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Hello from VA

post #1 of 2
Thread Starter 

Hey everyone,


I've been interested on and off in cooking and recently decided to devote much more time to it. I cook at home infrequently, but can spend endless time either reading or watching videos related to cooking.


My next milestone is learning to maintain whetstone angles for sharpening my Forschners. The edge I make seems uneven and I think my angle is inconsistent between grits.

Glad to be here!

post #2 of 2

Aloha, Welcome to Chef Talk.

Big wave and a howdy partner from the middle of the desert!

This is a great Community, so many different culinary skill levels from all around the Globe.

Feel free to join the conversation or start one in the relevant thread. A word about the Pro Food Service forums, us home cooks are asked to read only there.

Don’t pass over the Articles, Reviews and Gallery; there are some fantastic photos of folks work and fun stuff too.  Try the Search bar at the top of the page when looking for an interest; a lot of topics have gone around the block a few times already.  Also, if you have questions in regards to Chef Talk’s website once you’ve read the Tutorials, FAQ and Community Guidelines, you can post those in the Feedback & Suggestion forum.

Whatever you do, have a good time doing it!   

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