new things

[weemis]

I like the big press knife too.  I use a large Ulu - eskimo snow knife.  makes it easy to get into corners of a pan pizza.

Plus, it's badass. 

HA! looks like a klingon war weapon, which would by definition make it bad ass!

[weemis]

they will be using capi....something...flour thats imported from italy and other things but its gonna be great

Caputo. If you do a search on the forum, you'll find out way more than you ever wanted to know about it. Usually used for high-heat applications.

Sounds like an awesome opportunity! have fun, and please report back once you've got something to report!

[Jackitup]

i went to freds today and guess what im signing up for? on january 24 they have a pizza masters course thats 2-3 hours or so and teach you all you need to know! they will be using capi....something...flour thats imported from italy and other things but its gonna be great

That class sounds like fun, will help a bunch with the learning curve and number of goofs down. A friend of mine bought me a very nice wood handled slicer like yours. It came VERY dull so I whooped it up with a fine file and an Accusharp and got it extremely sharp and still not sure if I like it, will have to use it more. I have a large wheel, pro style slicer I like a lot and is virtually indestructible, it's a Dexter/Russel. Sharpened it once 7-8 years ago and I can still cut the crap out of myself reaching in the drawer for it

jon

[Jet_deck]

.... I have a large wheel, pro style slicer I like a lot and is virtually indestructible, it's a Dexter/Russel.....
 jon

Which one?  I wanna stocking stuffer for wifey.

http://www.dexter1818.com/2008/Search_Form_result.asp

[Jackitup]

I got this style with the 4" wheel. I would not go less than the 4. Very good, solid tool.
http://img4.foodservicewarehouse.com/Prd/500SQ/DexterRussell_P177A-5.jpg
jon