Hi,
My name is Greg (aka psycho) from Texas. I'm 45 years old and have spent the past 27 years in the restaurant industry. I have been a knife enthusiast and collector as long as I can remember. I started making knives about 2 years ago as a hobby and I haven't stopped. I began making knives and using them in the restaurant with the goal of making knives that would perform as well as the German and Japanese knives that are industry standard. As most beginners, I started with carbon steels and I am now interested in working with some stainless steels.
There is a wealth of information and great knife makers on this forum and I look forward to getting to know some of you guys better.
Cheers.
Greg
My name is Greg (aka psycho) from Texas. I'm 45 years old and have spent the past 27 years in the restaurant industry. I have been a knife enthusiast and collector as long as I can remember. I started making knives about 2 years ago as a hobby and I haven't stopped. I began making knives and using them in the restaurant with the goal of making knives that would perform as well as the German and Japanese knives that are industry standard. As most beginners, I started with carbon steels and I am now interested in working with some stainless steels.
There is a wealth of information and great knife makers on this forum and I look forward to getting to know some of you guys better.
Cheers.
Greg