A long time knife fan here. As a kid I was fascinated by knives as tools, and has an adult I have always been in the 'form follows function' camp. Aside from doing all the cooking in our house of four, I have an active interest in areas such as home audio, watches, technology and other 'boys toys'.
I love NZ wines, especially Central Otago Pinot Noir, however my gout doesn't agree with that hobby.
I have been interested in kitchen knives for over 20x years and have graduated from 8" German chefs knives, to NZ made custom items, to Japanese blades.
Sharpening remains a challenge. Whilst I appreciate performance I am not overly talented with my hands and hence have taken up the EdgePro challenge. In tine I will graduate to natural stones.
I have been lurking here for some time, and for years at the 'other' knife forum. I don't post much - I am daunted by my lack of expertise
I like being 'different' and relish 'pride of ownership'. My grail list includes a custom gyuto with a NZ native timber handle / pounamu (jade) ferrule.
Anyway, enough rambling. Thanks for the objective and civil discussions on this forum.