bleepbloop
New Member
Hello from Austin! We've been here, where my SO is from, in 2019 from New York. Since the move, I've been cooking a ton more and loving it. I've been in various bits of the food world professionally — commercial food equipment manufacturing, industrial snack production, QSRs, etc (sorry no names) — so its been great to connect the two worlds and experiment.
I've gotten my cookware mostly sorted (happy to talk about that, see photo attached), so it's time to fall down the kitchen knife rabbit hole. Until a couple months ago, I used a few knives creme-handled Wusthof Ikon with a edge grained boos board because.... my folks have had a set of creme-handled classic Wusthofs for the past 40 years (same story with the cutting board). I picked up Masamoto KS gyuto 240mm (I know I probably could have gotten more for my money), a Misono EU carbon honesuki, and a Hasegawa 60 x 35 SRB cutting board (love being able to sanitize it).
I'm loving using the gyuto. The shape is great (especially because I'm most familiar with European knives), its stupid easy to sharpen, and I got it for a price that this forum and others said as an okay price ($375).The honesuki is great as I break down something like 3 chickens a week and, relative to the KS, it feels like something I don't need to be precious with.
While searching on google, threads this forum have come up and been great so figured it was time to make an account/say hello!
I've gotten my cookware mostly sorted (happy to talk about that, see photo attached), so it's time to fall down the kitchen knife rabbit hole. Until a couple months ago, I used a few knives creme-handled Wusthof Ikon with a edge grained boos board because.... my folks have had a set of creme-handled classic Wusthofs for the past 40 years (same story with the cutting board). I picked up Masamoto KS gyuto 240mm (I know I probably could have gotten more for my money), a Misono EU carbon honesuki, and a Hasegawa 60 x 35 SRB cutting board (love being able to sanitize it).
I'm loving using the gyuto. The shape is great (especially because I'm most familiar with European knives), its stupid easy to sharpen, and I got it for a price that this forum and others said as an okay price ($375).The honesuki is great as I break down something like 3 chickens a week and, relative to the KS, it feels like something I don't need to be precious with.
While searching on google, threads this forum have come up and been great so figured it was time to make an account/say hello!
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