View Full Version : People who cook for a living

07-27-2008, 11:08 AM
Anyone here a cook/chef?
Where do ya work>
whats your forte ?


07-27-2008, 08:47 PM
Not professionally, but it is something I enjoy. I like making big meals for the whole family (my brothers and their wives and kids).
I created a dish. Italian is my heritage (well, partly) and that is what I like cooking best. I have the white coat and toque. http://en.wikipedia.org/wiki/Toque_(French)

07-27-2008, 08:55 PM
Hey Shepherd do you have a new site I can check out....the old link does not work

07-27-2008, 11:59 PM
did some cooking in my younger years , hell my hole family owned restaurants at one time or another i have been a soo chef and broiler man as well as line cook and prep cook

07-28-2008, 12:24 AM
Like Wrecker my Mom was a pro and Dad cooked better then her (when not drunk LOL) I grew up in NYC between little italy and chinatown. You had to eat & cook LOL

Chinese, Thai, Italian, Jew food, Polish and now Mexican (which is the hardest to get right) are my everyday foods cooked


07-28-2008, 03:03 AM
I'm in the process of getting a new website..........hopefully :unsure:

I called a local dude, and he wanted an arm and a leg :angry:

in the last 8 months or so, I've been making high end Japanese kitchen cutlery. I don't know if you're framiliar with the stuff, but it tends to be highly specialized twards the job, the steel also tends to be alot harder than european cutlery---useing a steel on it is a nono.
Let me know if you're interested, and I'll post some pics in here.


07-28-2008, 06:14 AM
sure post some pics

07-28-2008, 06:48 AM
I am always interested in something new , but I will add when it comes to knives I am hard to please, do not like knives that flex and I want my knives to have wight behind them as well as good balance, and must be able to keep a edge .. if you have ever spend a day cut dicing and what ever using a knives you will know what i mean

07-28-2008, 09:41 AM
I cook meth...

07-28-2008, 09:47 AM
Post them up!!!

07-28-2008, 09:55 AM
This is a knife I made about 4 months ago, it lives in a sushi join in Toledo now.
I made it from a powderd metal stainless called CPM154CM, it's about 10.5" long with a buffalo horn and ebony handle. The pommel is made from stuff called "mokume" it's brass, copper, and nickle silver layerd and folded togather.
........it has a "0" ground edge on the right side ( that you can see), and the left side is concave. That makes for a super sharp and thin edge. This knife is strictly for cutting flesh, otherwise you run the risk of chipping.

07-28-2008, 05:18 PM
Wow very nice. I have made parts from cpm I beleve...it rockwells at about c60 if I recall very hard

07-29-2008, 12:17 AM
ya, I've pushed it as high as 64 with cryo during heat treating--but it sounded like glass.
I like to have a HRC of about 60 on most blades after tempering, unless it's for a specific purpose.

07-29-2008, 09:50 PM
OK, here's a few blades only pics. I'm working on a project for a guy in Hawaii. I hope some of you are framiliar with japanese sword construction
This is a high carbon, simple steel- 1095, with what called a "hamon". The blade is coated with clay, except for the edge allowing the spine to be soft, and the edge hard.

07-30-2008, 06:33 AM
I'm guessing these knives cost more than those sold at the local Wal-Mart, huh!

07-30-2008, 10:14 AM
I've got about 10hrs in that bare blade...how much do you make/hr? groucho

07-30-2008, 05:07 PM
I can recall my Mother's statement to a customer(She was a watercolor Artist) The Customer was complaining about the price of a painting.
The Customer asked how long it took her to paint it and my mother replied 30 years...you want to pay me by the hour?
At that time my mother was working as an Artist for about 30 years.
By the way the customer did buy the painting

07-30-2008, 07:45 PM
I've got about 10hrs in that bare blade...how much do you make/hr? groucho

Won't tell ya, but I will say that is one EXPENSIVE knife! Of course I am highly confident in the quality of it. Items like this become prized possessions.