HI, I'm learning to home cook.
Been lurking here for a while and learned a lot about sharpening, knives qualities and discovered a new hobby in Wa handles.
Last year I bought a set of kitchen knives at Target (Henkel Premio) and I was happy because of the sharpness ( ignorance is a bliss) then, after a couple of weeks they weren't sharp no mater how much steeling I did with the rod included in the set ( was convinced that the steel is for sharpening) so researching the web come to found KKF.
My journey starts with sharpening and end up in madness:
1- Bought a King deluxe 1200: was satisfy with the edge but the retention made me investigate further
2- Stropping with white compound: polishing and deburring, better but after reading you guys wanted more
3- Carbonext: oh men! what I been missing! how people cook with normal knives?
also a new stone: rika 5000
4- Forgecraft: reading about high carbon steel wanted to try patina and check by myself edge retention on carbon steel, also those rehandle looks cool...
5- Making some Wa handles (coping from your pictures, never in my life had one of those in my hands)
6- Converting a Henkel from Yo with bolster to WA.
from point 3 to 6 in less than a month.... , So: thank you for hooking me in a new addiction.
Bryan, Only a little OCD
Please forgive my grammar, or the lack off, english is not my first language....
How I may insert attachments? ( Pictures)