Hi everyone! Joining this to learn more about kitchen knives and sharpening, but hoping to not be bitten by the collecting bug too much since I have too many other hobbies and living in a city affords precious little space. I’m a home cook and my first upgraded knife was a Tojiro DP. Outside of that, I bought a yoshihiro Aogami super petty last year since I read online that it works well for most tasks if you have small hands, but it hasn’t seen much use since I find the care tedious and I’m used to the santoku size for most tasks now. I’m thinking of buying a bunka at some point just because it seems like a cool shape, haha. Happy to be here!
Hi from Boston!
- Thread starter blue22
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Welcome.
Please browse the forum sticky threads for useful information.
Good for you to want to learn sharpening! Abuse the search function and you'll find a lot of discussion around recommendations for new sharpeners. You don't need a lot of gear to get started.
Please browse the forum sticky threads for useful information.
Good for you to want to learn sharpening! Abuse the search function and you'll find a lot of discussion around recommendations for new sharpeners. You don't need a lot of gear to get started.
