Comments on: That’s Chef J5 to you http://www.j5live.com/2006/10/31/thats-chef-j5-to-you/ Where the urethane hits the pavement Mon, 10 Oct 2011 13:34:18 -0400 http://wordpress.org/?v=2.8.4 hourly 1 By: J5 http://www.j5live.com/2006/10/31/thats-chef-j5-to-you/comment-page-1/#comment-6788 J5 Tue, 31 Oct 2006 21:55:45 +0000 http://www.j5live.com/?p=268#comment-6788 My skill level is pretty amature right now. I can cook a few good italian and thai dishes but I don't understand the finer points which is why I wanted to take the course. I am actually really interested in saucing which is the last class. My skill level is pretty amature right now. I can cook a few good italian and thai dishes but I don’t understand the finer points which is why I wanted to take the course. I am actually really interested in saucing which is the last class.

]]> By: Ben http://www.j5live.com/2006/10/31/thats-chef-j5-to-you/comment-page-1/#comment-6787 Ben Tue, 31 Oct 2006 18:27:56 +0000 http://www.j5live.com/?p=268#comment-6787 Oh, I can highly recommend the Spyderco Sharpmaker for keeping the knives sharp - easy to use and very effective. http://www.amazon.com/Spyderco-204-Triangle-Sharpmaker-Medium/dp/B0001WOV5M/sr=1-2/qid=1162319116/ref=sr_1_2/102-0366310-8592956?ie=UTF8&s=sporting-goods Oh, I can highly recommend the Spyderco Sharpmaker for keeping the knives sharp – easy to use and very effective.

http://www.amazon.com/Spyderco-204-Triangle-Sharpmaker-Medium/dp/B0001WOV5M/sr=1-2/qid=1162319116/ref=sr_1_2/102-0366310-8592956?ie=UTF8&s=sporting-goods

]]> By: Ben http://www.j5live.com/2006/10/31/thats-chef-j5-to-you/comment-page-1/#comment-6786 Ben Tue, 31 Oct 2006 18:24:15 +0000 http://www.j5live.com/?p=268#comment-6786 I, too, have been walking by there for years. What's your current skill level? I'd love to hear how the classes go. Great knives, BTW - I've got the 8" chef's & even though my cooking is unbelievably basic, it's still a pleasure to use it. I, too, have been walking by there for years. What’s your current skill level? I’d love to hear how the classes go. Great knives, BTW – I’ve got the 8″ chef’s & even though my cooking is unbelievably basic, it’s still a pleasure to use it.

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