Luis Jiménez
Member
Hi guys, my name is Luis Jiménez and I'm from Guadalajara México.
The other day I was trying to find Info on asymmetric bevels and I found this jewel A Basic Explanation of Asymmetry by Kippington the small green parrot and I found it very useful, actually I got hooked on it and decided to take a look at the forum.
Looks like I have a ton to learn and here I am. I was lurking for a couple of days and finally I'm introducing myself.
I'm a chef, I have 28 years in the kitchen and I've always considered my knives my most treasured tools, I started in my career with very affordable knives, the "Battlehorses" like Victorinox, but in one of my jobs twenty some years ago I worked with an awesome chinese chef who introduced me to Chinese cleavers, so, I got a like for those knives too ( yes, the ugly cheap ones like the cck with it's raw look and smelly blade) and later I found about japanese knives and all the different stones which made me a big enthusiast on knives and sharpening.
I don't collect knives, so I own a few but they all work hard. My set is the following:
Mac professional 210 mm
Masamoto HC 210 mm.
Konosuke HD 240mm
Gesshin ginga yo gyuto 270mm
CCK Carbon chinese cleaver.
Mac bread knife.
Victorinox petty knives (I loose those knives a lot, so I go cheap and consider them disposables)
Sharpening gear:
Naniwa flattening stone.
Gesshin 600, 3000 and 8000.
Suehiro rika 6000 - R.I.P. It got several deadly fractures in an accident and it didn't make it
Tormek T-4
Got the tormek out of curiosity and is a great piece of equipment but 90% of my sharpening is freehand on the stones.
I used to like very polished edges but now I rarely go beyond 600 with some stropping on leather without any compound. Now I enjoy toothy edges that slice tomatoes
easily with that lovely gritty feeling.
Best regards to all!
Luis
The other day I was trying to find Info on asymmetric bevels and I found this jewel A Basic Explanation of Asymmetry by Kippington the small green parrot and I found it very useful, actually I got hooked on it and decided to take a look at the forum.
Looks like I have a ton to learn and here I am. I was lurking for a couple of days and finally I'm introducing myself.
I'm a chef, I have 28 years in the kitchen and I've always considered my knives my most treasured tools, I started in my career with very affordable knives, the "Battlehorses" like Victorinox, but in one of my jobs twenty some years ago I worked with an awesome chinese chef who introduced me to Chinese cleavers, so, I got a like for those knives too ( yes, the ugly cheap ones like the cck with it's raw look and smelly blade) and later I found about japanese knives and all the different stones which made me a big enthusiast on knives and sharpening.
I don't collect knives, so I own a few but they all work hard. My set is the following:
Mac professional 210 mm
Masamoto HC 210 mm.
Konosuke HD 240mm
Gesshin ginga yo gyuto 270mm
CCK Carbon chinese cleaver.
Mac bread knife.
Victorinox petty knives (I loose those knives a lot, so I go cheap and consider them disposables)
Sharpening gear:
Naniwa flattening stone.
Gesshin 600, 3000 and 8000.
Suehiro rika 6000 - R.I.P. It got several deadly fractures in an accident and it didn't make it
Tormek T-4
Got the tormek out of curiosity and is a great piece of equipment but 90% of my sharpening is freehand on the stones.
I used to like very polished edges but now I rarely go beyond 600 with some stropping on leather without any compound. Now I enjoy toothy edges that slice tomatoes
easily with that lovely gritty feeling.Best regards to all!
Luis
I know, that wasn't the smartest or cheapest way to learn. I should have learned the whole process victimizing my old fibrox, but no!. If I mess it up, it has to be big time (pretty much the story of my life). I think that now I'm a bit more competent but still with a lot to learn and scratching the side of my knives ocassionally. 
