Return to the coast

For anyone who is worried (these are few), I return to Vancouver on Friday. I’ll be at Wicked bright and early the next morning pulling shots and polishing off the morning baking. Hopefully I’ll be able to manage my six course load in geology (with a bit of multivariable calculus and physical chemistry thrown in) and the job at the cafe.

As a bit of a shout out, restaurant critic John Gilchrist wrote an article in the Calgary Herald on his top 10 Calgary restaurants of 2006. Bumpy’s, my former employer, was named number 10. As you can imagine, this is a fairly significant achievement for a small sandwich and coffee place. Congratulations to John and the rest of his staff!

Also, does anyone have a good recommendation for a knife steel that would be widely available? I was given a vintage Victorinox chef’s knife and would like to keep the edge straight. It’s been well taken care of, so I would like to continue that. Any suggestions?


2 Responses to “Return to the coast”

  1. 1 coffeeactivist January 3, 2007 at 10:24 pm

    I got a sharpening steel at The Compleat Cook in Bankers Hall downtown, I don’t remember how much I paid, but I’d guess you should be able to get one for under $50.

  2. 2 arthurwynne January 6, 2007 at 12:46 am

    a steel only hones the knife edge but you need to get the blade sharpened on a stone so it keeps its edge nice but if your not shown how to use a steel properly you’ll end up dulling the knife

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