Hello, new member here. Was already wondering why I couldn't post! Now I know.
Serious home cook. Not a knife buyer/seller but tend to hold on to knives for a long time. Have been using paring knife by Robert Herder carbon steel for a long time now. Also really love a Chinese cleaver as a chef's knife so not for cutting bones. I used to have a Kai Shun VG10 but have been using a smaller version of Sugimoto's #6 for a while now - this is a carbon steel knife. Finally I have a F. Dick butcher's knife and some Thai Kiwi knives.
I sharpen myself on Naniwa whetstones (600, 1k, 3k).
Am actually looking for a gyuto next to my Sugimoto so hence my interest in this forum. Looking at Wakui and Hinoura at cleancut now!
)
Serious home cook. Not a knife buyer/seller but tend to hold on to knives for a long time. Have been using paring knife by Robert Herder carbon steel for a long time now. Also really love a Chinese cleaver as a chef's knife so not for cutting bones. I used to have a Kai Shun VG10 but have been using a smaller version of Sugimoto's #6 for a while now - this is a carbon steel knife. Finally I have a F. Dick butcher's knife and some Thai Kiwi knives.
I sharpen myself on Naniwa whetstones (600, 1k, 3k).
Am actually looking for a gyuto next to my Sugimoto so hence my interest in this forum. Looking at Wakui and Hinoura at cleancut now!
)
