kijeremiad
New Member
I have some entry level henckels that do just fine for me (onions, peppers, cucumbers, boneless meat). I would like to sharpen them - rather than taking them to a sharpener once a year. But then I started looking at other knives. Then other cutting boards, then fancier whetstones. Then I looked at Japanese knives. Then I wondered why not spend the money that I would spend on a Japanese knife on a belt sander and grinder and make my own knife? Don't know how far or if I will go down that path, but have appreciated forums like this.