Greetings from Hamilton, ON.

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Joined
Oct 12, 2022
Messages
8
Reaction score
10
Location
Ontario, Canada
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.
 
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?
 
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
 
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