Help us new guys
OK, so there I was, avid amateur chef (ie. loves to cook) that had spent some bucks on what I thought were good (insert your Williams-Sonoma/etc. bought brand name here) knives for kitchen use. The box set came with a "sharpening steel", which I used religiously to keep a "sharp" edge (I knew no better at this point)...I got frustrated because the knives aren't sharp (surprise!). There is no local sharpening service (I spent a week at the Culinary Institute for fun and they had a guy that would come by weekly and sharpen student's knives...so I thought this was how it was done), which lead me to search for an answer and I found CKTG (whoohoo!
). With the helpful guidance of our host (years ago) I got a set of stones and was good to go....
Which brings me to now...I want to take the plunge and start investing in some quality knives...I take a look at what is available here and think I must have to learn a new language to shop! I spent yesterday looking around the net for descriptions of steels and learned what white/blue/154cm/ats34/etc. means and then found a Japanese version of CKTG that described various blade styles...so now I'm a tiny
bit less overwhelmed. I really appreciate the "let us help you select the knife you are looking for" thread and the parameters requested, but is there a desire on anyone's part to put together (or point us newbies to) a primer on the basics?
I'm an old fart and love to do research and looked for a book on the subject, but came up empty...I was just thinking that it might help the new-knife-shopper to land here and have a one-stop-shop experience...