I've been lurking for a few years and finally decided to join. I have gleaned a lot of valuable advice from this forum and want to say thank you. While I only have a handful of knives, I made the purchasing decisions for each after a great deal of research. I feel going forward, I can continue to learn by interacting with some of the members here. I am not a professional cook, just a enthusiast that loves cooking. I have been around knives for most of my life, just not Japanese knives. I do sharpen my own knives with synthetic stones and actually just acquired an Aoto stone to play with. I am amazed at how difficult it is to find cashew laquer in this country! Either way, I am not sure what else to write at this time. I favor cast iron skillets and All-clad, use end grain maple cutting boards.
Anyway, I'm looking forward to posting in the future.
Thanks,
Jon
Anyway, I'm looking forward to posting in the future.
Thanks,
Jon
