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Martyfish

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Joined
Dec 10, 2019
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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
 

Benuser

from The Netherlands, EU.
Supporting Member
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Welcome aboard, Martin!
 
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