Hi all, new kitchen knife hobbyist here, based in London, UK.
I started going the down the rabbit hole after finding myself preparing meals more frequently than before although I've been an enthusiastic cook for a while.
I started to get into sharpening by reading some of the Reddit subs and watching JKI videos. Got myself a Takamura R2 130mm petty, Takamura R2 Santoku, Tojiro SD breadknife and I have a Koutetsu Type 3 AS gyuto 210mm on the way! Trying to up my whetstone sharpening skills and have so far invested in a Naniwa Pro 800 and have a King Deluxe 1000. Currently debating whether to get a Shapton glass 4k.
Looking forward to losing hours of my life in the forums as I delve into the nuances of deburring and stropping ....
I started going the down the rabbit hole after finding myself preparing meals more frequently than before although I've been an enthusiastic cook for a while.
I started to get into sharpening by reading some of the Reddit subs and watching JKI videos. Got myself a Takamura R2 130mm petty, Takamura R2 Santoku, Tojiro SD breadknife and I have a Koutetsu Type 3 AS gyuto 210mm on the way! Trying to up my whetstone sharpening skills and have so far invested in a Naniwa Pro 800 and have a King Deluxe 1000. Currently debating whether to get a Shapton glass 4k.
Looking forward to losing hours of my life in the forums as I delve into the nuances of deburring and stropping ....
