Hi Everyone,
I recently took the plunge into the world of Japanese knives and wow is it a slippery slope. My first Japanese knife was a 240mm Tanaka Ginsan Nashiji from K&S, which was quickly followed by a 240mm Anryu AS and now I have my eyes on more knives than my budget will allow.
I also have a few Sharpton whetstones which I plan to diversify further in the near future and although I am still a beginner, my skills are slowly improving with each knife I sharpen.
I think this is a fairly generic foray into the knife world and if I could go back I’d probably change a few things, but I’ll probably say the same thing in a year’s time and that’s all part of the learning process.
Despite the fact that I am pretty new to high performance kitchen knives, I have managed to gain a lot of knowledge from many of you here on the forum through my lurking over the last several months. Time to join the conversation.
Cheers
Martin
I recently took the plunge into the world of Japanese knives and wow is it a slippery slope. My first Japanese knife was a 240mm Tanaka Ginsan Nashiji from K&S, which was quickly followed by a 240mm Anryu AS and now I have my eyes on more knives than my budget will allow.
I also have a few Sharpton whetstones which I plan to diversify further in the near future and although I am still a beginner, my skills are slowly improving with each knife I sharpen.
I think this is a fairly generic foray into the knife world and if I could go back I’d probably change a few things, but I’ll probably say the same thing in a year’s time and that’s all part of the learning process.
Despite the fact that I am pretty new to high performance kitchen knives, I have managed to gain a lot of knowledge from many of you here on the forum through my lurking over the last several months. Time to join the conversation.
Cheers
Martin
