Greetings!

9,204
68
Joined Aug 29, 2000
Greetings, Shendao, and welcome to Chef Talk. Happy New Year to you, too.

What are your culinary interests? Are there local recipes or ingredients you enjoy using? Is there something you'd like to learn to cook?

Have a look around and enjoy the site. You are welcome to browse all forums, but we home cooks must consider the professionals' forums as "read only".

Enjoy the site and the community!
Regards,
Mezzaluna
 
20
10
Joined Jan 19, 2010
Hi Mezzaluna,

Thanks for the warm Welcome.

Being lurking for awhile in this forum so decided to sign up as I find this forum a good place to pick up some good informations from all the good folks here, whether "home cooks" or "Pros".

I'm more of a home cook and my skills are limited. I was actually searching for the Brands and Types of Japanese knives that most cookings enthuaists use.

Just bought a 20cm (8.0") Damascus Kasumi Gyuto VG-10 high carbon stainless steel HRC 59-60 for about $155.00 and found it to be super sharp OOTB. It is so much sharper than the Zwilling that I have. Cuts very smoothly too.

Love it!

Regards,
Shendao
 
9,204
68
Joined Aug 29, 2000
Cool--- you'll be a regular in the knives sub-forum within the Cooking Equipment forum.

Happy slicing!
Mezz
 

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