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Thread: Hello from NYC

  1. #1

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    Hello from NYC

    Hi everyone,

    I'm a newbie to this forum. I was a scout and got into knives starting around 12. Recently, I've focused more on building up a solid kitchen set, learning knife skills, and also sharpening skills. We have knives made in the Japanese and German traditions, and I like elements of both. I'm interested to learn more about knife making, materials, sharpening, and great custom makers. One of my goals is to find makers who combine the best of both Japanese and German traditions; I appreciate help from everyone!

    Warm Regards from NYC,
    David

  2. #2
    Senior Member Deckhand's Avatar
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    Welcome!

  3. #3
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    Welcome to the Knut House! Sounds like you have come to the right place for your interests!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

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    sachem allison's Avatar
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    welcome!
    I haven't lived the life I wanted, just the lives I needed too at the time.

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  6. #6

    ecchef's Avatar
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    Pro or Home cook?
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  7. #7

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    Home

    Quote Originally Posted by ecchef View Post
    Pro or Home cook?
    Hey ecchef, I'm just a home cook, someone who enjoys using high quality equipment and I've recently become interested/focused on our knives in the kitchen.

    Looking forward to insight and education from everyone here.

    Thanks!
    David

  8. #8

    ecchef's Avatar
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    David, I know some people that are 'just home cooks' that can kick the crap out of some pros! And you're certainly in the right place to access huge amounts of kinfe knowledge.

    How's the City these days? Don't miss it too much execpt all the pizza here is crap!
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  9. #9
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    mr drinky's Avatar
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    Welcome David, and way to dive in on the angle-bevel thread. It takes posts like yours to remind me that I am always confused on the terminology of bevels: primary, secondary, edge, and back bevels

    k.

    Edit: but that is because my parents did too many drugs when I was in the womb.
    "In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote

  10. #10
    Senior Member Johnny.B.Good's Avatar
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    Welcome to the forum David.

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