1. Welcome to the KKF! Please take a moment to register and stop by the New Member Check-In and say hello. We sincerely hope you enjoy your stay and the discussion of all things sharp. Feel free to jump right in on the conversation or make your own. We have an edge on life!
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Welcome hukdizzle

Discussion in 'New Member Check-In' started by Jim, Dec 30, 2018.

  1. Jim

    Jim Old Curmudgeon Founding Member

    Welcome @hukdizzle

    Please join me in welcoming our newest member, hukdizzle. We are happy to have you as part of our community.
    Why not start by telling us something about yourself!
     
  2. Hey there, I was brought here by @Rick and I am a budding kitchen knife nerd! Here is a little about me.

    Greetings from Seattle! (Well, Redmond anyway)

    I am a home cook who over the past couple of years has become enamored with all things kitchen knives, most specifically Japanese double bevel blades. I have also been whetstone sharpening now for about 10 months at this point and have come a very long way with my abilities. Here are my current knives and sharpening kit that I use.

    Knives

    K&S Tanaka Nashiji Blue #2 240mm Gyuto w/Semi Custom Handle
    K&S Tanaka Damascus Blue #2 150mm Petty w/Semi Custom Handle
    JKI Ikazuchi Aogami Super 240mm Gyuto
    Takamura Chromax 210mm Gyuto
    Tojiro DP 210mm Gyuto (Heavily thinned, rounded spine and choil)
    Tojiro DP 150mm Petty
    Tojiro DP 90mm Paring

    Sharpening/Stones

    Suehiro Cerax 1K
    Suehiro Rika 5K
    Ha No Kuromaku (1K and 5K)
    Atoma 400 Diamond Plate
    Homemade magnetic backed balsa wood strops

    Thanks for reading, I look forward to posting in this community.
     
  3. Intrigued

    Intrigued Founding Member

    Welcome to the Fora!
     

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