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GlassEye
10-02-2011, 09:38 PM
Hi fellow knife-knuts, I have been lurking here for a while and thought I should go ahead and introduce myself. I was attending uni for photo-journalism, but left a few years ago to pursue my passion for Japanese food. I have not been in a professional kitchen yet because the money is better doing what I currently do, and any local restaurants I have talked to won't consider hiring me because they can pay the illegal immigrants less than minimum wage (they have all actually told me this is why). I am hoping that I can find a Japanese restaurant to start training in before the end of this year.

My current kit:
Doi Keijiro Kiritsuke 270mm
Tanaka Blue2 Damascus Nakiri 165mm
Tanaka Blue2 Damascus Petty 160mm
Many more soon.
I have been sharpening on Chosera 1k, 3k, 5k, Dmt coarse, Takashima Awasedo.

mc2442
10-02-2011, 09:42 PM
Welcome!

SpikeC
10-02-2011, 09:43 PM
Welcome to the topside! Where you from?

GlassEye
10-02-2011, 09:48 PM
Welcome to the topside! Where you from?
Thank you for the welcomes. I currently reside in Lexington, Kentucky, USA.

jm2hill
10-02-2011, 09:51 PM
welcome!

HHH Knives
10-02-2011, 09:56 PM
:welcome2:

Dave Martell
10-02-2011, 10:02 PM
Welcome :)

kalaeb
10-02-2011, 11:22 PM
Nice, SPJ member? I have thought about getting that kiritsuke for the longest time, just have not pulled the trigger yet... how do you like it?

sachem allison
10-02-2011, 11:49 PM
welcome!

PierreRodrigue
10-03-2011, 05:07 PM
Welcome to the forum!

GlassEye
10-03-2011, 05:48 PM
Nice, SPJ member? I have thought about getting that kiritsuke for the longest time, just have not pulled the trigger yet... how do you like it?

Was a member at one point. The kiritsuke is great, fit and finish is superb, just enough curve to the blade, low reactivity. Only problem is that I like different edges for slicing and usuba use.

Eamon Burke
10-04-2011, 11:24 PM
welcome! Nice kit.

Jim
11-02-2011, 06:02 PM
Welcome Aboard!