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« historical connections | Main | Delicious, Reasonably Priced Sweet & Salty Things »

14 June 2006


Holy moly and daaang. You're like all up in there an junk. YOU GO !!!

Excited to hear the rest! I just posted about my own stage at Myth, obviously nowhere near as involved as yours - but really educational!

I admire that you're so gifted at elucidating to your readers the odd little universe that exists behind the scene of restaurants. It's especially wonderful that you manage to describe the inner workings of restaurants in a way that is devoid or the invective that so often accompanies writings from (let's face it, male) chefs (who often obtain lucrative TV contracts). Go Shuna! Can't wait to read the next installment!

Bwah, I can't even think about what a stage must be like. I would prolly end up rocking myself in a corner crying over a pile of lemons or something. Still, I would kill to give it a try someday. *crosses fingers*

Sounds very interesting. I cannot wait for the remainder of the tale. It is always nice to get insider knowledge, especially when it is written with such eloquence.

Anita-- thanks for stopping by. i will be sure to check out your stage as well.

Brett-- These words mean a lot to me, thank you. It really is this world which few Know. Mostly I would love for more people to understand the hard work, really grueling hours and so forth, becuase then less "shoemakers" might enter the workforce!

Sergio-- Your comment is pretty eloquent too! More soon, yes. There's lots to say!

You have taught a knife class and spoken of your knives a few times including the above post.

From a professional's viewpoint, I would love to see a post on what make a knife excell in the kitchen. What is a good knife??? Not necessarily technique or knife skills but the knife itself.

Carbon Steel vs Stainless, Grip material, Grip size, Flexible spine or firm stiff spine. Blade shapes, Balance, Serrated, ect, ect, ect.

Thank you for your time and consideration, Tony Graves

Tony Graves,

Hello. thank you for stopping by and being a reader. I will take your reqest into consideration but Eggbeater posts usually just come about organically.

Also, I am really no knife expert. What you mostly use your knife for in the kitchen, your size, your hand size, what you cut a lot of--- all these things determine "the best knife."

I own some expensive knives, some very inexpensive ones, serrated, offset, small, long, my collection was built up over time, mostly bought to suit the kitchen's main prep at the time.

Bruce Cole at Saute Wednesday really knows knives! And Guy at Meathenge is no slouch either.

Not so ironically knives are sort of like personal items. You might laugh at some of my knives or covet them as they may or may not be what you'd be looking for.

It looks like we might conjure up another knife skills class-- if you're in the area I do go over some of this stuff and then welcome people to try out my varied knives.

Great! I've been looking forward to hearing about this.

Hi Shuna
Thank you for your response. Unfortunately I'm in Nevada and just a little too far away to commute to your knife class. BUT, that may be a good excuse to make a bundle of stops into a roadtrip.
I ask about knives because I make a few and would like some ideas/feedback from someone who uses a knife or knives on a daily basis.
Your blog is only one of three I ever bother with, Very refreshing and I do believe your term "comes about organically" sums it up perfectly.
Tony Graves

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