Albacore
New Member
Hi everybody. I am a home cook, who cooks 3 to 4 large meals a week, and really enjoy my time in the kitchen. It’s my “happy place.” Quality knives have really helped to make my prep work enjoyable. Four years ago I made the move from the standard cheap serrated knife set I used to use, to a nice set of Zwilling five star knives. This was my first foray into the world of quality kitchen knives. Just recently, I bought a Miyabi Kaizen 8 inch gyotu. I also purchased a Gesshin 1000/6000 combination Japanese water stone. I still have a lot to learn, and want to learn to sharpen my own knives. Anyways, thanks for having me. I look forward to the wisdom and camaraderie a good knife forum can provide.
