Hi,
It's good to be back in the world of knives. I was active on the kitchen forum at Knifeforums back in 2007-2009 or so, using the same log-in name. I notice only a few of the same people posting here but, if anyone remembers me and sees this, please say hi. In 2009, like a lot of people, money got a bit tight and I also had all the knives and stones I could justify and take care of. Without anything new to buy, I moved back to other interests. Recently, I went back to knifeforums and found it had become a desert. Luckily, I found this site.
I took a one day class with Dave Martell years ago and, with that good start, have gotten better at keeping my knives sharp but, due to back problems, simple sharpening was all I could manage. Now, much better, I'm trying to take sharpening to the next level - really looking at the blades, correcting old mistakes, doing serious thinning, etc. I've thinned and dropped the angles on a clunker Moritaka gyuto that I'm using as a project knife, figuring that I never use it anyway so no loss if I screw it up. It now cuts as well as my Carters which are the best edges I've had. I'm going to see how far I can take it.
The only knives I'm interested in buying in the near future would be some mid-level ones from American custom makers, if I'm lucky enough to land them. I have a lot of Japanese knives and not enough money for true customs. Sorry to be a bit long winded Just saying hi, I'm here didn't seem like enough.
Steve
It's good to be back in the world of knives. I was active on the kitchen forum at Knifeforums back in 2007-2009 or so, using the same log-in name. I notice only a few of the same people posting here but, if anyone remembers me and sees this, please say hi. In 2009, like a lot of people, money got a bit tight and I also had all the knives and stones I could justify and take care of. Without anything new to buy, I moved back to other interests. Recently, I went back to knifeforums and found it had become a desert. Luckily, I found this site.
I took a one day class with Dave Martell years ago and, with that good start, have gotten better at keeping my knives sharp but, due to back problems, simple sharpening was all I could manage. Now, much better, I'm trying to take sharpening to the next level - really looking at the blades, correcting old mistakes, doing serious thinning, etc. I've thinned and dropped the angles on a clunker Moritaka gyuto that I'm using as a project knife, figuring that I never use it anyway so no loss if I screw it up. It now cuts as well as my Carters which are the best edges I've had. I'm going to see how far I can take it.
The only knives I'm interested in buying in the near future would be some mid-level ones from American custom makers, if I'm lucky enough to land them. I have a lot of Japanese knives and not enough money for true customs. Sorry to be a bit long winded Just saying hi, I'm here didn't seem like enough.
Steve
