That's great. We started a monthly dinner group 2 months ago after trying for about 2 years to find people who wanted to participate. The first two dinenrs were a blast, and the next one is this Friday. The only problem is none of the other particpants are knifeknuts! One keeps showing up with plastic-handled food service knives, and he refuses to even try one of our gyutos or petties. He *knows* they are sharper, but he is being stubborn more to rib us then anything else (i.e., "I used these as a professional chef for 15 years, so there is no reason to try anything else!"). I did get one other retired chef to use a DT petty for mincing a shallot, and all he could say was "My god, this knife is really sharp!"
They were all surprised about the carbon knives, and none of them realized they were still made. I heard some good stories about sharpening all the kitchen knives when one guy was an apprentice in Austria over 50 years ago. I'm sendiing them home this Friday with links to Jon's web site, as well as for BoardSmith, as his board received some admiring looks the last couple of dinners.
There really is a lot to be said for hanging out and cooking/ eating/ drinking with other people who are very interested in food! If there was just some way to eliminate the cleaning up, it really would be a perfect evening :-)