hello everyone

Discussion in 'New Member Check-In' started by Chesterc, Sep 12, 2019.

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  1. Sep 12, 2019 #1

    Chesterc

    Chesterc

    Chesterc

    New Member

    Joined:
    Sep 8, 2015
    Messages:
    1
    Having joined the forum for 4 5 years now but never attempted to be getting more involved. I live in sydney and working professionally in the kitchen. My first japanese knives were tojiro and masakage koishi back in 2011. Interested in high edge retention gyuto since I have a lot of proteins to carve at work. my current line up of knives at works are watanabe dammy gyuto, takeda, suisin and masamoto deba, tojiro nickel damascus. thanks for having me.
     
  2. Sep 12, 2019 #2
    Welcome to the forum
     
  3. Sep 13, 2019 at 1:08 AM #3

    Gjackson98

    Gjackson98

    Gjackson98

    Senior Member

    Joined:
    May 28, 2018
    Messages:
    941
    Location:
    Ohio, US
  4. Sep 19, 2019 at 7:48 AM #4

    barnettnce

    barnettnce

    barnettnce

    New Member

    Joined:
    Tuesday
    Messages:
    4
    Location:
    USA
    You are welcome, Chesterc. I am also a newbie to this forum. Recently, I joined this kitchenknife forums.
     

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