TDM
New Member
Hi All,
I'm Thomas from northern CA. I'm just getting into japanese knives and starting sharpening. I've had a shun chef's for years, loved it, and am ready to start venturing into "real" Japanese knives. I've done a bit of sharpening, with moderate success--the knife is always better than when I started, albeit not where I'd like it to be.
Looking forward to learning from the community and hoping to get some recommendations on an entry-level Nakiri.
I'm Thomas from northern CA. I'm just getting into japanese knives and starting sharpening. I've had a shun chef's for years, loved it, and am ready to start venturing into "real" Japanese knives. I've done a bit of sharpening, with moderate success--the knife is always better than when I started, albeit not where I'd like it to be.
Looking forward to learning from the community and hoping to get some recommendations on an entry-level Nakiri.
