RichyRich
New Member
Long time kitchen knife enthusiast. Started with Heckles, Zwilling, Wusthoff. Moved to Mak Professional now venturing into the deeper love of Japanese with better edges and cutting performance. First knife I Purchased JKI Gesshin Kagero 240 and A Kagero Petty. I have always honed German steels and ventured into Guided System namely the Wicked Edge Pro and found its limitations to be the bevels it leaves on some knives, and shallow angles that are harder than 13-14 degrees. In addition the diamond stones are limited and wanted a coarse / med / fine ceramic. I always had a fear of not being good enough to free hand sharpen and that became a problem when I wanted to venture into harder steels specifically PM steels such as R2 and SRS-15 and stainless such as Ginsan and Aeb-L. I started buying Chosera Japan import stones 400/800/1000/2000/3000 to see what I liked and sell ones I didn't. I am ready to add more stones to mix it up with the Choseras. Soaking stones. I wanted to become a member since I have been lurking for 10 years or so reading posts and actually have some questions of my own now regarding stone selections, steels, Knife brands, profiles, etc. I look forward to many more forum readings and maybe a posting of my own one day to interact on a community level.
