jose562020 on eBay

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Location: United StatesMember since: Oct 06, 2009

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All feedback (1,182)

templeton1 (5592)- Feedback left by buyer.
More than a year ago
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Quick payment. Good Communication. Excellent Buyer!
kansascityusedfurniture (351)- Feedback left by buyer.
More than a year ago
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Good buyer, prompt payment, valued customer, highly recommended.
esca_1712 (967)- Feedback left by buyer.
More than a year ago
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Great communication. A pleasure to do business with.
mrsshoppe (93710)- Feedback left by buyer.
More than a year ago
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Quick response and fast payment. Perfect! THANKS!!
gipp29 (3352)- Feedback left by buyer.
More than a year ago
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Quick response and fast payment. Perfect! THANKS!!
allizwell2k10 (394863)- Feedback left by buyer.
Past month
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Thank you for an easy, pleasant transaction. Excellent buyer. A++++++.

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Reviews (3)

The Everything Knots Book: Step-By-Step Instructions for Ty - VERY GOOD

Apr 26, 2024

Just as described…..thanks!!!

Brand New DALSTRONG Santoku Knife - Shogun Series - VG10 - 7" (180mm)

Feb 22, 2017

Chef's Best Friend

I'm a Le Cordon Bleu student and I am truly at the end of my studies. I have read a lot of good reviews on this knife and decided to give it a try.....by far one of the best knives I have ever used up till now. Razor sharp cuts and keeps its sharpness for a long long time. I use it for most everything, hence the name, a Chef's best friend. Try it and you'll certainly be surprised, as I was, with the quality of this very fine, extraordinarily sharp knife.

Jacques Ppin's Complete Techniques

Jan 11, 2016

I am a culinary student at Le Cordon Bleu and I absolutely treasure these old school techniques taught by Jacques Pepin, a true classical master chef

I am a culinary student at Le Cordon Bleu and to tell you the truth, this book really shows you (in black and white) photos of the actual techniques. It is a must have book, whether you are a novice or practicing professional, of the techniques and practices of old school techniques that are essential in the makings of a professional chef. You will really learn a lot of forgotten techniques with this book, whether you are a student, a homemaker, or a long learned professional. A must have book for your reference library editions.

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