Hello from NYC

I've long held off on making an account here, but decided to join after meeting a friend from school and getting into JNats. I've been cooking professionally for about 7 years. On the spectrum, I'm probably a middling level knife nerd at best in this crowd. First taught myself to sharpen Japanese knives through Jon @ JKI's videos. Right now I'm working in a Japanese restaurant in NY and slowly falling into the pit of Japanese natural stones that I'll probably never crawl out of. Nice to meet you.

Welcome to the forum.

Welcome Barclid.

Jnats hey? I've been circling that whirlpool for a while now Looks very dangerous.

Do you use single bevels or ryoba at work?

Mostly single bevel, depending on what I'm cutting. But I also use my 24cm takamura pro Gyuto as a daily driver.

Welcome!

Welcome!

Barclid said:

Mostly single bevel, depending on what I'm cutting. But I also use my 24cm takamura pro Gyuto as a daily driver.

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Hence the Jnats...

Yes, hence the JNats. Although mostly for sharpening at home. I keep a different set of older stones at work that I wouldn't be as upset about someone using and perhaps destroying.