1. {Name}
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    Please take a moment to register and stop by the New Member Check-In and say hello. We sincerely hope you enjoy your stay and the discussion of all things sharp.
    Feel free to jump right in on the conversation or make your own. We have an edge on life!
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Page 8 of 9
  1. scotchef38
    Post

    Quite some familiar faces in here

    Welcome.
    Post by: scotchef38, Mar 31, 2014 in forum: New Member Check-In
  2. scotchef38
    Post

    I'm Confused

    Welcome.
    Post by: scotchef38, Mar 31, 2014 in forum: New Member Check-In
  3. scotchef38
    Post

    Greeting

    Welcome
    Post by: scotchef38, Mar 28, 2014 in forum: New Member Check-In
  4. scotchef38
    Post

    Hello Fellow Knife Nuts

    Welcome.
    Post by: scotchef38, Mar 28, 2014 in forum: New Member Check-In
  5. scotchef38
    Post

    Howdy

    Welcome
    Post by: scotchef38, Mar 24, 2014 in forum: New Member Check-In
  6. scotchef38
    Post

    Hello

    Welcome
    Post by: scotchef38, Mar 24, 2014 in forum: New Member Check-In
  7. scotchef38
    Post

    Bloodroot Blades

    I have been loving some of the handles they have been making lately .If you have twitter they are pretty active on it and post a lot of pictures.
    Post by: scotchef38, Mar 17, 2014 in forum: The Kitchen Knife
  8. scotchef38
    Post

    Masakage Koishi 120mm Petty

    I have been looking at the Koishi Suji so I would be interested on your opinion once you get it.
    Post by: scotchef38, Mar 17, 2014 in forum: The Kitchen Knife
  9. scotchef38
    Post

    Knife Storage

    Amazing house.Thanks for the photos.
    Post by: scotchef38, Mar 7, 2014 in forum: The Kitchen Knife
  10. scotchef38
    Post

    Sharpening stones descriptions

    Thanks-very informative and great pictures.
    Post by: scotchef38, Mar 1, 2014 in forum: Sharpening forum
  11. scotchef38
    Post

    Im back

    Welcome back
    Post by: scotchef38, Mar 1, 2014 in forum: New Member Check-In
  12. scotchef38
    Post

    Hello from Sweden!

    Welcome Jeppe.
    Post by: scotchef38, Feb 22, 2014 in forum: New Member Check-In
  13. scotchef38
    Post

    hello

    Welcome Roberto.Nice choice in Malt!
    Post by: scotchef38, Feb 22, 2014 in forum: New Member Check-In
  14. scotchef38
    Post

    Hi

    Welcome Charles
    Post by: scotchef38, Feb 22, 2014 in forum: New Member Check-In
  15. scotchef38
    Thread

    Pizza

    To help/solve/start an arguement. When making Pizza do you put cheese first and then toppings or toppings and then cheese?o_O
    Thread by: scotchef38, Feb 21, 2014, 15 replies, in forum: The Off Topic Room
  16. scotchef38
    Post

    Good Change

    Welcome
    Post by: scotchef38, Feb 21, 2014 in forum: New Member Check-In
  17. scotchef38
    Post

    Howdy, Lefty Sent Me!

    Welcone
    Post by: scotchef38, Feb 21, 2014 in forum: New Member Check-In
  18. scotchef38
    Post

    hi

    Welcome
    Post by: scotchef38, Feb 21, 2014 in forum: New Member Check-In
  19. scotchef38
    Post

    Saw an invite from Will C. so I guess this is the new spot?

    Welcome Pete
    Post by: scotchef38, Feb 21, 2014 in forum: New Member Check-In
  20. scotchef38
    Post

    BBQ The thin blue smoke of tastyness

    We do a lot of BBQ in Oz but I am always in awe of the range and depth if the BBQ culture in the states.It is an area of cooking I would love to...
    Post by: scotchef38, Feb 20, 2014 in forum: Food and Drink
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