rgruby

HI, I just spent waay too much time reading a couple of the knife related threads on here. A couple of knives that were mentioned there, but not really discussed - the Furi east/West model (a roughly santoku style - did I get that right?), and the Kasumi line, particularly their Chef's knives are of interest to me. Does anyone have any experience/ opinions about these knives? I have one potential concern about the Kasumi - from the pictures on the web, it looks like it lacks the thick spine of a heavy-duty German model. while this may make sharpening easier, will the Kasumi be able to stand up to chopping through chicken bones and the like as well as knives having a thick spine. Thanks, Geoff Ruby

Hi, This is my first post, hope it works. George Brown College in Toronto has an "italian program". Basically, you do a semester in TO from Jan to Apr, and they set you up somewhere in Italy for 3-4 months where you work for free, but are provided room and board. The upside of this is that the arrangements, (student) visa etc. are smoothed out by George Brown. the downside is you have to apply and be accepted into the program first, spend 4 months in Toronto, pay tuition etc. For someone with a couple of years of experience in the industry, although it (the school term in TO) would be a cakewalk, would not necessarily be the most productive way of getting to work in Italy. However, it might be worth consideration as a last resort. George Brown's website is http://www.gbrownc.on.ca/globalnav/programs.html. There should be info on the Italian program there. Cheers, Geoff Ruby