Thread: Introducing myself

Originally Posted by wyldr

welcome!
the people here are great!

yes they are.. and the more i talk to them the more itchy i get to want to shave.....

'Sounds like you're about to launch. I think you'll do well.

The blades you showed look great, though they will need some love - especially for a shave ready edge. That part about the edge can't be overstated.

I've always thought the Henckels kitchen cutlery was way over-rated for the prices - 'still do. So I had this somewhat skeptical bias when I tried my first Henckels. I came across one in great shape, and after a bath and a ride on humble stones (finished w/ c12k), it gave a truly excellent shave - better than blades I favor. Since then, got into a jnat, and the smoothness it imparted made it really outstanding. I have to give them their due - they're way better in razors than other cutlery.

If you send to a honemeister, you may wish to consider one that can use a finish known for smoothness - a coti or a jnat. 'Might make the intro more forgiving and pleasant. Maybe there are other finishes that satisfy also - but those are somewhat known for smoothness, which can have a dramatic affect on the learning process.

Keep posting on your progress. As you've noticed already, the help here is incredible.

Best of luck. You're about to have the best shaves of your life.

Thanks Pink.
well these blades have not yet come in as i won them last night. then i must get them shave ready. so it will be weeks before i can shave with them..
But please rest assure that i am not new to straight razors.. via the Barber (PINO) in Brooklyn. religiously every Tuesday morning. since i moved to Florida I have had no luck in finding a Barber that will shave with a straight blade. So i have decided to do it on my own.. I hope I have a steady hand ..lol

About the cutlery Yes many people are skeptic about buying expensive knives and yes Henckels rate up there. i guess just like shaving it depends what you are looking for. Although i might say that when it comes to your face, don't skimp!!!

Back to cutlery (did I mention that I am a chef of 27 years?) if you do light to no cooking at home (cook 1 day a week) then a tramontina is very economical and can be found at local walmarts. Med to light heavy ( 2 maybe 3 days a week) then you ca invest in something like a Wustof around 40 -50 buks. if you you are an enthusiast cook and want to show off then go for the Henckels. But you always need to keep in mind what do you want the knife to do for you?

I like Henckel paring knives. small well structured and always do the job for me in tight corners. their filet knives as well.
Chef knives I like well balanced heavy carbon steal. I love my chef knives.
I have many 10" being my favorite size and weight for my skilled use.
as for the big boy "the cleaver" My DEXTER goes hands down on anything or should I say Bone down.. One swing all it takes. Its balance is perfect for my hand, its weight is perfect for my swing. This is important as you do not want to hurt your wrist, especially if you do this for a living...

Originally Posted by Rasoio

Wow Rough!! who wants to look at wiki when we have you here...
I completely understand now. Thank for that exquisite answer. about that Henc.. well let me just show you. and no i definitely was not the winner...

J A Henckels Pearl Straight Razor Shave Ready Org Box - eBay (item 280602743431 end time Dec-18-10 16:09:55 PST)

I will take a look at that one you just mentioned and I have several ending soon.....

I'm far from an expert and farther from the most knowledgeable person on the site. Have you read in any of the other forums? It's mind-boggling. What I really enjoy is that we're all using this very modern technology to regain and share lost knowledge about such an old technology.

Wow, that was a pricey razor you were looking at.

Have you looked in this site's classifieds? The prices are fixed, reasonable, and if the seller says the razor will be shave ready it probably will. I have bought two from our classifieds and they've both been good experiences.

What kind of chef are you/where do you cook?

Mainly Italian but through the years I have applied A fusion of Continental, Oriental, and middle eastern...