Hi all,
Dived into here thanks to another board member, when we were talking knives elsewhere.
Recently got into japanese knives because of my job, am a culinary student (exams soon) who works as a line cook.
Sharpness has become an understatement....
Autodidact on sharpening on japanese stones, and still learning every time.
My joke at the restaurant where I work, was that I wanted a knife, SO sharp, that a tomato would go lie in slices all by itself, out of respect
I love my blue paper steel eden kanso aogami and thats what I work with daily......hope to learn more here, and make new friends.
Dived into here thanks to another board member, when we were talking knives elsewhere.
Recently got into japanese knives because of my job, am a culinary student (exams soon) who works as a line cook.
Sharpness has become an understatement....
Autodidact on sharpening on japanese stones, and still learning every time.
My joke at the restaurant where I work, was that I wanted a knife, SO sharp, that a tomato would go lie in slices all by itself, out of respect
I love my blue paper steel eden kanso aogami and thats what I work with daily......hope to learn more here, and make new friends.