Chefknivestogo Forums

Flat out. Don’t do it. Unless you’re in a corporate gig your entire schedule and life cycle will reverse. Stamina is a thing and you will take a major pay cut. Benefits? Not happening You’ll be lucky to not work a 50+ hour week OT if you’re lucky some places won’t let you clock in but you’ll need t...

I left a very good job in the maritime industry to pursue culinary dreams at 36. I enrolled in school and found myself working everything between a scoop and serve place to Modernist Cuisine where I helped finish the MC at home book as well as doing the lab dinners. Though I wouldn't trade the expe...

KetchupKing wrote: ↑Sat Feb 29, 2020 3:12 pm Has this sold?

It’s still available.

Price Drop:
$380

More pictures.

Nearly new. Used on a handfull of carrots, celery and onions. Asking $400 Shipping from Canada. Brand: Konosuke 幸之祐 Producing Area: Sanjo-Niigata/ Japan Profile: Gyuto Size: 240mm Steel Type: Semi Stainless Steel Steel: SKD-12 (A2), Soft Stainless Clad Handle: Burnt Chestnut & Buffalo Horn Ferru...

If you are near set to retire at 53, do it. If you need a few more years, hang on for a bit. Unless you are a high end chef with a great restaurant, you will be making $40K or less a year in most places. I'm learning by volunteering at a chef friend's catering business many Saturdays - I am the low...

I do I.T. For a living. Passionate home cook. Something deep inside me always wanted to work in kitchen. Thinking of making a career change at 53, going to culinary school and working in a kitchen. I know it’s a young persons game. Afraid I won’t have the stamina to keep up. Anyone done it at an ol...

I'm not a pro cook, but here's something to consider: A lot of people like or dislike their work based on their coworkers and the work environment itself. I would really hesitate to make a career switch under your circumstances for this reason alone. I imagine that the kitchen is a lot like most ot...

Thanks for the replies. Noted.

Konosuke HD2. I prefer long blades in general, especially for herbs. You have to be careful with such a thin blade, but it is not hard to get used to. ETA - I see you already have the SKD. Most of the lasers I can think of have flatter profiles. In terms of profile, I'd think the Kohetsu would fit,...

Carlo wrote: ↑Mon Feb 17, 2020 8:26 pm I assume you have seen this thread: https://www.chefknivestogoforums.com/vi ... =39&t=8821

Wouldn’t be a career change but forum member Isboogy has something cool going on.

Thoroughly enjoyed/enjoying reading isboogy's experiences. Re-kindled my desire.

Bill Buford wrote Heat. I think he ended cutting back on his writing to study cooking. I agree with gregnim that the first part of the book is a great description of working in a high pressure kitchen. The second half of the book is about his journey learning about butchery and salumi making in Ita...

Another good read on the subject is the first part of "Heat" by Bill Bryson ("A Walk in the Woods") where he does a stage in one of Mario Batali's restaurants Babbo. Also a good intro into professional cooking. Yes, I've read that too. Really enjoyed it. As much as Kitchen Confi...

I agree with the rest. A typical restaurant kitchen is a tough job and is physically demanding at your age (I’m 3 years older and I don’t think I could do it). What about making something that you can cook and sell? There’s a guy in our town that is doing a business that makes salted, candied pecan...

I do I.T. For a living. Passionate home cook. Something deep inside me always wanted to work in kitchen. Thinking of making a career change at 53, going to culinary school and working in a kitchen. I know it’s a young persons game. Afraid I won’t have the stamina to keep up. Anyone done it at an ol...

ChefKnivesToGo wrote: ↑Mon Feb 17, 2020 6:54 pm No quite a laser but close.

The handles are glued on so they’re not easy to switch out.

OK thanks. What knife would you recommend that is considered a laser with a nice fit and finish?

I do I.T. For a living. Passionate home cook. Something deep inside me always wanted to work in kitchen. Thinking of making a career change at 53, going to culinary school and working in a kitchen. I know it’s a young persons game. Afraid I won’t have the stamina to keep up. Anyone done it at an ol...

I do I.T. For a living. Passionate home cook. Something deep inside me always wanted to work in kitchen. Thinking of making a career change at 53, going to culinary school and working in a kitchen. I know it’s a young persons game. Afraid I won’t have the stamina to keep up. Anyone done it at an old...

Hi All, my name is Paul. I’m a home cook who lives in Toronto. Always wanted a Japanese knife. They are works of art and love that they are hand made. I have a very thin soft 8” chefs knife as my main knife for a long time. It was a hand me down and has no markings on it. Stainless steel with a west...