I can't remember if I ever posted one of these. I signed up back in 2012, but am only now becoming "active". The site has been a great source of reference. I now have opinions, etc. that may or may not be fit to read, but I'll share them just the same.
Location: West Monroe, Louisiana
Professional Chef: NO....reasonably skilled "home chef", though I don't like my friends referring to me as a "chef". I haven't earned it.
Cutlery: Shun, Mac, Wusthof, Victorinox Forschner, some other odds and ends
Culinary interest: Italian, Greek, Cajun/Creole, Soul Food, Sous Vide, Pit BBQ, the list goes on. I like to "play".
Pay the bills: Software developer
Other Interests: Musician (bass), Whiskey Snob, Astronomy
Knives and sharpening have been a big deal to me for as long as I remember. Cooking has made it much worse. I recently put together a set of Japanese waterstones and have gotten far more serious about building and maintaining edges. I shave with a straight razor and maintain it as a part of that effort.
That's about all. Questions are welcome.