Frosty
Active Member
Hello everyone!
I'm new to the kitchen knife world, but not to knives or sharpening in general. I'm a former Search and Rescue volunteer, a bushcrafter, woodworker etc, and as such I have a decent amount of experience with carving knives, outdoor knives, etc.
I've been sharpening on Japanese water stones for about 10 years, mostly working with Scandi ground bushcraft knives, convex outdoor knives, chisels, Finnish puukkos, etc. More recently however, I'm beginning to find that I really enjoy being in the kitchen, and I can see myself easily falling into the kitchen knife rabbit hole (I think I'm already here...).
My primary knife is currently a rather old Henckels 8" single man chef knife which I've been doing my best to modify for peak performance (within the limitations of the steel), experimenting with different edges etc.
I've been rather tempted as of late to invest in a nice gyuto and cutting board, and during my research, I found this gem of a forum. I'm currently looking at a Masakage Yuki 240mm as a general purpose kitchen knife, though I'm absolutely open to any other suggestions.
Seen as I'm (kitchen) knife poor and stone heavy, I may as well list some stones! After using the Sun Tiger and King stones for the better part of the last 7 years, I recently decided to upgrade my stones and went for an Atoma 400, two Shapton Glass stones (1k and 4K), and a Morihei Hishiboshi 6k. The difference in speed and feedback on the SG stones is incredible, and I can't wait to try the Morihei.
Barring my strops, some other random diamonds and ceramics, my stone collection currently looks like:
Sun Tiger 200 green brick
Atoma 400
King KDS 1k
King KDS 6k
Shapton Glass HR 1k
Shapton Glass HR 4k
Morihei Hishiboshi 6k (currently inbound)
I'm looking forward to spending some time browsing the forum, participating, and learning as much as I can!
I'm new to the kitchen knife world, but not to knives or sharpening in general. I'm a former Search and Rescue volunteer, a bushcrafter, woodworker etc, and as such I have a decent amount of experience with carving knives, outdoor knives, etc.
I've been sharpening on Japanese water stones for about 10 years, mostly working with Scandi ground bushcraft knives, convex outdoor knives, chisels, Finnish puukkos, etc. More recently however, I'm beginning to find that I really enjoy being in the kitchen, and I can see myself easily falling into the kitchen knife rabbit hole (I think I'm already here...).
My primary knife is currently a rather old Henckels 8" single man chef knife which I've been doing my best to modify for peak performance (within the limitations of the steel), experimenting with different edges etc.
I've been rather tempted as of late to invest in a nice gyuto and cutting board, and during my research, I found this gem of a forum. I'm currently looking at a Masakage Yuki 240mm as a general purpose kitchen knife, though I'm absolutely open to any other suggestions.
Seen as I'm (kitchen) knife poor and stone heavy, I may as well list some stones! After using the Sun Tiger and King stones for the better part of the last 7 years, I recently decided to upgrade my stones and went for an Atoma 400, two Shapton Glass stones (1k and 4K), and a Morihei Hishiboshi 6k. The difference in speed and feedback on the SG stones is incredible, and I can't wait to try the Morihei.
Barring my strops, some other random diamonds and ceramics, my stone collection currently looks like:
Sun Tiger 200 green brick
Atoma 400
King KDS 1k
King KDS 6k
Shapton Glass HR 1k
Shapton Glass HR 4k
Morihei Hishiboshi 6k (currently inbound)
I'm looking forward to spending some time browsing the forum, participating, and learning as much as I can!
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