Hattiwatti
Member
- Joined
- Dec 12, 2014
- Messages
- 8
- Reaction score
- 0
Hello all!
Thank you for this very informative and polite forum, happy to be joining here.
I am a home cook from Finland with a bit of culinary background years ago. Stumbled here after reading BDL´s texts from another forum and watching Jons great sharpening videos on youtube. I have always had a soft spot for good kitchen knives. After reading a while in here about sharpening and Japanese knives, I realized I didnt know a thing and I think Im developing a serious addiction.
Now I want to try some (hopefully not too many new Japanese knives and I´m eager to get some nice whetstones, so I can learn freehand sharpening and properly maintain all of my knives. I´ve just used a honing steel (F. Dick Combi) and a terrible Chef´s Choice Edge Craft diamond sharpening file/steel that my local kitchenware store fooled me to buy
Luckily I have used the Edge Craft thingy only on cheap stainless and once on my MAC.
I have a few European knives (Victorinox set, F. Dick fish filleting knife) and a MAC nakiri. The fish filleting knife is as cheap as you can get, but that´s the one I learned to fillet fish with, when I worked in a fish market counter in the middle of my culinary studies. I just bought a new one to replace my dear old workhorse that I got from the fish shop when I left there. Its funny how thrilled you can get over a 20$ piece of steel.
Anywho, nice to meet you and beware of silly beginner questions I´m going to be asking soon!
Thank you for this very informative and polite forum, happy to be joining here.
I am a home cook from Finland with a bit of culinary background years ago. Stumbled here after reading BDL´s texts from another forum and watching Jons great sharpening videos on youtube. I have always had a soft spot for good kitchen knives. After reading a while in here about sharpening and Japanese knives, I realized I didnt know a thing and I think Im developing a serious addiction.
Now I want to try some (hopefully not too many
new Japanese knives and I´m eager to get some nice whetstones, so I can learn freehand sharpening and properly maintain all of my knives. I´ve just used a honing steel (F. Dick Combi) and a terrible Chef´s Choice Edge Craft diamond sharpening file/steel that my local kitchenware store fooled me to buy
Luckily I have used the Edge Craft thingy only on cheap stainless and once on my MAC.I have a few European knives (Victorinox set, F. Dick fish filleting knife) and a MAC nakiri. The fish filleting knife is as cheap as you can get, but that´s the one I learned to fillet fish with, when I worked in a fish market counter in the middle of my culinary studies. I just bought a new one to replace my dear old workhorse that I got from the fish shop when I left there. Its funny how thrilled you can get over a 20$ piece of steel.
Anywho, nice to meet you and beware of silly beginner questions I´m going to be asking soon!
