New to the game

[Edvin47]

Hi!

New member here... I enjoy cooking but don't do it professionally and I've recently started to pay more attention to the tools I use in the kitchen, specifically the knife. I've been using MAC and Henckel knives most of my amateur cooking career, but on my recent trip to Kappabashi (Tokyo, Japan), I picked up a 210mm Stainless Gyuto and a 135mm Stainless petty and have been very happy with my purchase. Since then I've been addicted with learning about the different types of knives and their pros/cons. So far, Japanese knives have been my focus as I like the Wa-style handle, but of course I know there is so much more to learn and explore. I'm thinking the next knife I want to get would be a Aogami Super, maybe a Santoku, but I'm open to any expansion to my collection at this point.

I've also gotten myself into whetstone sharpening and have purchased myself 400 & 1000 grit Naniwa Choseras. I'm still very much a novice but I am diligently practicing as my knives need a touch up. Nice to meet you all.

 

[Matus]

Welcome to the forums

 

[aporigine]

Hi!

New member here... I enjoy cooking but don't do it professionally and I've recently started to pay more attention to the tools I use in the kitchen, specifically the knife. I've been using MAC and Henckel knives most of my amateur cooking career, but on my recent trip to Kappabashi (Tokyo, Japan), I picked up a 210mm Stainless Gyuto and a 135mm Stainless petty and have been very happy with my purchase. Since then I've been addicted with learning about the different types of knives and their pros/cons. So far, Japanese knives have been my focus as I like the Wa-style handle, but of course I know there is so much more to learn and explore. I'm thinking the next knife I want to get would be a Aogami Super, maybe a Santoku, but I'm open to any expansion to my collection at this point.

I've also gotten myself into whetstone sharpening and have purchased myself 400 & 1000 grit Naniwa Choseras. I'm still very much a novice but I am diligently practicing as my knives need a touch up. Nice to meet you all.

Your Choseras are a solid foundation of stones. Add a way to keep them flat. I and many others use a coarse diamond plate for the purpose. Working on a dished stone, and they dish pretty quickly — is inviting a headscratching result that can be difficult to diagnose.

At some point, treat yourself to a knife in shirogami (white paper steel) 1 or 2. Stainless cladding might give you best of both worlds.

Shirogami feels fantastic on the stones, and will accept an edge much finer than many stainless alloys. And hooo diggity the feel of a sharp carbon knife going through product — !

I think you’re well on the way for a (!)load of fun.

 

[Benuser]

Welcome aboard, Edvin!

 

[tarnschaf]

Welcome Edviny enjoy your time!

 

[Patriot Blacksmithing]

welcome ! Can you take me with you to Japan next time?

 

[Edvin47]

Your Choseras are a solid foundation of stones. Add a way to keep them flat. I and many others use a coarse diamond plate for the purpose. Working on a dished stone, and they dish pretty quickly — is inviting a headscratching result that can be difficult to diagnose.

At some point, treat yourself to a knife in shirogami (white paper steel) 1 or 2. Stainless cladding might give you best of both worlds.

Shirogami feels fantastic on the stones, and will accept an edge much finer than many stainless alloys. And hooo diggity the feel of a sharp carbon knife going through product — !

I think you’re well on the way for a (!)load of fun.

Ah good call-out on the flattening stone... I'll be sure to pick one up.

I'll definitely need to get one every knife type in every metal of course (the dream or real mentality of every member here), but I would be excited to get my hands on a Shirogami to test the differences.

Thanks for the warm welcome!

 

[Edvin47]

welcome ! Can you take me with you to Japan next time?

 

[mengwong]

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