Hey all,
See lots of familiar B&B faces like Jim, Dave Martell, Dwarven Chef and a number of others. I post as OldSchoolYoungin on there.
Anyways, it's good to be here. I'm no stranger to the kitchen, but am when it comes to Japanese chef's knives. Most of my experience is with your common household names like Wusthof, Victorinox and Henckels. Love my German knives but am pretty new to Japanese. Just bought a Hiromoto 240mm AS Gyuto for a cherry breaker and can see this becoming yet another expensive hobby! Pocket knives are another hobby of mine, but honestly, I've been one of the rare ones that prefers stainless instead of carbon, in that regard. Carbon steel in kitchen knives is still a little new to me.
I'll be lurking far more than I post; I have a lot to learn!
There's my informal introduction. Nice to be amongst fellow blade nuts
See lots of familiar B&B faces like Jim, Dave Martell, Dwarven Chef and a number of others. I post as OldSchoolYoungin on there.
Anyways, it's good to be here. I'm no stranger to the kitchen, but am when it comes to Japanese chef's knives. Most of my experience is with your common household names like Wusthof, Victorinox and Henckels. Love my German knives but am pretty new to Japanese. Just bought a Hiromoto 240mm AS Gyuto for a cherry breaker and can see this becoming yet another expensive hobby! Pocket knives are another hobby of mine, but honestly, I've been one of the rare ones that prefers stainless instead of carbon, in that regard. Carbon steel in kitchen knives is still a little new to me.
I'll be lurking far more than I post; I have a lot to learn!
There's my informal introduction. Nice to be amongst fellow blade nuts
