I just registered after lurking a bit. Seems a friendly place.
I'm a amateur chef, love french and asian cuisine, good wines and having fun with friend around a well set table. So far I've used several Solingen knives, Burgvogel (not so famous brand, I guess). I like them and always kept them pretty sharp but alway knew there was a whole different world out there (east, I mean )
My interest in kitchen knives is renewed after buying myself a shirogami gyuto. For this purchase I studied websites and reviews for some days but I realize there's years of learning ahead.
I also got myself some sharpening stones and started sharpening today. My knife's blade is already lightly chipped, so after trying on a cheap damast knife I tried to sharpen the new gyuto. My tests have been rather satsfying so far though I'm sure it can get a lot better.
Anyway, prepare to answer some dumb questions! :lol:
Have a good day, all.