We're glad you found us, Gelato! We do, indeed, have excellent discussions and information about knives here; some of our members make their own implements. Expect to learn quite a bit, but don't be shy about sharing your knowledge and experience as well.
As home cooks, you and I mustn't post in the Professionals' forums, but we're welcome to read there and learn from the material posted there. All the General forums are open to us (as to all) for posting, so feel free to find the best one for your topic and post there. Since ChefTalk has been in existence for over a decade, you may want to use our search tool to peruse our archives and earlier threads, as many topics have been opened in the past. If you add to an older thread, please note the date of the last post so you can keep that in perspective as you continue the conversation.
You'll be interested too, I'm sure, in the equipment reviews, photo galleries, articles and cookbook reviews as well as the other features of ChefTalk.com. We're much more than "only" an excellent discussion forum! We hope you visit often to learn, share and discover new culinary passions.
Welcome!
Mezzaluna
