That's a great video.
I guess I was never a noob in this sense. The earliest memory I have of any knife was my grandfather showing us how he could shave his arm with his hunting knife, explaining that he could put that kind of edge on it because the blade was made of good quality steel. I was probably about seven at the time. It definitely made an impression because as a rule I have never settled for an inexpensive knife with a poor quality blade. From the time I was 10-11, I carried around a high-carbon steel Schrade Old Timer. Still have it, still use it (Christmas mornings). At 14 I got my first job and bought my dad a carbon steel Uncle Henry stockman for father's day. Thirty years later he still carries and uses that knife every day. In my early twenties I bought a set of Wusthov Classic kitchen knives that I found on clearance at a shaving shop in downtown San Diego - for my wife and my first anniversary. 22 years later we still use nearly every one of them, every day. Those, a sprinkling of SAKs, and a cheap dive knife purchased when I was on a tight budget in college (the exception that proves the rule) sums up every knife selection I've made in my life up until recently when I started getting into the modern stuff (with help from the knowledge contained in this forum).
