Hello I am checking in from Oregon here. I am a professional chef with 20 years in the industry. I started my knife journey 14 years year ago with a shun classic. Now I’ve got a bit of an addiction. With the number of knives going up so has their quality. I’ve got a decent collection. I’m hoping to start some re handling and saya projects. I used to own a coal forge and anvil and have made a couple knives. Nothing serious but I look forward to getting back into it some day when I have the space. Hoping to but some knives and gain some knowledge.