Uncle Danny
Its $4/month for these sticky feet
Hi there
Been following the threads for a while but need a new knife, so it’s time to become a member.
But most of the time, I just enjoy reading up on stuff from capable minds and learning new stuff.
I’m not collector by any means - I only have a few knives I enjoy every day.
At the moment, the magnet in my kitchen contains of following
• Hitohira Togashi white #2 240mm. gyuto
• Anryu AS 170mm. Santoku
• Kiya Suminagashi 120mm. petty
• Tsubaya 190mm. bread cutter
• Old Victorinox 210mm. Chef knife (for brutal kitchen work such as bones etc.)
Just sold my old setup, so at the moment my selection of stones is
• Morihei Hishiboshi Hi #1000
• Morihei Hishiboshi Hi #4000
• Morihei Nagura extra fine
• SUEHIRO 150/500
Father of two, husband, former chef, hunter, nerd amongst other things.
Feel free to reach out and have a great weekend
Kind regards from Copenhagen, Denmark.
Daniel
Been following the threads for a while but need a new knife, so it’s time to become a member.
But most of the time, I just enjoy reading up on stuff from capable minds and learning new stuff.
I’m not collector by any means - I only have a few knives I enjoy every day.
At the moment, the magnet in my kitchen contains of following
• Hitohira Togashi white #2 240mm. gyuto
• Anryu AS 170mm. Santoku
• Kiya Suminagashi 120mm. petty
• Tsubaya 190mm. bread cutter
• Old Victorinox 210mm. Chef knife (for brutal kitchen work such as bones etc.)
Just sold my old setup, so at the moment my selection of stones is
• Morihei Hishiboshi Hi #1000
• Morihei Hishiboshi Hi #4000
• Morihei Nagura extra fine
• SUEHIRO 150/500
Father of two, husband, former chef, hunter, nerd amongst other things.
Feel free to reach out and have a great weekend
Kind regards from Copenhagen, Denmark.
Daniel
