Hey everyone, my name is Chris. Super happy to be here. I've been looking for a knife sharpening community for a long time and I'm looking forward to nerding out with you all. I own a private chef meal prep company in California. I have added a picture of all the gear that I have at my disposal. I not only sharpen my own knives but all of our clients' knives as well. I've been using the Dexter tri stone up until this point but I know I'm not taking great care of it. I was also told that I could use water instead of oil on it and have been doing so but I'm starting to notice that it needs to be cleaned. I need to educate myself on how to take better care of it. I started with the Rooks in Pro and ended up resorting back to the old school stone or ways of sharpening. I have some Japanese knives, which I've been using these ceramic stones for. I still need some repetition on how to care for them as well but I need to be consistent with whether I'm using water or oil for my stones moving forward. In any case super happy to be here. I want to get this out of Sharp Club: 1. Confidence in identifying the burr 2. Education around taking care of my stones 3. Determine whether I need to be using a strope or not. In my free time I like to: 1. Workout 2. Build the business 3. Read comics/ watch anime

3yo Daughter is doing the dishes while daddy is working ..