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Hello from Amsterdam...

post #1 of 3
Thread Starter 

Thanks for having me here, I am looking forward to learning a lot !

Especially about Japanese knives, but I am a curious fellow, so...

 

My background is that I have been tasting wines as a passion 'for ever' and that some 12 years ago a caterer in my working world asked me to help him out for a few days.

Being both curious and a freelancer, I accepted.

After three very long days he told me: you can't cook ... But boy can you taste !

 

Ever since that is a running gag and I keep on doing catering gigs with lots of different people. (These gigs include breakfast, big lunch and nice evening snacks for 25 to 100 persons.)

 

I am self taught, and that is a bit of a set back. I hold my knife rather odd (placing my pointy finger on the top of the blade), but since  I will have some single bevel Japanese knives soon, I will have to take courses to finally learn how to hold my knives properly AND how to use Sharpening Stones.

My 25 year old Sabatiers and 8 year old Globals get the honing steel each and every day, and that worked perfectly so far. But I am told never to use a honing steel on Japanese knives.

 

Enough said !

Time for a lot of reading.

Thank you very much, all,

Many greetings from Amsterdam,

 

Eric

"We are all amateurs, since life is too short to become a professional" Charlie Chaplin

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"We are all amateurs, since life is too short to become a professional" Charlie Chaplin

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post #2 of 3
You can use ceramic steels on jap knives once you get some good ones. Single bevel is more made for sushi though....
post #3 of 3
Thread Starter 

Thanks PascL !

 

That is a relief to hear !

I saw a two sided ceramic steel on the net; one side 1000 and the other 360 grain.

Brand: Ioxio.

 

Would that be the right one ?

 

Cheers !

"We are all amateurs, since life is too short to become a professional" Charlie Chaplin

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"We are all amateurs, since life is too short to become a professional" Charlie Chaplin

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