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  1. What is it about carbon steel???
  2. new knife jai
  3. Ebony saya for precious???
  4. Konosuke HD 210 Wa-Petty vs Suisin Inox Honyaki 210 Wa-Petty Comparison
  5. Konosuke Fujiyama Blue #2
  6. Bent knife, what to do?
  7. Sayas for My Babies
  8. From Scrap Iron to Sujihiki - Video WIP
  9. Anyone tried the JCK Fu Rin Ka Zan series?
  10. Help me pick a better knfie
  11. Budget Carbon Wa-gyuto
  12. Magnetic Strips and Earthquakes
  13. Shigefusa Contact Info getting in the queue
  14. Minor heart attack
  15. 1084
  16. Best All-Around Japanese Blade Shape?
  17. Okay, time to ask for opinions on knife/whetstone purchases.
  18. I was up past midnite....
  19. New project... Unfourtnetly.
  20. Yoshida Tamahagane steel knives
  21. Opinion on Fujiwara FKH
  22. Easter Action Shots?
  23. Time for a new gyuto
  24. ginsanko tanakas on ebay
  25. Bevel size???
  26. It's Time to Shed a Few Pounds
  27. Another newbie looking for some advice - First "Real" Knife
  28. time for a new gyuto 2.0
  29. Filling out revised questionnaire as requested.
  30. Fixed my magnetic knife bar today - not too shabby
  31. Looking for workhorse, thin behind the edge
  32. Wa laser to try
  33. Prices in Japan
  34. Best cheap knives ever??
  35. Best knives manufactures on the world?
  36. making a knife length shorter
  37. Who says you can't polish a turd
  38. What to do?
  39. Where can I find octogonal ho wood or iichi wood handles?
  40. Epicurean Edge
  41. .098 or .110 Blade Thickness for Paring Knives
  42. Advantages of wa vs western
  43. yo to wa handle conversion
  44. Artisan Powdered Steel
  45. Experience with knives from Eden
  46. Takeda but stainless steel
  47. What to do?
  48. spaghetti squash - what knife to cut it in half?
  49. Rehandling a Masamoto KS?
  50. Large knife block
  51. New and I would love some advice
  52. Deba advice please?
  53. $11 for a SS 8" Ksab chef's knife
  54. Got "THE" E-mail from Mr "R"
  55. 210 wa petty or gyuto??
  56. My fist japanese knife Suisin Inox Honyaki
  57. Murray Carter Leaves Custom Knife Business
  58. Advice on new Gyuto...
  59. looking for an exceptional "work horse" knife
  60. Vietnam Trip
  61. Anyone (Germans?) heard of / use knives by Hohenmoorer Messermanufaktur?
  62. Anyone care to guess...
  63. Concrete floor + Ceramic Honing Rod = New Rod???
  64. Just Received my Hiromoto! Teaser pics ;)
  65. Caring for a wa handle
  66. Sharp knife got dull with Sharpmaker.
  67. Looking for High end Chinese Cleaver
  68. a while back, i bought a "practice" japanese knife. what is it?
  69. Dragon Wa-conversion advice needed
  70. if you had $1500...
  71. Wa-gyuto: Suisin Inox or Masamoto KS ?
  72. Fujiwara Maboroshi no Meito Gyuto opinions
  73. Konosuke-Sakura Damascus
  74. Kikuichi gyuto?
  75. Another Kramer Auction
  76. Nakiri? Shig vs. Watanabe vs Kato
  77. Kikuichi Elite Sujihiki Question From a Lefty
  78. Hiroshi and Kiyoshi Kato
  79. First Japanese Knife Recommendations
  80. Asai Damascus PM 210 Gyuto, Gesshin Ginga & Uraku pics
  81. Newb needs help in identifying a Japanese (?) 2 cleaver
  82. Tojiro DP - grind issue
  83. Feedback on Konosuke Funayuki/"New Shape"?
  84. What makes a suji such a great slicer?
  85. Lost my bookmarks, Anyone have a link to Fujiawara Terayasu's site? Or Konosuke's?
  86. Scimitar
  87. Time for a sping clean... and a Garasuki... i think...
  88. Bloodroot Blades in the May Food and Wine
  89. Decent, homemade sayas
  90. Convex/Concave dressing stone
  91. Gluing stone back together?
  92. Misono Sweden 270 Suji
  93. I'm Back - and some Holiday Snaps
  94. New Gyuto Advice Please.
  95. Hard lesson learned: Never trust your co-workers.
  96. workhorse wa gyuto recommendations in Japan (210-240mm)
  97. Diamond plate sharpening questions
  98. Heiji vs Kato
  99. Tojiro ITK Break Knife on cutleryandmore.com
  100. New carbon in the mail!
  101. forced patina on shigefusa?
  102. Looking for workhorse gyuto, stainless
  103. Complete and utter newbie
  104. Masakage Yuki series
  105. Need help on sharpening my knife 4 kinds
  106. Is it me, or can it possibly be the stone? (Poor results, Naniwa 1k/3k combo)
  107. K Sabatier steel?
  108. DIY magnetic knife bar (holder) - may way
  109. Knife to trim and breakdown large cuts of venison
  110. Hiromoto AS
  111. Favourite knife.
  112. Importing knives from Japan
  113. anti-stiction finish
  114. Knife Recommendation: Gyuto for a line cook
  115. Misono advice please
  116. Takashi Saji Yanagi
  117. Knife recommendations; Re-fitting a professional kit
  118. Who makes the best Stainless Steel?
  119. Shout-out to CKTG
  120. NKD-Yoshikane SLD Damascus Kiritsuke Gyuto
  121. Jen hits four year low, but so does the yen!
  122. Looking for stainless wa petty
  123. A newbie needs help!!!
  124. foster bros steel?
  125. Male twenty five seeking nakiri
  126. Itinomonn Kurouchi Deba 180mm
  127. New knife Roll
  128. Help replacing an chefs knife
  129. Stainless Mukimono?
  130. A Stupid Questions Thread
  131. Camelia Oil Question
  132. should i be concerned? sabatier purchase on ebay
  133. F&F issues on Fujiwara Teruyasu Nashiji
  134. Salty's videos
  135. Suggested starting angle to sharpen new Tojiro DP Gyuto and Petty?
  136. Single microbevel. Genius.
  137. Forgecraft vs the older Old Hickory?
  138. Question about tadatsuna deba
  139. flexible fillet knife...
  140. Free International Shipping @ Rakuten.jp
  141. You got a use for one of these?
  142. Vegans and Knife Handles
  143. how to balance a kitchen knife
  144. .99 cent thrift store project
  145. New Gesshin Knife - Cleaning Question
  146. Jnats vs med-grit synthetics
  147. Cutting board materials
  148. kanji help
  149. Heiji spa day
  150. Knife storage
  151. Cleaver project
  152. Entire set of Foster Brothers cleavers on sale online
  153. Eamon Burke knives.
  154. Sakai Yusuke Thick vs. Thin?
  155. Hypothetical knife choice.
  156. First Real Knife
  157. Does overheating cause chipping/brittleness?
  158. Looking for shig 270 kasumi yanagi?
  159. Steering Problems
  160. Tanaka 210 gyuto thinned and etched
  161. Shun blue steel Kiritsuke
  162. Thoughts/Opinions on Tru-Hone system
  163. what would be your ultimate 3 or 4 knives? and why?
  164. Difference between Kono Gyuto and Kono Funayaki/Gyuto?
  165. Anyone know Where I can get this type of seminar?
  166. What's the point of a sharp heel?
  167. Nakiri knife on sale
  168. SKD-11/12 and SLD
  169. Difference between Shigs
  170. Nakiri
  171. A few Machida Tadashi (Isshi) kitchen knives - available
  172. coarse stone options?
  173. Thinning stone options
  174. In the market for honesuki
  175. Kramer 3.5" 52100 Parer
  176. Yanagiba vs Sujihiki
  177. Help Please to identify large knife with USA outlne logo
  178. Humidity question?
  179. New Master Smith Aaron Wilburn
  180. antique splurge
  181. new JCK line, stainless WA Gyutos
  182. Time for some new tools
  183. Janpanese Bladesmiths, an article on blade smithing in Sakai
  184. Desirable features for kitchen knives
  185. Question on AEB-L (Artifex) in sharpening and edge retention [vs Forschner]
  186. Best knives for weekly rotation at restaurants in region, high volume sharpening
  187. Very specific steak knife search: Seeking advice/suggestions
  188. Does this hypothetical knife exist?
  189. Troubles with cheap german steel?
  190. Recommendation knife for wife
  191. Laser VS Workhorse
  192. where can i buy a masamoto ks right now!!
  193. Masakage Koishi reviews?
  194. Help identifying japanese knife
  195. Saya for Misono sujihiki ?
  196. difference HD vs HD2
  197. Rader Gyuto
  198. western gyuto rehandling
  199. Suisin HC
  200. A little help
  201. Horn or Wood for handle?
  202. Which one?
  203. The "Which Knife Should I Buy?" Questionnaire - v2
  204. Has anyone used this budget R2 knife?
  205. Camellia Oil
  206. Carter Prices
  207. Tojiro F-921 or F-621 cleaver question
  208. The White #2 Experience
  209. CCK1303
  210. First single bevel has arrived...any advice/recommendations?
  211. Experience with Northwoods Blackwood XHP?
  212. my father's heritage: a very nice stainless sab. how do i sharpen it?
  213. Newbie looking for Japanese chef's-style knife. Konosuke? Sakai Yusuke?
  214. White and blue steel levels?
  215. Does polish/finish affect reactivity?
  216. Kramer 52100 current pricing
  217. Considering a Deba
  218. Microbevel on Single Bevel Knives
  219. Looking for a chef type all purpose japanese knife below $100
  220. DEBA: Who uses it to butcher yard bird's and other terrestrial animals?
  221. Newbie needing help for a intro knife set. Thanks in advance!
  222. Very Excited! New Blade to test out!! Bloodroot Blades- luke Snyder
  223. Kato Fujiwara Nikri
  224. Anything in korea?
  225. Misono Swedish Vs Koyo
  226. Left hand or right hand knife?
  227. Perfect line slicer
  228. dexter russel 25 dollar yanagiba LOL
  229. what sites do you like to select your knives from?
  230. new triple A french steel, hrc 59-60
  231. Alternatives to Sugimoto No.22
  232. Cheese knife?
  233. tanaka blue #2 love
  234. DC area sharpening
  235. Why so japanocentric?
  236. Single bevel gyuto
  237. OOOOO shiny cheap
  238. coke bottle handles
  239. Help Please Identifying Cleaver
  240. kasumi brand, finish, but 3 layers ?
  241. Queries from Singapore.
  242. Canadian massif ID?
  243. The Santoku phenomenon
  244. Need advice on buying a Chinese Chefs Knife (aka Chinese Cleaver)
  245. Finished Mourning Old Accomplice - Recommending a Gyuto to a Hobby Cook
  246. Lost in Translation?
  247. What knives have you gone back to and fallen in love with all over again?
  248. Need help dealing with carbon steel
  249. Blue#2 vs R2
  250. Blueway's got a new batch of Sakai Yusuke SS