capslockpirate
Active Member
- Joined
- Oct 2, 2016
- Messages
- 38
- Reaction score
- 1
Hey everyone,
Just a software engineer and home cook looking to learn more about Japanese (and other style) knives, cutting and sharpening technique and cooking in general. (all of this is likely just a ruse to buy myself more knives)
I have some henckels internationals that I've been using since I was in college, they're fine knives, got the job done, but don't hold an edge very well. So began the research, and here I am.
I recently bought a JCK gekko 180mm santoku and a JCK Inazuma 165mm Nakiri.
So far they have served me well while work on my technique and i can feel better about owning something a little more expensive and unique.
Here's a picture:
I also recently made a couple of knife magnet block type things (magnets still on their way) out of wood from a tree that had fallen in my parents back yard. Picture of those:
Anyways, Hi. Hope to learn a lot, and glad to be here.
Just a software engineer and home cook looking to learn more about Japanese (and other style) knives, cutting and sharpening technique and cooking in general. (all of this is likely just a ruse to buy myself more knives)
I have some henckels internationals that I've been using since I was in college, they're fine knives, got the job done, but don't hold an edge very well. So began the research, and here I am.
I recently bought a JCK gekko 180mm santoku and a JCK Inazuma 165mm Nakiri.
So far they have served me well while work on my technique and i can feel better about owning something a little more expensive and unique.
Here's a picture:
I also recently made a couple of knife magnet block type things (magnets still on their way) out of wood from a tree that had fallen in my parents back yard. Picture of those:
Anyways, Hi. Hope to learn a lot, and glad to be here.
