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Stumblinman

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Nov 15, 2012
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Hey, thanks for this forum. Hailing from Colorado Springs currently working saute. Great reading here !
 
alright.... i went to colorado college a few years back... ate all over the place out there. I think we also have a member here at the air force academy
 
I was at Marigold's for a while. You might be more familiar with that place.
 
Thanks ! Right now my go-to is a Shun Classic 8". I know not too fancy but after breaking the tip and taking out the little chips with a stone it's been reliable and I like the smooth transitioning bolster. I have to admit yes, I was first drawn to them because they were shiny and had cool looking lines but have since learned there's a lot more to knives. I've been wanting to get into different knives but I can't source locally and am leary of getting anything without first holding it. Well, I'll be sponging some knowledge off y'all for a bit :)
 
Welcome to the Knut House! Hide yer wallet!
 
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