Greetings from Hamilton, ON.

[Wolund]

Hi all, happy to be here. Looking forward to learn more about sharp pointy things and how to keep those things extra sharp and pointy.

There’s a ton of helpful info here on the boards and I’m excited to pickup a few tips and tricks as well as share some of my experiences working in a kitchen.

Thanks for reading.

 

[bkultra]

Welcome to the forum

 

[Qapla']

Hi all, happy to be here. Looking forward to learn more about sharp pointy things and how to keep those things extra sharp and pointy.

There’s a ton of helpful info here on the boards and I’m excited to pickup a few tips and tricks as well as share some of my experiences working in a kitchen.

Thanks for reading.

Welcome eh/Bienvenue han. What kinds of extra sharp and pointy things do you currently use?

 

[Wolund]

Welcome eh/Bienvenue han. What kinds of extra sharp and pointy things do you currently use?

Hi Qapla’ and thanks all for the welcome.

My current work kit includes:
- Mercer 8” chef’s knife
- Wüsthof paring knife
- Makoto Kurosaki R2 135 Petty
- Sakai Kikumori Kikuzuki White #2 240 Kiritsuke
- Yu Kurosaki Fujin AO Super 210 Gyuto
- Matsubara Blue #2 165 Nakiri
- Sukenari HAP-40 240 Sujihiki
- Sukenari HAP-40 270 Gyuto

 

[HumbleHomeCook]

Welcome.

I'll advise focusing on sharpening first.

 

[Wolund]

Welcome.

I'll advise focusing on sharpening first.

Hi HumbleHomeCook,

Thank you for the wise words and solid advice.

Whetstone sharpening is something I’m very interested in practicing.