I've been lurking for a while and finally signed up to post.
I live in Arlington, TX, and I've kind of collected knives for years (pocket and fixed-blade, nothing terribly expensive), decided to start teaching myself to cook and realized that feeds into my enjoyment of power tools/gadgets and appreciation for knives.
Picked up a Wicked Edge system and my first non-Shun Japanese knife beyond arrived today - a 270mm Gesshin Ginga from JKI. It's fantastic - I can't believe how light it is and how well the length handles.
Next step beyond loading up on veggies to work on cutting is to find a Fibrox Victorinox locally in order to practice my sharpening with the WE.
I live in Arlington, TX, and I've kind of collected knives for years (pocket and fixed-blade, nothing terribly expensive), decided to start teaching myself to cook and realized that feeds into my enjoyment of power tools/gadgets and appreciation for knives.
Picked up a Wicked Edge system and my first non-Shun Japanese knife beyond arrived today - a 270mm Gesshin Ginga from JKI. It's fantastic - I can't believe how light it is and how well the length handles.
Next step beyond loading up on veggies to work on cutting is to find a Fibrox Victorinox locally in order to practice my sharpening with the WE.
