What are you doing / did you do today / CHAT THREAD

lethal6

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More space maybe? Never saw there old shop... But these warehouses are dang good size especially for a Honda shop lol

Traffic will be null, were on a dead end in a little barren pocket back here, like 6 businesses here on Burlington.
I forgot about their old location. It is at the tip of UP and isn't really all that nice of location. Plus they are in storage units that someone put a lift in. Not really a shop location. Think storage wars on TV with someone trying to work out of a couple of the adjacent units.

Their new location will be much bigger and will actually be a true business location instead of a makeshift shop.

They are moving on up essentially.
 

92lseg

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This is a warehouse, two stories with storefront

My company leased it last year or overflow

It will be a dang nice shop
 


crash!

Avi, pull your socks up.
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My shop here needs detailers ASAP if any WA cats are interested.
 

JohnS.

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Bought myself a new chef knife for work today since my previous personal knife was starting to fall apart. 8" Wusthof Classic Ikon Cook's Knife. Extremely excited to use it tomorrow. All of the knives at work are so flimsy and dull.
 

young_

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Bought myself a new chef knife for work today since my previous personal knife was starting to fall apart. 8" Wusthof Classic Ikon Cook's Knife. Extremely excited to use it tomorrow. All of the knives at work are so flimsy and dull.
Santoku or traditional?
 

TigBitties

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put my cars up for sale, looking at a white g35 thats near me and some other options. pretty set on getting a g though, only car i like and could resist modding
 

young_

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put my cars up for sale, looking at a white g35 thats near me and some other options. pretty set on getting a g though, only car i like and could resist modding
Automatic? :(
 

JohnS.

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Santoku or traditional?
Traditional. The only reason why I was hesitant on getting a Santoku was sharpening. Since my job right now is straight cutting all day every day, I'm worried that eventually, I'll start sharpening into the granton edge. Even though that most likely wouldn't be a long time from now, I just feel more safe with a traditional knife. Although I will miss that straighter blade. I tend to chop more than rock. Surprisingly, I'm way more accurate chopping.
 

young_

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Traditional. The only reason why I was hesitant on getting a Santoku was sharpening. Since my job right now is straight cutting all day every day, I'm worried that eventually, I'll start sharpening into the granton edge. Even though that most likely wouldn't be a long time from now, I just feel more safe with a traditional knife. Although I will miss that straighter blade. I tend to chop more than rock. Surprisingly, I'm way more accurate chopping.
That's understandable. Good choice! Does your job grant you access to a restaurant supply store? You can bring your knives in to be professionally sharpened at a low cost. =)

Also, who does your kitchen use for food supply? We use Sysco and PFG. And occasionally US foods.

They hold food shows every so often and I'm sure you would LOVE them. So ask your manager :P
 


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