Good answer Jay.
Good answer Jay.
"In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote
I think dillitante foodie bottom feeder sums it up pretty well.
Started out with the "on a whim" purchase of a Shun 3 piece VG10 set of pretty much useless knives (105 Deda, 150 Yanagi and 210 Yanagi) for $199 and got snickered at on KF. Fortunately, I was able to sell them on eSpray for $227.
Since then, I've been happy picking up other knuts' castoffs - including:
Misono Swedish Carbon 210 Gyuto
Shiki Damascus 150 Petty
Konosuke Stainless 240 Wa-Gyuto
Nenox G-Type 240 Gyuto
Kumagoro Hammer finish Blue #2 165 Nakiri
Carter 5.5 Sun HG Wa-Bocho
Going to culinary school got me to looking for quality knives, not knowing much about them other than "Slicy part, pointy part, and holdy part...) Found KF and watched the floor drop out...
I am a carbon steel nut, and guess I could fall into the "Steel" category but it is not the only one. I (ab)used them professionally as well. If I could afford to I'd get at least one of all the KU knives I could find and pester any makers that will listen to make some KU knives as well :P (oh wait...)
I'm a practical guy who likes good tools and having the ability to maintain them.
Learning to sharpen have been a very rewarding experience for me.
Having sharp knives really aids my motivation for cooking in general and my cooking skills have improved a lot along with my knife skills.
Still feel like I am just scratching the surface though - which is nice and the reason I like this forum so much.
Pro user, but kind of minimalist I only have 4 knives and they all get used nearly every day. No duplicates here.
not part of the loon-a-tic fringes when I was when younger