Hello to all Kitchen Knife Forums members
Been poking around here for a week or two and realized I haven't introduced myself yet.
I am a native northern who recently relocated to the Sunshine State. The abundance of fresh, multicultural foods and spices available down in these parts have awakened my inner home cook.
I dove right into the joys of cooking and quickly realized I couldn't even break the skin of a ripe, juicy mango with my cheapo Henkels. Hmmm....bit of Googling and now, thanks to KKF, I've learned that the honing steel is not really a sharpener.
I've recently decided to dip my toes into the Japanese cutlery world and purchased my first two inexpensive Japanese knives; a Hattori Santoku and a Tojiro Nakiri. I'm planning on putting them to good use for all my veggie prepping needs.
Thank you for having me here. I look forward to going where ever this new hobby will take me!