Borgroves
Member
Hi, not a Chef. I have cut meat for a living. I worked in a high-volume Meat Market all through high school and college. I've cut 100's of tones of meat and worn out several sets of Forschner (Breaking and Boning) knives. Sharpened them on Norton Tri-stones and honed with a smooth steel. I still have my last set that are over 40 years old. I'm re-discovering good kitchen knives and actually learning how to sharpen them. Currently collecting cheap used Japanese carbon steel knives and practicing. I have lots of German steel. Collecting Stones too, but not the Jnats and exotic one's you guys use. I'm just going to lurk on your threads and absorb for a while. Nice to meet you.