Noob

[grizzled gizzard]

Just want to say "Hi", and I'm really looking forward to learning and sharing info on one of my main obsessions at the moment- sharpening, especially exotic steels. I would really like to purchase a couple of the fancy Japanese kitchen knives, but I have no idea where to start. AFAIK, these should give me the sharpest of all edges. Main considerations would be wa handle, the very best performing and Hardest steels, non stainless preferred... unless it's zdp or something similar.

I have everything I can think of for sharpening, and just would like a chance to see what you guys do, and how you do it.

Thank you very much for allowing me to bend your collective ears!

I'll shut up now and listen and read. Thanks again.

 

[OldDude1]

Greetings Grizzled Gizzard: Welcome. You may wish to use the search function in this subforum to gain information on kitchen knives and their components. http://www.bladeforums.com/forums/forumdisplay.php?f=842
As far as sharpening "exotic" steels, your in the right place. Good luck. OldDude1

 

[stitchawl]

Exotic steels...! I thought he was asking about Erotic steels, and all I could do was picture a Butcher's steel in stiletto heels and a little domino mask!

Stitchawl