G'mornin all. I'm a knifemaker from central CT. I'm mostly here to learn what real kitchen knife folks like and don't like, what matters and what doesn't... I actually signed up about a week ago but got busy and never introduced myself. I actually found this place because I was running a search on a few other knife makers and this site came up.
Anyway, just wanted to say hi. I'll probably be 99% lurker but who knows. Right now I've only made one large santoku and one small one (paring knife sized actually) and the rest of the kitchen knives I've done were on industrially produced blades. It's not something I focus on but I figure it's worth learning a lot more about.