Hello all. Like many, I migrated here following the recent implosion of r/chef knives and r/sharpening. After a few days spent lurking, my impression is of a richer and warmer experience.
I am not a collector, but do love kitchen knives. I admit that I own more than I need, but I’m not in aggressive acquisition mode. My last several purchases (over the last two or three years) have been Yu Kurosaki, Shiro Kamo, Matsubara, Ryushen Hamono, Kagekiyo and ZKramer.
As for sharpening, I have acquired several stones over the years. For kitchen knives, I mostly use Shapton Glass 500, 1000, 4000, more often only the first two. For other things I use a couple of Chosera and a set of Arkansas stones which I am still getting used to. I have recently taken up the three-step or “plateau” method, in the Cliff Stamp tradition but more as taught by Steele Drake. I am still low on that learning curve, but pretty much burr-free at this point.
Thanks for having me.
I am not a collector, but do love kitchen knives. I admit that I own more than I need, but I’m not in aggressive acquisition mode. My last several purchases (over the last two or three years) have been Yu Kurosaki, Shiro Kamo, Matsubara, Ryushen Hamono, Kagekiyo and ZKramer.
As for sharpening, I have acquired several stones over the years. For kitchen knives, I mostly use Shapton Glass 500, 1000, 4000, more often only the first two. For other things I use a couple of Chosera and a set of Arkansas stones which I am still getting used to. I have recently taken up the three-step or “plateau” method, in the Cliff Stamp tradition but more as taught by Steele Drake. I am still low on that learning curve, but pretty much burr-free at this point.
Thanks for having me.
