Welcome To Chefknivestogo Forums!

For questions/topics that don't fit into the other, more specific forums.
Ldopa
Posts: 11
Joined: Sun Nov 18, 2018 11:36 pm

Re: Welcome To Chefknivestogo Forums!

Post by Ldopa » Tue Nov 20, 2018 7:02 pm

Hi, I am Tom. I felt strange posting on here without any introduction.

I am completely new. I don't have any japanese knives at all but want to start collecting. I heard so many good things about them but never have tried one. I don't have any friends who are chefs. I would not say I am a cook but I don't mind helping my wife with preparation. We have a Henkel Pro S knife set (15+ years) at the moment.

I am learning a lot from this forum. I will be a customer very soon. I am thinking with starting with a bunka. I like to learn how to sharpen properly so that is going to be fun for me. So a lot more reading and questions to come.

Thanks for reading.

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ChefKnivesToGo
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Re: Welcome To Chefknivestogo Forums!

Post by ChefKnivesToGo » Wed Nov 28, 2018 6:41 am

Welcome Tom.
Mark Richmond
Co-Owner Chefknivestogo
https://www.chefknivestogo.com

nevrknow
Posts: 617
Joined: Thu Apr 06, 2017 1:53 pm
Location: Aiken, SC

Re: Welcome To Chefknivestogo Forums!

Post by nevrknow » Wed Nov 28, 2018 7:02 am

Welcome Tom. You came to the right place. :)

As far as not knowing any chefs, stick around here and you will. Great people here. Very forthcoming with opinions and honest help to your questions.

tongas
Posts: 6
Joined: Mon Dec 10, 2018 4:10 am

Re: Welcome To Chefknivestogo Forums!

Post by tongas » Wed Dec 12, 2018 12:34 pm

Hi everyone

Got my first gyutos recently , after years of using old Sabs as home cook. Here to learn more about japanese knifes .

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Bear007
Posts: 16
Joined: Wed Oct 24, 2018 5:18 pm
Location: Presque Isle, Maine

Re: Welcome To Chefknivestogo Forums!

Post by Bear007 » Sat Dec 29, 2018 1:43 pm

Hi all, this will be my first post, long time lurker.
I'm not a professional cook, I used to help out my mom in the restaurant part time after school doing the prep, breaking down the prime rib and de-boning a couple of cases of chickens a week along with a few other odd jobs, that was a long long time ago. I have always maintained my attraction to kitchen knives, I still have moms old Henckels and a pile of other German knives, just recently I have gotten into Japanese knives, their edge holding ability is amazing. I just want to say thanks to Mark and this forum for all your help, my biggest problem now is this new addiction that's got a hold on me, it does get expensive. :mrgreen:

kw2336
Posts: 3
Joined: Sat Jan 05, 2019 11:16 am
Location: Chicago, IL

Re: Welcome To Chefknivestogo Forums!

Post by kw2336 » Tue Jan 08, 2019 7:47 pm

Thanks for the resource, new to Japanese knives and I look forward to learning as much as possible

Carlo
Posts: 41
Joined: Fri Jan 11, 2019 6:36 am
Location: NYC

Re: Welcome To Chefknivestogo Forums!

Post by Carlo » Sat Jan 12, 2019 1:12 am

Hello! First post after lurking for about 3-4 mo. Became interested in upgrading knives about 2 years ago after realizing our Wusthof chef’s knife was better for some things than others. I got a Mac MBK95 at that time and enjoy using it (and also enjoy keeping all the knives razor sharp) so much that it has me cooking more. I am interested in rounding out our kitchen knives and trying not to become a collector per se.

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ChefKnivesToGo
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Joined: Tue Jan 24, 2017 2:23 pm
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Re: Welcome To Chefknivestogo Forums!

Post by ChefKnivesToGo » Thu Jan 17, 2019 8:30 am

Welcome everyone! Thanks for visiting. Please ask questions. We enjoy talking to new customers and forum members.
Mark Richmond
Co-Owner Chefknivestogo
https://www.chefknivestogo.com

slobound
Posts: 704
Joined: Mon Jan 30, 2017 2:45 pm
Location: Los Angeles, CA

Re: Welcome To Chefknivestogo Forums!

Post by slobound » Thu Jan 17, 2019 10:31 am

Bear007 wrote:
Sat Dec 29, 2018 1:43 pm
Hi all, this will be my first post, long time lurker.
I'm not a professional cook, I used to help out my mom in the restaurant part time after school doing the prep, breaking down the prime rib and de-boning a couple of cases of chickens a week along with a few other odd jobs, that was a long long time ago. I have always maintained my attraction to kitchen knives, I still have moms old Henckels and a pile of other German knives, just recently I have gotten into Japanese knives, their edge holding ability is amazing. I just want to say thanks to Mark and this forum for all your help, my biggest problem now is this new addiction that's got a hold on me, it does get expensive. :mrgreen:
Welcome Bear! Love your avatar! Hello from another egger & knife nerd.

- slo
-- Garrick

Intension
Posts: 17
Joined: Wed Mar 20, 2019 1:55 pm

Re: Welcome To Chefknivestogo Forums!

Post by Intension » Wed Mar 27, 2019 11:41 am

Hello again everyone! I'm not sure I've been around since I got a job working with Nmiller a few years ago (4 or 5 now? Time flies) - I took a brief hiatus from the indurstry and have now found my way into a cool situation using my skills and spending time with my 3 year old son (he can already identify half a dozen wild edibles)! I'm working at a new market in St. Paul, working at and doing chef work for a store that specializes in cultivating mushrooms on site and selling wild foraged food! I invite any of you to come on down if you are in the Minneapolis/St. Paul area!

Also, I have money to play with knives again. Finally get to work with my Masamoto KS a bunch more!
Chef deShroom - Forest to Fork
"If the divine creator has taken pains to give us delicious and exquisite things to eat,
the least we can do is prepare them well and serve them with ceremony."
-F.P.

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glwhit
Posts: 6
Joined: Sat May 04, 2019 5:45 pm

Re: Welcome To Chefknivestogo Forums!

Post by glwhit » Sun May 12, 2019 6:56 pm

New to this forum. Been away from knives as a hobby for a while but getting back into it. Home cook. Nothing expensive but I have quite a few knives. Kind of have a thing for cleavers - haha. Besides the cleavers, seems the knives I use most are a Tojiro DP gyuto and a Kasumi honesuki.
- Garrick

ronnie_suburban
Posts: 2
Joined: Thu Jun 06, 2019 11:43 am

Re: Welcome To Chefknivestogo Forums!

Post by ronnie_suburban » Thu Jun 06, 2019 5:00 pm

Hello everyone,

Ronnie here. I'm a longtime home cook, and food & beverage enthusiast based in Chicago. A friend of mine who posts here, gastro gnome, recommended this site and these forums to me and after reading here for the last hour, I'm most grateful that he did. I spent a few years as a Manager at the eGullet.com forums back in the early to mid 2000's and for the last several years, have run a Chicago-based culinary chat forum, LTHForum.com, which has been around since 2004.

I'm at the very beginning of learning how to sharpen my own knives, which is why my friend suggested I stop by (after he provided an awesome, hands-on tutoring session earlier this week). I have many kitchen knives, mostly of the mass-produced, factory variety but there are a few gems in my collection, too (e.g. a Bob Kramer Bladesmiths 10" Chef that my wife surprise-gifted me in 1999). My main goal is to learn more about steel and sharpening, and develop my abilities on my lesser knives until I'm confident enough to take on my more prized blades. I've reached the point where I feel it's the next logical step in my culinary skill development. Yes, there are places in town where I can get them sharpened professionally but with some of my blades that I'm not ready to sharpen on my own, I can't bear the thought of seeing them sharpened on a grinder, either.

I've read the n00b question list and it's quite helpful. I'll continue to absorb what I can here as I embark on the next part of my journey.

Thanks, to all of you who've made these forums so information-rich!

=R=

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