Just joined up here been a member over a Foodie Forums for awhile, and lurked here for almost as long as it has been up and finally decided I'd join.
Just joined up here been a member over a Foodie Forums for awhile, and lurked here for almost as long as it has been up and finally decided I'd join.
FF doesn't believe I'm not a robot because I use gmail, so I've never hung out there.
Good to have you!
What's in your kit?
Welcome!
I have a Monzaburo 255 Kiritsuke
Moritaka 275 Kiri-gyuto
KAI Wasabi 210 Deba (better than I expected)
Calphalon Katana 5.5 inch "honesuki" really more of a petty which what I use it for.
Stones King 1.2k and Kitayama
I also have a King 6k I rarely use and bunch of naturals that I have hunted down locally here in the Wasatch Mountains.
Welcome Sarge
Nice to have another member from Utah, are your stones quartzite, lime, or granite, and how do they work?
Neat, we need pics of your local naturals and their finish!Originally Posted by Sarge
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welcome!!
The Nats I'm not really too sure about the geological orgins but, probably lime and slate are my guesses I'll dig/take some photos of the results with the nats
Welcome Sarge
"God sends meat and the devil sends cooks." - Thomas Deloney
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