gourmedonian
New Member
Hello everybody, I am a home cook and for the past two years, on and off, I have been trying to educate myself about chef's knives and their maintenance.
Due to my location (unavailability, high shipping costs and high customs fees), I was unable to get my first, real entry level Japanese knife.
Recently I have acquired Takamura VG-10 gyuto 210 in tsuchime finish, and it was an experience like no other before. I also got a Shapton Pro 1000, and now I am hoping to slowly learn more about knife sharpening and maintenance basics (on my old knives ofc).
Anyway, that would be it for now. Looking forward to jumping into this fun and scary rabbit hole.
Due to my location (unavailability, high shipping costs and high customs fees), I was unable to get my first, real entry level Japanese knife.
Recently I have acquired Takamura VG-10 gyuto 210 in tsuchime finish, and it was an experience like no other before. I also got a Shapton Pro 1000, and now I am hoping to slowly learn more about knife sharpening and maintenance basics (on my old knives ofc).
Anyway, that would be it for now. Looking forward to jumping into this fun and scary rabbit hole.
