nightslayer
Active Member
- Joined
- Aug 15, 2017
- Messages
- 35
- Reaction score
- 5
.. and also the UK, where I live my 'other' life. And where I am also trying to figure out the headache that is buying knives online/secondhand - the UK seems to be devoid of options in that area.
Started out as a student with an interest in cooking (as a UK student, food is either generally bad or expensive :S), realized how much fun prepwork is (at least as a home-chef where I only need to do four or five onions at most) and somehow found myself sucked down the black hole that is the knife-enthusiast world..
Have not yet blown the money on a fancy knife just yet; unearthed a Henckels Four-Star 10" in my house that had been beaten up to within an inch of its life and have been using that to practice sharpening and knifework, amongst a series of other random beaters of varying quality. Have also recently bought a cheap carbon steel chinese chef's knife to try out carbon steel and generally play around with. Have been lurking for ages (also on other forums like Cheftalk) amassing knowledge but figured it'd be better to join at some point before I pull the trigger on a proper purchase!
Do, however, have a 1k CERAX Suehiro and 6k Arashiyama which I bought when in Tokyo - initially was looking for knives then realized my budget was far too small, and also that it was pointless having a decent knife unless I'm able to maintain it... have plenty of questions regarding sharpening because reading forums and youtube posts don't seem to entirely cut it (heh) for my lack of skills!
Am excited to be participating in this community
Started out as a student with an interest in cooking (as a UK student, food is either generally bad or expensive :S), realized how much fun prepwork is (at least as a home-chef where I only need to do four or five onions at most) and somehow found myself sucked down the black hole that is the knife-enthusiast world..
Have not yet blown the money on a fancy knife just yet; unearthed a Henckels Four-Star 10" in my house that had been beaten up to within an inch of its life and have been using that to practice sharpening and knifework, amongst a series of other random beaters of varying quality. Have also recently bought a cheap carbon steel chinese chef's knife to try out carbon steel and generally play around with. Have been lurking for ages (also on other forums like Cheftalk) amassing knowledge but figured it'd be better to join at some point before I pull the trigger on a proper purchase!
Do, however, have a 1k CERAX Suehiro and 6k Arashiyama which I bought when in Tokyo - initially was looking for knives then realized my budget was far too small, and also that it was pointless having a decent knife unless I'm able to maintain it... have plenty of questions regarding sharpening because reading forums and youtube posts don't seem to entirely cut it (heh) for my lack of skills!
Am excited to be participating in this community
