Plural0124 wrote: ↑Thu Dec 12, 2024 1:21 pm
The slope is tooooo slippery. I've already had to steady my hand 3-4x this week ... "I don't need a honesuki, I don't need...."
Yes you do....
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
Plural0124 wrote: ↑Thu Dec 12, 2024 1:21 pm
The slope is tooooo slippery. I've already had to steady my hand 3-4x this week ... "I don't need a honesuki, I don't need...."
Fair Warning, we are all enablers here.
Jeff B wrote: ↑Thu Dec 12, 2024 1:59 pm
Yes you do....
As Sir Jeff proves my point.
You can blame Mr. Suburban for my being here. The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln All steels are equal if you can't keep them sharp. -- Jeff B.
Am so grateful to have found Chefknivestogo early in my experience. Great customer service and the opportunity to learn from a trustworthy provider is increasingly rare. I value the relationships I am forming with this community. Still have all ten ….
Jumpstreeter wrote: ↑Thu Jan 02, 2025 3:17 am
Am so grateful to have found Chefknivestogo early in my experience. Great customer service and the opportunity to learn from a trustworthy provider is increasingly rare. I value the relationships I am forming with this community. Still have all ten ….
My name is Erik. I used to be on the old forum site under the handle estayton. I had some good times here back in the day. I picked up a brace of knives from CKTG and elsewhere including an Anryu, Goko White #1, and Kajihara/Kajiwara Damascus gyuto and a Kono Fuji white #2 petty. They've served me well for the last decade or so, but I'm back and looking to try new ones and learn some more about blades from different regional styles.
My fondest memory of the old days was getting to be part of a Kiyoshi Kato passaround (I think ChipB's). That was a great knife
Hello from Santa Clara, California! Engineer by day, but have been enjoying cooking at home for years and recently started to get into Japanese knives. Looking forward to learning more about them and maybe picking up a few along the way!
Carpathian wrote: ↑Sun Feb 02, 2025 2:31 pm
Hello from Santa Clara, California! Engineer by day, but have been enjoying cooking at home for years and recently started to get into Japanese knives. Looking forward to learning more about them and maybe picking up a few along the way!
Yes, welcome. I didn't know the Carpathian Mountains were in Ukraine. Learn something new every day.
You can blame Mr. Suburban for my being here. The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln All steels are equal if you can't keep them sharp. -- Jeff B.
pellidon wrote: ↑Tue Jan 21, 2025 1:41 pm
Greetings from central Indiana. Here to absorb information. And probably spend money.
A Big Welcome, Pellidon! Sorry for being on the late side - didn't see the post I guess!
Carpathian wrote: ↑Sun Feb 02, 2025 2:31 pm
Hello from Santa Clara, California! Engineer by day, but have been enjoying cooking at home for years and recently started to get into Japanese knives. Looking forward to learning more about them and maybe picking up a few along the way!
Welcome and glad to have you on board, Carpathian!