Hello again:
I happened to find this site while searching for information regarding good quality knives. As I posted in the equipment section, I recently purchased a Henckels chefs knife and paring knife after looking into different brands of cutlery. My first set of knives did not receive the care they deserved - eight years ago when I received them as a wedding gift I did not know anything about sharpening and sadly, they are not in good condition. Now that I have some awesome new knives, I'm looking for some advice about sharpening steels... see my other post about that!
I have fond memories of cooking going all the way back to pre-school age when my grandmother would let me sit on the counter and "help" her cook. The recipes I learned from her are still part of our family cookbook today. I grew up in the Chicago suburbs, attended college in Nebraska (Go Big Red!) and spent some time in Human Resources with a consulting firm in Omaha and later with the Sun-Times in Chicago. Now that my career has turned into raising my children, I have more time at home to experiment with cooking and love to learn and try new things. I am not a professional chef, but can offer my insight as an amateur and an avid consumer of restaurant food:)
Thanks for the replies.
LJ
