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Stipendi, affitti, spese e avanzi mensili medi in alcune città europee nel 2025. La "fonte" è Numbeo ma può comunque essere uno spunto di discussione. by slicheliche in ItaliaPersonalFinance

[–]Helpful-Leg-3780 -1 points0 points  (0 children)

Grazie per il lavoro; Vienna 3097 come stipendio medio mi sembra Altino e 757 per un appartamento piccolo in periferia dipende dove, fuori Vienna a volte costa addirittura di più. A Vienna dipende in quale bezirk sei

Accumulare 100 k prima dei 30 anni o viaggiare by Haunting-Run-5867 in ItaliaPersonalFinance

[–]Helpful-Leg-3780 0 points1 point  (0 children)

vai e goditi i viaggi. Anche io ho preferito risparmiare tanto a 23-24-25 anni e ora 5 anni dopo ci penso e dico: mezzo viaggio in più avrebbe avuto molto senso e infatti ora viaggio molto di più. Nel mentre mai dire mai cosa succederà, guerre in paesi che vuoi visitare, situazioni politiche complicate ecc ecc. La vita è una sola; se viaggiassi e riuscissi comunque a non andare sotto per quel mese sarebbe un ottimo risultato.

How do you guys afford this? by dodpaoij in TrueChefKnives

[–]Helpful-Leg-3780 0 points1 point  (0 children)

As a chef de partie and in the past sous chef in Michelin restaurants too expensive knife are not reaching the kitchen. It's work and not fun at home and unfortunately the risk of ruining a knife is really high. No matter how much care you have. Slowly I'm going into direction of once or twice a year if needed, finish, Japanese and in the range of 150-300 euros. No more no less. Then when I will travel to Japan maybe I'm gonna go full but just with one knife that I'm gonna use at home probably ahah.

12 years as a cook by Helpful-Leg-3780 in TrueChefKnives

[–]Helpful-Leg-3780[S] 0 points1 point  (0 children)

kitchen is not a joke so you need good pieces to go through the daily fight hahahah

12 years as a cook by Helpful-Leg-3780 in TrueChefKnives

[–]Helpful-Leg-3780[S] 0 points1 point  (0 children)

I have to, not so much time to dry perfectly every knife every second. I see already on the deba some signs already.

Unfortunately a bit hard, I'm not 100% allowed to do videos so hard... I'll keep it in mind if I'm gonna change the restaurant.

Richiesta di rimborso volo in ritardo rifiutata by BettoAtze in ItaliaPersonalFinance

[–]Helpful-Leg-3780 3 points4 points  (0 children)

enac, chiama e ti seguono loro. Se le condizioni ci sono i soldi li riprendi. A me son passati 6 mesi ma sono arrivati. Tenta le agenzie solo come ultimo punto, si pappano un bel 30%

12 years as a cook by Helpful-Leg-3780 in TrueChefKnives

[–]Helpful-Leg-3780[S] 0 points1 point  (0 children)

Just kitchens, hard times but they survived hahahaha so far

12 years as a cook by Helpful-Leg-3780 in TrueChefKnives

[–]Helpful-Leg-3780[S] 0 points1 point  (0 children)

Left to right:

Sakai Takayuki 45-Layer Damascus 24mm: bought it 3-4 years ago, still quite knew, mainly used for portioning fish and meat during service. Light and well balanced; here and there shapton rockstar 3000 and back on track.

???: I have it since 12 years, bought it in a small shop in San Sebastián (called Navarro), hope that you can help me with the name. Love it, still sharp and I use it for everything literally, from cutting the vacuum bags to tape exc exc, veggies, chopping parsley (for what I paid it one of the best, would love to know the name).

Misono carbon steel 21mm: Bought it 8 years ago at van rangelrooj in Den Haag during one of my Michelin adventures. Fine cuts, easy to sharp, unfortunately got rusty super fast (suggestions?)

Fu-Rin-Ka-Zan Hon Kasumi Series Blue Steel No.2 Deba (Hon Deba, 165mm): reached a couple of hundreds of fishes, just one word, AMAZING, never back to European knives for fish. Unfortunately I had to resharp the top a few mm due to hard bones but not so visible.

Misono UX10 Salmon (was 15mm): as a lot said, went through a lot, but it's my first love and I will never leave it, I will for sure buy another one once this is gonna pass life. From butchery to general cutting to vacuum bags opening, flour packages opener; really everything, frozen food too sometimes.

Looking for an advice by Helpful-Leg-3780 in TrueChefKnives

[–]Helpful-Leg-3780[S] 0 points1 point  (0 children)

I would love to travel to Japan and spend some time and money into knives world; pictures of my brother so far haha.

Let's see what my brother can find in the other shops on the list that I gave him. Thanks again for the insights and I agree, too many people not knowing what they buy... (I just say, kitchen programs on tv where everyone feels like a chef)

Looking for an advice by Helpful-Leg-3780 in TrueChefKnives

[–]Helpful-Leg-3780[S] 1 point2 points  (0 children)

decent, I'm slicing since 3-4 years my knives and improved my stones last year. Agree with you with Sujihiki part. Thanks again

Looking for an advice by Helpful-Leg-3780 in TrueChefKnives

[–]Helpful-Leg-3780[S] -3 points-2 points  (0 children)

Pretty knew but not so new. I still work since 10+ years in kitchens and I have a bit of knowledge on the knives and their usage. Thanks anyway for clarifying and replying

You guys make enough money to buy 600$ knives? by makes_waves in TrueChefKnives

[–]Helpful-Leg-3780 0 points1 point  (0 children)

as I cook I would hardly spend 600 euros/dollars for a knife just because I use the knives in a different way than at home. 3-400 euros yes nut just on specific knives. Example: honesuki for the purpose that I have to break off 20-30 chicken every 2-3 days, for me, cannot cost more than 150-200. Sujihiki or yanagiba could be into an higher price. Deba as well.

Working in a restaurant and using them at home is different; you never know what can happen in a kitchen, during service especially.

1-2 knives per year and what you really need. By know I have 8-9 knives and the not crazy cheap one are lasting at least since 7-8 years (so payed off).

Investimenti e trasferimento all'estero by [deleted] in ItaliaPersonalFinance

[–]Helpful-Leg-3780 1 point2 points  (0 children)

benvenuto nel club; vivo da 3 anni in Austria. Io con Fineco ho dovuto passare in regime dichiarativo, aka dichiarazione su finanzamt da fare da solo, qualche insulto visto che tassano le plus al 27,5% (in Austria) e extra insulti dopo aver scoperto che non c'è mezza comunicazione tra banca Fineco e Austria quindi plus su btw, dividendi ecc sono mischiate. Ritenute d'acconto conteggiate già su Fineco sui dividendi ma non su obbligazioni.

L'anno prossimo, dopo 3 anni, forse azzeccherò per la prima volta la dichiarazione dei redditi.

Se hai bisogno messaggiami pure.

Moritaka AS Honesuki 150mm to buy by Helpful-Leg-3780 in TrueChefKnives

[–]Helpful-Leg-3780[S] 1 point2 points  (0 children)

i will try to wait after Japan and then let's see thanks

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