Donobag
Active Member
Hey all, I've made my way here after not getting enough of a fix from r/chefsknives, r/knifeswap and r/sharpening and the related discord.
Hoping to learn some more here and keen to eventually expand my collection of both knives and stones making use of the BST.
Currently using Takamura and Yoshikane as daily drivers and have a few others on the wall.
I lived in Japan for a while in the past and like to help with knife IDs.
Really enjoy sharpening and have kind of stumbled into doing it for some local restaurants.
Hoping to learn some more here and keen to eventually expand my collection of both knives and stones making use of the BST.
Currently using Takamura and Yoshikane as daily drivers and have a few others on the wall.
I lived in Japan for a while in the past and like to help with knife IDs.
Really enjoy sharpening and have kind of stumbled into doing it for some local restaurants.