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The Anti-Chrysler said:
Hello all,
Been a knifenut for years, and I've had an interesting (to me, anyway. :) )progession of kitchen knives over the years. Have a few things to share, and plenty of questions.
Oh, and I typo'ed my username. Hopefully a mod can help me straighten that out.
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You're all set. Welcome! :)
 
Aloha from the Big Island (the locals call it Hawai'i). I sold off all my kitchen gear prior to moving out here two years ago and just started rebuilding when I was introduced to a Shun 9" slicer. My first thought was "WOW!, this is a lot sharper then my Henckels were!" My second thought was "so what else is out there?" My third thought was "Damn!...why'd I spend $180 on a Shun?" Somewhere along the line I found this forum. Now I'm looking for a better job so I can buy more knives:knife:

Thanks to all for all the info and looking forward to a long relationship

Mikey
 
Greetings Johnthecook! Quite a few of your fellow countrymen around here.

Cheers!
 
Hej hej, from Sweden!

New in the game, but has been interested in knifes a long time.
Second hand knifes is my thing for the moment. Mora, Frost, Karlsson/nilsson mm is the most kommon on that market.

Been looking around and you guys have realy great knifes, hope to compete some day. Hehe.

Nice forum! :)
 
cheflarge said:
Killer site! Could someone explain the handle upgrade to me. Can I switch from a western style to a Japanese?
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Hi chef,
To make the conversion from western (yo) to Japanese (wa) you first grind the bolster off in front of the handle along with the handle scales and then shape the tang into a stick looking thing. Then the blade is resurfaced to blend in the area where the bolster once sat and then the new wa handle is installed and shaped. This is a much bigger project than going the reverse direction.
 
Greetings from Sweden everyone. Just getting into knives after cooking a lot in past year or so, starting to get a bit tired of the limitations that bad knives give me and thus searched the net for answers. Found this site to be very helpful and decided to join. Hoping to learn much more, especially regarding sharpening with a whetstone.
 
Hello to the forum,

I'm Sam from Simi Valley CA, I live thirty minutes away from Los Angeles, where all the good stuff is at. I am fourteen years old and a prospective chef. I developed a new found interest in kitchen knives and sharpening. I have been constantly browsing on the internet and between forums, and learning a lot about knives. I hope to learn a lot more from you guys and look forward to be part of this community!
 
SyndicateNova said:
Hello to the forum,

I'm Sam from Simi Valley CA, I live thirty minutes away from Los Angeles, where all the good stuff is at. I am fourteen years old and a prospective chef. I developed a new found interest in kitchen knives and sharpening. I have been constantly browsing on the internet and between forums, and learning a lot about knives. I hope to learn a lot more from you guys and look forward to be part of this community!
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Welcome Sam, you need to take a trip to Venice to check out JKI!
Best of luck to you, there's a lot to learn here.
 
Hello from Southern California!

I've had a growing interest in kitchen knives over the past 8 years and look forward to interacting with and learning from you all here on the forum.

Best, Jeff
 
Yo! I have been using the brother site thinking it was was for knives in general and not the kitchen knives. Ha ha

Glad to have found like minded people.
 
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