Hi! I've been lurking around the forum for the last couple of weeks getting a little bit more educated about knives. Decided I needed a new kitchen knife and ended up with a Zwilling Kramer for my first carbon steel knife (other than the Old Hickory from college days--it doesn't really count, even though it's still in the drawer). Looking at all the beautiful, functional knives people talk about it looks like this could be a the beginning of a very, very expensive kitchen upgrade!
And then there's deciding whether to go from my little old Arkansas stones to water stones...