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Vic Cardenas
07-08-2013, 12:07 PM
Hello, new member here. Not much of a lurker before, but this website has popped up for me quite a few times in the past on google searches about specific knife info. It seems like a really knowledgeable group here and I look forward to learning tons here.

I'm a chef of 15 years here. I've worked in all kinds of restaurants, fast food to diners to institutions to french to italian to country clubs and public golf courses. Recently, I owned a Peruvian food truck that was very successful but short lived.

I've just barely got into japanese chef's knives: I've been bitten by a bug.

My first Jknife was a Fujiwara Kanefusa 270mm Suji
I now own 3 more and the list is not going to stop growing it looks like.
Sakai Takayuki hammered damascus Nakiri in 165mm is my second knife I got a christmas gift from my wife
Sakai Takayuki Grand Chef 240mm Wa-Gyuto is my main knife now. Love the AEB-L!
Now, recently, I bought my first carbon knife, and now there's no going back.
Tojiro ITK santoku (I know it's a girls knife! My wife wanted me to buy a santoku) in white #2. Now, the santoku I've turned into a "project knife". As you all may know, these come pretty rough from the factory so I rounded and polished the spine. I sanded the handle down to be even with the ferrule and I smoothed it and coated it with spar urethane. I filled in the gap where the tang inserts into the handle with epoxy resin. I stripped the korouchi finish. I ground down the back side so it's now a chisel grind instead of a messed up v grind. Then I forced a patina, which turned out really nice for my first time. It's got that great phosphorescent blue, purple going on. So, I love this knife now. And I really enjoyed "fixing" this knife. I may buy a few more from this line just to play with them and resell.

I also bought my first japanese waterstone a few months ago. An Arashiyama 6000. Love this stone! I've just been using a DMT 1200/600 for the lower grits, which has worked fine for me because I'm careful. But... I'm looking to buy a few more lower grit stones to replace that. I'm also stropping on split leather loaded with chromium oxide. Looking into alternatives to this too. But, with my sharpening/stropping system, I get excellent results. All my knifes do the "not touching the tomato trick" very easily. I've been a great sharpener since I was a kid playing with pocket knives, so there wasn't much of a learning curve getting into this new stuff.

ThEoRy
07-08-2013, 12:12 PM
What up? Looks like you are off to a good start (to a lighter wallet)...

PierreRodrigue
07-08-2013, 12:16 PM
Welcome to the forum!

bikehunter
07-08-2013, 12:25 PM
Welcome to the forum!

Dream Burls
07-08-2013, 12:34 PM
Welcome aboard. Boy, have you come to the right place.

cclin
07-08-2013, 12:37 PM
:welcome2:

Pensacola Tiger
07-08-2013, 12:55 PM
Welcome to KKF!

tripleq
07-08-2013, 01:08 PM
Welcome!!!!

GlassEye
07-08-2013, 01:24 PM
Welcome

Dave Martell
07-08-2013, 08:45 PM
Welcome :)

greasedbullet
07-08-2013, 09:27 PM
Yeah I'd tell you to run and never look back...but its to late. So welcome!

Vic Cardenas
07-08-2013, 09:32 PM
I know, I know. I already have too many expensive hobbies but this one is getting my most attention lately. Thanks guys!

Lucretia
07-08-2013, 09:39 PM
Welcome!

GConcept999
07-08-2013, 10:25 PM
Welcome to KFF!

Look forward to hearing what will you get or do next!

chefcomesback
07-09-2013, 02:54 AM
Welcome to KKF!

CB1968
07-10-2013, 04:59 PM
Welcome

Colorado_cutter
07-29-2013, 04:40 PM
Welcome! Looks like you are well on your way!

easy13
08-07-2013, 10:03 PM
welcome in

ecchef
08-08-2013, 04:18 AM
Welcome Vic!

marc4pt0
08-08-2013, 10:23 AM
Welcome aboard, Vic!

sachem allison
08-09-2013, 12:45 AM
welcome!

SyndicateNova
08-09-2013, 04:01 PM
welcome

SyndicateNova
08-09-2013, 04:10 PM
Greetings!

bahamaroot
08-10-2013, 12:25 AM
From another newbe, Welcome, A lot of great knowledge here!

V1P
09-05-2013, 12:52 PM
Welcome!

brianlsx
09-05-2013, 02:20 PM
Welcome!