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bozotheclown

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dunno what to post as my first post. i enjoy sharpening knives and im not a reddit kinda person so here i am. mainly looking to learn about polishing kitchen knives.
dont have many knives but none of them are stainless.
 
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As a home cook, all my knives get used. No unicorns or collecting pieces, just blades ranging from cheap bordering on garbage to some better stuff... Antzenberger, TF, Watanabe, JJ Trtiz, Mazaki, Misono, Tojiro, Masamoto Tsukiji, and others.
 
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