Been lurking here off and on for the better part of 2 plus years trying to gather as much info as possible and a little leary because of never posting on a forum before. Figured it was time I introduce myself. I am just a home cook who over the last year has been bitten by the knife bug. I started out with Forschner Fibrox and then the wife bought me a 8" and 10" Masamoto VG gyutos. Been trying to sharpen on King 1000 and 6000. Key word being trying. I'm getting better, slowly. That has a lot to do with Mr. Martell's video's. Recently picked up a Bester 1200 and Suehiro Rika 5000 to give me something different to sharpen on.
I was thinking my next knife purchase I might like to try some vintage carbon. Have been looking on the BST and eBay for something for short change as I am still learning and not wanting to screw an expensive knife up. Well gotta go. Baby on the loose!