probably don't need a set, as most of those knives are unnecessary and redundant.  Of the ones you listed, the only decent option is the Wusthof, which are okay at best.  Wusthofs are pretty...
  17. greenguy

    Honing Rods

    The Messermeister is also listed at "1200" but like you said, it doesn't mean it's the same as Idahone's 1200, which is probably finer.  I still have half of it attached to the handle, maybe I can still use it on my petty, haha. Out of my better knives (Misono sweden, Kikuichi Carbon Elite...
  18. greenguy

    Honing Rods

    I'm not really sure why I didn't like the ceramic rod, but it just felt weird using it, and also left my knives feeling a bit rough.  I'm not sure if maybe the Idahone would be better, or I'm just used to the feel of a more polished edge.  But to be fair, I had barely used it before it broke, I...
  19. greenguy

    Honing Rods

    Got the Messer, it broke.  To be honest, I didn't really like it so much.  I'm going to try the F. Dick polished packing steel.  It's cheap and much less likely to break.  I'm also gonna pick up a strop to try out, although I'll still need a steel at work.
  20. greenguy

    Honing Rods

    This has probably been addressed before, so I apologize in advance for redundancy.  I've been using a grooved steel and realize it is not the best option and probably does more harm than good, so I want to upgrade.  I have a Misono Swedish gyuto and Kikuichi Carbon Elite suji as well as some...
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