I am an avid home cook and and chemical engineer. I've Googled into ChefTalk several times in the past few years in search of reviews on woks and pro-style gas ranges. Three weeks ago I discovered the Cooking Knife Review forum and I am in heaven. I have been an avid knife sharpener since Cub Scouts and an avid cook and knife user since Boy Scouts in the 60's. My avocations merged a few years later when my father gave my mother a set of ultra-hard chrome vanadium knives that were initially very sharp, but that I later found impossible to keep sharp with a steel or oil stone.
My favorite cuisines to cook (and eat) are Mom's comfort food, American Classics, Italian and Chinese but I dabble in French, Danish, Thai, Japanese and Vietnamese. Cheese and chocolate are my favorite ingredients. My earliest teachers were Julia Child, Graham Kerr, Marcella Hazan, and Ken Hom -- thank you very much PBS. I enjoy good cookware and the physics behind it. I have toyed with sous vide, but I am not heavily into modernist cuisine. I do enjoy food science (my chemical engineering genes) and have been a fan of Harold McGee since his first book.
I have just read the tip of the iceberg in the knife forum. So far every question I wanted to ask has already been, and excellently answered. It will take me some months to digest it all and ask something original.