Mr_Houston
New Member
Hey from Texas!
I am newish to the world of decent and sharp knives. As far as cooking, I’ve got minimal knife skills. I come to this from the straight razor world. I restore and hone them fairly well.
Here is what I’ve got:
Torijo Basic Gyuto 200, Wustof Classic Nakiri 170, Wustof Gourmet Santuko 140, K Sabatier Petty, various old Henkles.
Stones: 500, 1000, 3000
Razor Stones: 1000, 4000, 8000, 12000, Thuringian, JNat, Coticule, strops.
I’ve been reading this forum for a bit. 9 months ago, I bought a Mercer Chef Knife and a decent 1000/3000 stone to learn to sharpen. It’s been interesting. I bought the Torijo yesterday and now I better understand sharp.
I am newish to the world of decent and sharp knives. As far as cooking, I’ve got minimal knife skills. I come to this from the straight razor world. I restore and hone them fairly well.
Here is what I’ve got:
Torijo Basic Gyuto 200, Wustof Classic Nakiri 170, Wustof Gourmet Santuko 140, K Sabatier Petty, various old Henkles.
Stones: 500, 1000, 3000
Razor Stones: 1000, 4000, 8000, 12000, Thuringian, JNat, Coticule, strops.
I’ve been reading this forum for a bit. 9 months ago, I bought a Mercer Chef Knife and a decent 1000/3000 stone to learn to sharpen. It’s been interesting. I bought the Torijo yesterday and now I better understand sharp.
