_Jerl
Member
Hello from Austin, Texas USA,
Former forum lurker here. My old account was purged or deactivated likely from not logging in. But I’m back!
Current current collection:
Mayabi mizu sg2 8 inch chef knife
Enso utility/ prep 5.5
Also still have my 22 year old Henckles four star 8 inch chef knife. Though it’s never my first choice and I need to have the bolster ground down a bit, it’s still in one piece and takes an edge after all these years. I keep it in the drawer in case I need to whack something or in case family want to use a knife.
I’m also into sharpening my knives. I have naniwa stones (240, chocera 1000, 4000).
I have the Japanese knife bug and I’m looking for carbon knives. Mostly here for knowledge. Currently searching for a 180mm nakiri and a petty.
Also looking for a cleaver to help split thick skinned pumpkin (Kabocha) and squash.
Former forum lurker here. My old account was purged or deactivated likely from not logging in. But I’m back!
Current current collection:
Mayabi mizu sg2 8 inch chef knife
Enso utility/ prep 5.5
Also still have my 22 year old Henckles four star 8 inch chef knife. Though it’s never my first choice and I need to have the bolster ground down a bit, it’s still in one piece and takes an edge after all these years. I keep it in the drawer in case I need to whack something or in case family want to use a knife.
I’m also into sharpening my knives. I have naniwa stones (240, chocera 1000, 4000).
I have the Japanese knife bug and I’m looking for carbon knives. Mostly here for knowledge. Currently searching for a 180mm nakiri and a petty.
Also looking for a cleaver to help split thick skinned pumpkin (Kabocha) and squash.
