Hello from Omaha!!!

[Derrick T. Giroux]

Howdy y’all,

I just have gotten the Japanese knife bug. Started a couple of months ago. What I thought should be something simple has turned into the proverbial rabbit hole! So very interesting and cool. I never knew their was so much to learn about this craft. I first started with a Victorinox 8” & 6” chefs knives, 2 paring knives and an Imurku Siberian cleaver. Then it happened. I got a Shibata Koutetsu R-2 185mm Bunka and a Shinko Seilan Aogami Super Nakiri 180mm. I have yet to use them!! They’re kind of scary!! They look so cool. Cooking is starting to become fun. Now I’ve been looking at what I need to maintain and keep them sharp? I’ve enjoyed looking through the different threads!!

 

[daveb]

Welcome.

SolidSnake03, IIRC, is from up your way. So far down the rabbit hole....

 

[AT5760]

Welcome! There are a couple of us here in the Omaha area.

 

[Benuser]

Welcome aboard! I hope you will experience a lot of the fun being in their maintenance: sharpening, and subtly adapting their geometry.

 

[daveb]

Welcome! There are a couple of us here in the Omaha area.

But no one has invited me pheasant hunting....