Hello
I'm a keen home cook who has mostly bumbled along with an uninspiring set of Richardson Sheffield knives and a few Wursthof Classics. Use a free hand whetstone to keep my cheaper blades sharp but am always too scared to go near the Wursthofs as I would be the first to admit I'm not great at it. A recent trip to Japan and the subsequent impulse buy of https://www.amazon.co.uk/Knife-Cult-Craft-Culture-Cooks/dp/1849498911/ref=sr_1_1?s=books&ie=UTF8&qid=1479662290&sr=1-1&keywords=knife]this has really stoked my interest and I have been lurking for a few weeks.
First jobs are to buy something I feel comfortable sharpening my better knives with (maybe a Spyderco Sharpmaker) and to identify a santoku I picked up with minimal research in Japan, but mostly just to learn a lot more before making my next knife acquisition.
I'm a keen home cook who has mostly bumbled along with an uninspiring set of Richardson Sheffield knives and a few Wursthof Classics. Use a free hand whetstone to keep my cheaper blades sharp but am always too scared to go near the Wursthofs as I would be the first to admit I'm not great at it. A recent trip to Japan and the subsequent impulse buy of https://www.amazon.co.uk/Knife-Cult-Craft-Culture-Cooks/dp/1849498911/ref=sr_1_1?s=books&ie=UTF8&qid=1479662290&sr=1-1&keywords=knife]this has really stoked my interest and I have been lurking for a few weeks.
First jobs are to buy something I feel comfortable sharpening my better knives with (maybe a Spyderco Sharpmaker) and to identify a santoku I picked up with minimal research in Japan, but mostly just to learn a lot more before making my next knife acquisition.
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