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nelsonmary14

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Hey, I'm Mary. I've been cooking for a few years professionally. Still fairly new to fine dining, started at my current restaurant about 6 months ago. Recently I've been learning how to properly sharpen and maintain my knives. Looking to get my first Japanese knife soon. Hoping to learn more about them and maintenance as well. Thanks!
 
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Welcome Mary. You've come to the right place for all those things!

When you get serious about exploring your first Japanese knife, this is a great tool to help the forum help you:

And there is an entire Sharpening section here with great info and great folks always willing to help.
 
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