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Thread: Welcome to Kitchen Knife Forums!

  1. #291

  2. #292


    Hello all! This is my first time posting on any kind of Forum! I am a sharpness enthusiast and I recently purchased a couple of carbon-steel japanese blades with Christmas money for what I thought was a deal and that spurred me to do some (i.e. an entire days worth) of research and came to really like reading through the posts on the site. My name is actually Carver, believe it or not, and I'm fairly inexperienced with the lingo and stuff, but have been shaving with straight razors for three years now so I'm no stranger to sharpening. I cook everyday and I try to improve my skills in the kitchen regularly because I am currently in college and don't want to spend my laundry money on eating out. (this also means I'm young, but don't hold that against me; I'm always open to learning) In the end I'm just curious to delve into another obsession, and this seems like a productive one. ^_^

  3. #293
    Senior Member gavination's Avatar
    Join Date
    Dec 2012
    Portland, OR
    Welcome aboard Carver! It's a great place to be!

  4. #294
    Senior Member
    Join Date
    Jan 2014
    Ottawa, Canada
    Welcome to KKF Carver!

  5. #295
    New Member
    Join Date
    Sep 2013
    Bay Area, California
    Hi guys! I've been reading this forum for a while and decided to register and see what's going on. Thanks!

  6. #296
    Great forum!
    Thanks for setting this up.

  7. #297

  8. #298

    Howdy from the great plains!

    They're not all that great, but they sure are plain.

  9. #299

    Join Date
    Mar 2014
    Honolulu, Hawaii

    Aloha from Hawaii

    Aloha All!

    Stumbled onto this forum while I was considering replacing my wife's 8" MAC chef knife that was misplaced when we went camping. Just in time too, as I was considering purchasing it's replacement from a website which seemed very good, but after purusing threads on this forum I am glad that I did not.

    Now, the quest begins! Still on the fence re: stainless vs not stainless.

    I figured that since I've spent $$$ on EDC folders (about a dozen) and fixed blade camping knives (last one was a Bark River Bravo 1.5 with 3V steel) , I should get a quality knife (or two or three) for the kitchen. Tons of great information here!


  10. #300


    Quote Originally Posted by Dave Martell View Post
    We're glad to have you here. Please take a minute to introduce yourself to the forum and then get to posting.
    I've been trolling for info without registering for a while. Great site, Thanks!

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