Blues
New Member
Hey everyone,
I'm a home-cook that has taken some cutting + sharpening lessons here in San Francisco, CA. Got my first Japanese Knife ~7 years ago in Bernal Cuttelry here in the city, very recently got my second one (a Nakagawa Gyuto, 240mm in Ginsanko steel) and have been upgrading some equipment in the last month or so. Not really planning to buy new knives for the moment, would like to get better at sharpening to the point that I can sharpen my Japenese Knives (so far I only sharpen my cheap european ones myself).
I'm a home-cook that has taken some cutting + sharpening lessons here in San Francisco, CA. Got my first Japanese Knife ~7 years ago in Bernal Cuttelry here in the city, very recently got my second one (a Nakagawa Gyuto, 240mm in Ginsanko steel) and have been upgrading some equipment in the last month or so. Not really planning to buy new knives for the moment, would like to get better at sharpening to the point that I can sharpen my Japenese Knives (so far I only sharpen my cheap european ones myself).
