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Knives for pro kitchen

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Ken B

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Knives for pro kitchen

by Ken B » Tue Jan 24, 2012 6:03 pm

A question for the pros and former pros on the board here (Ryan, Martha, David, Dan, Ethan, et al.). If you told someone to show up for a stage "with knives", what would you expect them to have?

Thanks, Ken
The Wine Market
1200 Bardstown Road, Louisville, KY
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Marsha L.

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Re: Knives for pro kitchen

by Marsha L. » Tue Jan 24, 2012 6:07 pm

Ken B wrote:A question for the pros and former pros on the board here (Ryan, Martha, David, Dan, Ethan, et al.). If you told someone to show up for a stage "with knives", what would you expect them to have?

Thanks, Ken


Minimum: Chef's knife, paring knife, boning knife, serrated knife, vegetable peeler. All SHARP. I could let the boning knife slide if they are a whiz at removing silverskin with their chef's knife.
Marsha Lynch
LEO columnist, free range cook/food writer/food stylist
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Ken B

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Re: Knives for pro kitchen

by Ken B » Tue Jan 24, 2012 10:56 pm

Thanks Marsha! (and sorry about the typo. . . )
The Wine Market
1200 Bardstown Road, Louisville, KY

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