johnvburke100
Active Member
Fairly serious amateur chef here. I've always viewed knives from a utilitarian perspective, though I gather that functionality does overlap (if not exactly coincide) with physical properties and aesthetic appeal. I'm still using a 9 inch Sabatier I bought in 1972--yes, you read that right--and it's pretty much a disaster; I've never learned how to sharpen but my half-hearted efforts to raise a burr on this ancient thing have failed. Just lately I've been starting to explore Japanese knives and the sharpening mystique (if that's the word)--Tojiro Gyuto arived yesterday and I'm eager to give it a try. Anyway glad to have found this forum, and apoofgies in Advance for vast gaps in my knowledge.
