Hi all. New member here, long time lurker like most new guys. Worked front of house at some fine dining places, went to a culinary school as a marketing major, pretty much skirted around professional kitchens for many years lol. I’m an avid home cook and already have some nicer knives, but looking to get deeper in the rabbit hole. This place has been a great resource, but it’s time to participate a little more.
). I like that I can keep it sharp with a steel and can abuse it and work it pretty fast without having to worry about damaging it.
