Netvine
New Member
Hello Board. Thank You for allowing me to join. I look forward to reading through the posts. I have been cooking for years semi professionally on a Ranch. I have no formal knife or cooking training. I also have had the pleasure collected and studied knives and worked with custom knife makers in the past. I have never worked on my knife skills and believe now is the time to up my game. I have seen Japanese High Carbon knives fish processors use on boats in Alaska and have been thoroughly impressed. Japanese traditions and the evolution of their society I hold in very high regard. I look forward to reading old posts for poper guidance on the path to proper form and the correct tools.
