Hi,
I am a new member. I am a chef. I like knives.
I am a new member. I am a chef. I like knives.
New Member
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Welcome. I'm an old member. A chef. A prep cook. A dishie. The trash guy. I too like knives. Glad to meet you.
I had a longer more informative intro typed up but I evidently forgot to fill in the security question and I lost it.
Here's a brief recap.
Cooking professionally for 15 years
Currently in Boston
I have owned many kitchen knives. Mostly factory produced Japanese knives. Some French, German, American. Several Chinese cleavers. I sharpen with shapton glass at home and naniwa chosera at work. Along with ceramic hones and leather strops.
I've recently started making handles as well as other wooden utensils and aspire to forge some knives someday.
I have never owned anything custom or super premium. I'd like to learn some more about what's out there. I've also yet to buy any powdered steel, but anticipate doing so sometime this year.
Here's a brief recap.
Cooking professionally for 15 years
Currently in Boston
I have owned many kitchen knives. Mostly factory produced Japanese knives. Some French, German, American. Several Chinese cleavers. I sharpen with shapton glass at home and naniwa chosera at work. Along with ceramic hones and leather strops.
I've recently started making handles as well as other wooden utensils and aspire to forge some knives someday.
I have never owned anything custom or super premium. I'd like to learn some more about what's out there. I've also yet to buy any powdered steel, but anticipate doing so sometime this year.
