DrD23
Well-Known Member
Just saying hello! Long time reader and have spent a couple months soaking up some of the vast amounts of knowledge available here. After owning only 2 shun knives for the last decade, and as a lover of all things knives since adolescence, ive decided to delve deeper into the kitchen knife world. After countless hours reading the forums here ive already purchased 4 gyutos in the past 2 months, a set of sharpening stones, a new cutting board, and a new stand (previous magnetic strip was metal). Think i need to take a bit of a break
and start to practice with what i have and learn more about what im looking for from a chef knife.
I can already tell this is going to be a dangerous endeavor on my wallet (much like when i first discovered my love for watches), but ive really enjoyed reading thus far and looking forward to participating in the future.
![Grinning face with sweat :sweat_smile: 😅](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f605.png)
I can already tell this is going to be a dangerous endeavor on my wallet (much like when i first discovered my love for watches), but ive really enjoyed reading thus far and looking forward to participating in the future.