Hello. Been reading and studying and buying a few Japanese kitchen knives for a year or so, definitely find this the most helpful site on the subject.
In particular I appreciate the fantastic information shared by the professionals and semi-professionals regarding everything from sharpening to making handles. I have been a pretty competent carpenter/craftsman all my life and have been setting up a little extra equipment to try my hand at making handles. If it works out, I will re-handle everything in my small collection - just because I think I can and will enjoy the challenge in proving that.
Finally signed up because the BST pages disappeared with the new forum software.
Thanks again to all of you that are sharing your knowledge.
Tim
In particular I appreciate the fantastic information shared by the professionals and semi-professionals regarding everything from sharpening to making handles. I have been a pretty competent carpenter/craftsman all my life and have been setting up a little extra equipment to try my hand at making handles. If it works out, I will re-handle everything in my small collection - just because I think I can and will enjoy the challenge in proving that.
Finally signed up because the BST pages disappeared with the new forum software.
Thanks again to all of you that are sharing your knowledge.
Tim