AçordaDeBacalhau
New Member
Hello fellow knife enthusiasts!
Hope everyone is doing well and Happy New Year for all of you.
Came to this forum for all the fellow knife and sharpening nerds and for me to learn more about these sharp objects as well.
I'm a 24 year old, born, raised and living in Portugal. I cook professionally and found my love for kitchen knives (mainly Japanese style) when, in one of my culinary school stages, I was able to try a carbon steel Masamoto gyuto from one of the line cooks.
Currently my collection includes a Yoshikane SKD11 240mm Gyuto, Takamura R2 210mm Gyuto and VG10 150mm Petty, Matsubara AO#2 185mm Bunka (on its way still
), Anryu AS 150mm Petty and a Yoshida Hamono SUJ2 100mm Ajikiri.
I sharpen with a set of Naniwa Pro (400, 1K and 3K) and a JNS Matukusuyama 6000 (I'd like some of your guys opinions on this stone if you don't mind)
Thank you all (founders, admins, moderators, members) for these awesome forums!
Hope everyone is doing well and Happy New Year for all of you.
Came to this forum for all the fellow knife and sharpening nerds and for me to learn more about these sharp objects as well.
I'm a 24 year old, born, raised and living in Portugal. I cook professionally and found my love for kitchen knives (mainly Japanese style) when, in one of my culinary school stages, I was able to try a carbon steel Masamoto gyuto from one of the line cooks.
Currently my collection includes a Yoshikane SKD11 240mm Gyuto, Takamura R2 210mm Gyuto and VG10 150mm Petty, Matsubara AO#2 185mm Bunka (on its way still
), Anryu AS 150mm Petty and a Yoshida Hamono SUJ2 100mm Ajikiri.I sharpen with a set of Naniwa Pro (400, 1K and 3K) and a JNS Matukusuyama 6000 (I'd like some of your guys opinions on this stone if you don't mind)
Thank you all (founders, admins, moderators, members) for these awesome forums!
