hi there. i just discovered this forum. nice to meet you all.
i've always been into cooking, ever since i was a kid.
i started collecting kitchen knives around 2006/2007 when a now ex-gf bought me a few global knives for christmas. i got a few more global knives, built up a bit of a collection, and used one of those mino sharpener things. and they were great - i always enjoyed cooking with them.
then around 2010/2011 i found a couple of online cooking forums, read a bunch of stuff about knives, and bought a Masamoto VG. soon enough i'd replaced all the globals with Masamotos. and gave all-but-one of the globals to my mum.
around 2011/2012 i bought some Wa-handle knifes - 3 x Konosuke and 1 x Ashi. but i rarely used them. they seemed too "special" and i was scared as heck to sharpen them in case i ruined them. also they had some small finishing issues with the handles where elements weren't flush which had always bugged me. so i used the Masamotos and started learning how to sharpen just using those Masamoto knives.
anyway. today, having benefited from the advice of Japanese Knife Sharpening, i used some wet and dry sandpaper and re-finished the handles. and then i sharpened them. it took me a ridiculously long time. like 5 of 6 hours.
they're now sat on my old cutting board while mineral oil slowly soaks into the handles...
so now i think it's time for a spring clean. think i'm going to get rid of all the knives below (except the Mac bread knife), and just use the wa-handle knives above. i don't have the time to keep all of these sharp, and it seems silly to have doubles of so much stuff.
does anyone think it would be a mistake to get rid of any of these?
i could keep the 16mm drop-forged global and use it for cutting up meat when i'm worried about bones... but i was thinking it might be nice to get a 180mm Garasuki and use that instead.
would anyone recommend a Garasuki as a good knife to have?