Hello from Norway

[LeU]

Hi there,

I occasionally searched info on this forum, and now decided to join in, so I would like to introduce myself.

After having used ordinary knives in the kitchen I decided that I had to move on, and get myself a few proper kitchen knives.

I already have several bushcraft knives, and also experimented making myself knives for fun, with minimal equipment and using stock removal.

Also I got a second hand Tormek, one of the very first models (which normally used a drill) but to which I added an electric motor and with the original natural stone plus a brand new SG-250 I have been sharpening all sorts of knives and perfecting my technique.

There is still a lot to learn, but at least now my "ordinary" kitchen knives are sharp, although they do not keep their edge very long.

The hardest steel I have must be approaching HRC56, perhaps 58, and I am really willing to get in the world of HRC60 and above, to see what it is like.

I like Japanese style blades, but also more traditional chef knives, and this is a new world for me, with clearly a wide range of prices, a lot of fake products, so I am a bit lost.

Looking forward to learning from you,

LeU

 

[Matus]

Welcome to the forums

 

[SimenTh]

Velkommen til forumet!

 

[Benuser]

Welcome aboard! You will rapidly find out that kitchenknives are more about profile and geometry than other knives. After all, they are being used for hours and hours, should go through different food types with little resistance and deliver an unaffected produce. A different perspective. Expect at least some confusion. Just to give you a first impression: A Basic Explanation of Asymmetry