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  1. New and I would love some advice
  2. Deba advice please?
  3. $11 for a SS 8" Ksab chef's knife
  4. Got "THE" E-mail from Mr "R"
  5. 210 wa petty or gyuto??
  6. My fist japanese knife Suisin Inox Honyaki
  7. Murray Carter Leaves Custom Knife Business
  8. Advice on new Gyuto...
  9. looking for an exceptional "work horse" knife
  10. Vietnam Trip
  11. Anyone (Germans?) heard of / use knives by Hohenmoorer Messermanufaktur?
  12. Anyone care to guess...
  13. Concrete floor + Ceramic Honing Rod = New Rod???
  14. Just Received my Hiromoto! Teaser pics ;)
  15. Caring for a wa handle
  16. Sharp knife got dull with Sharpmaker.
  17. Looking for High end Chinese Cleaver
  18. a while back, i bought a "practice" japanese knife. what is it?
  19. Dragon Wa-conversion advice needed
  20. if you had $1500...
  21. Wa-gyuto: Suisin Inox or Masamoto KS ?
  22. Fujiwara Maboroshi no Meito Gyuto opinions
  23. Konosuke-Sakura Damascus
  24. Kikuichi gyuto?
  25. Another Kramer Auction
  26. Nakiri? Shig vs. Watanabe vs Kato
  27. Kikuichi Elite Sujihiki Question From a Lefty
  28. Hiroshi and Kiyoshi Kato
  29. First Japanese Knife Recommendations
  30. Asai Damascus PM 210 Gyuto, Gesshin Ginga & Uraku pics
  31. Newb needs help in identifying a Japanese (?) 2 cleaver
  32. Tojiro DP - grind issue
  33. Feedback on Konosuke Funayuki/"New Shape"?
  34. What makes a suji such a great slicer?
  35. Lost my bookmarks, Anyone have a link to Fujiawara Terayasu's site? Or Konosuke's?
  36. Scimitar
  37. Time for a sping clean... and a Garasuki... i think...
  38. Bloodroot Blades in the May Food and Wine
  39. Decent, homemade sayas
  40. Convex/Concave dressing stone
  41. Gluing stone back together?
  42. Misono Sweden 270 Suji
  43. New Gyuto Advice Please.
  44. Hard lesson learned: Never trust your co-workers.
  45. workhorse wa gyuto recommendations in Japan (210-240mm)
  46. Diamond plate sharpening questions
  47. Heiji vs Kato
  48. Tojiro ITK Break Knife on cutleryandmore.com
  49. New carbon in the mail!
  50. forced patina on shigefusa?
  51. Looking for workhorse gyuto, stainless
  52. Complete and utter newbie
  53. Masakage Yuki series
  54. Need help on sharpening my knife 4 kinds
  55. Is it me, or can it possibly be the stone? (Poor results, Naniwa 1k/3k combo)
  56. K Sabatier steel?
  57. DIY magnetic knife bar (holder) - may way
  58. Knife to trim and breakdown large cuts of venison
  59. Hiromoto AS
  60. Favourite knife.
  61. Importing knives from Japan
  62. anti-stiction finish
  63. Knife Recommendation: Gyuto for a line cook
  64. Misono advice please
  65. Takashi Saji Yanagi
  66. Knife recommendations; Re-fitting a professional kit
  67. Who makes the best Stainless Steel?
  68. Shout-out to CKTG
  69. NKD-Yoshikane SLD Damascus Kiritsuke Gyuto
  70. Jen hits four year low, but so does the yen!
  71. Looking for stainless wa petty
  72. A newbie needs help!!!
  73. foster bros steel?
  74. Male twenty five seeking nakiri
  75. Itinomonn Kurouchi Deba 180mm
  76. New knife Roll
  77. Help replacing an chefs knife
  78. Stainless Mukimono?
  79. A Stupid Questions Thread
  80. Camelia Oil Question
  81. should i be concerned? sabatier purchase on ebay
  82. F&F issues on Fujiwara Teruyasu Nashiji
  83. Salty's videos
  84. Suggested starting angle to sharpen new Tojiro DP Gyuto and Petty?
  85. Single microbevel. Genius.
  86. Forgecraft vs the older Old Hickory?
  87. Question about tadatsuna deba
  88. flexible fillet knife...
  89. Free International Shipping @ Rakuten.jp
  90. You got a use for one of these?
  91. Vegans and Knife Handles
  92. how to balance a kitchen knife
  93. .99 cent thrift store project
  94. New Gesshin Knife - Cleaning Question
  95. Jnats vs med-grit synthetics
  96. Cutting board materials
  97. kanji help
  98. Heiji spa day
  99. Knife storage
  100. Cleaver project
  101. Entire set of Foster Brothers cleavers on sale online
  102. Sakai Yusuke Thick vs. Thin?
  103. Hypothetical knife choice.
  104. First Real Knife
  105. Does overheating cause chipping/brittleness?
  106. Looking for shig 270 kasumi yanagi?
  107. Steering Problems
  108. Tanaka 210 gyuto thinned and etched
  109. Shun blue steel Kiritsuke
  110. Thoughts/Opinions on Tru-Hone system
  111. what would be your ultimate 3 or 4 knives? and why?
  112. Difference between Kono Gyuto and Kono Funayaki/Gyuto?
  113. Anyone know Where I can get this type of seminar?
  114. What's the point of a sharp heel?
  115. Nakiri knife on sale
  116. SKD-11/12 and SLD
  117. Difference between Shigs
  118. Nakiri
  119. A few Machida Tadashi (Isshi) kitchen knives - available
  120. coarse stone options?
  121. Thinning stone options
  122. In the market for honesuki
  123. Kramer 3.5" 52100 Parer
  124. Yanagiba vs Sujihiki
  125. Help Please to identify large knife with USA outlne logo
  126. Humidity question?
  127. New Master Smith Aaron Wilburn
  128. antique splurge
  129. new JCK line, stainless WA Gyutos
  130. Time for some new tools
  131. Janpanese Bladesmiths, an article on blade smithing in Sakai
  132. Desirable features for kitchen knives
  133. Question on AEB-L (Artifex) in sharpening and edge retention [vs Forschner]
  134. Best knives for weekly rotation at restaurants in region, high volume sharpening
  135. Very specific steak knife search: Seeking advice/suggestions
  136. Does this hypothetical knife exist?
  137. Troubles with cheap german steel?
  138. Recommendation knife for wife
  139. Laser VS Workhorse
  140. where can i buy a masamoto ks right now!!
  141. Masakage Koishi reviews?
  142. Help identifying japanese knife
  143. Saya for Misono sujihiki ?
  144. difference HD vs HD2
  145. Rader Gyuto
  146. western gyuto rehandling
  147. Suisin HC
  148. A little help
  149. Horn or Wood for handle?
  150. Which one?
  151. The "Which Knife Should I Buy?" Questionnaire - v2
  152. Has anyone used this budget R2 knife?
  153. Camellia Oil
  154. Carter Prices
  155. Tojiro F-921 or F-621 cleaver question
  156. The White #2 Experience
  157. CCK1303
  158. First single bevel has arrived...any advice/recommendations?
  159. Experience with Northwoods Blackwood XHP?
  160. my father's heritage: a very nice stainless sab. how do i sharpen it?
  161. Newbie looking for Japanese chef's-style knife. Konosuke? Sakai Yusuke?
  162. White and blue steel levels?
  163. Does polish/finish affect reactivity?
  164. Kramer 52100 current pricing
  165. Considering a Deba
  166. Microbevel on Single Bevel Knives
  167. Looking for a chef type all purpose japanese knife below $100
  168. DEBA: Who uses it to butcher yard bird's and other terrestrial animals?
  169. Newbie needing help for a intro knife set. Thanks in advance!
  170. Very Excited! New Blade to test out!! Bloodroot Blades- luke Snyder
  171. Kato Fujiwara Nikri
  172. Anything in korea?
  173. Misono Swedish Vs Koyo
  174. Left hand or right hand knife?
  175. Perfect line slicer
  176. dexter russel 25 dollar yanagiba LOL
  177. what sites do you like to select your knives from?
  178. new triple A french steel, hrc 59-60
  179. Alternatives to Sugimoto No.22
  180. Cheese knife?
  181. tanaka blue #2 love
  182. DC area sharpening
  183. Why so japanocentric?
  184. Single bevel gyuto
  185. OOOOO shiny cheap
  186. coke bottle handles
  187. Help Please Identifying Cleaver
  188. kasumi brand, finish, but 3 layers ?
  189. Queries from Singapore.
  190. Canadian massif ID?
  191. The Santoku phenomenon
  192. Need advice on buying a Chinese Chefs Knife (aka Chinese Cleaver)
  193. Finished Mourning Old Accomplice - Recommending a Gyuto to a Hobby Cook
  194. Lost in Translation?
  195. What knives have you gone back to and fallen in love with all over again?
  196. Need help dealing with carbon steel
  197. Blue#2 vs R2
  198. Blueway's got a new batch of Sakai Yusuke SS
  199. Sous on Vacation
  200. Nakiri recommendations?
  201. thoughts and suggestions
  202. Sakai Yusuke 210 regular or thick?
  203. Does this need thinning?
  204. carter's summer sale
  205. flexibility on ashi hamono 210 ginga petty
  206. anyone on here get that takeda hunting knife with the ironwood handle?
  207. What About Kiritsuke
  208. What type of Japanese Fish Knife is this?
  209. need average pricing on custom knives!!
  210. Universal Saya For a 240mm Sakai Yusuke Extra Thick & Flat Profile
  211. Carter's Summergrab, what did you get?
  212. Mag-Blok question
  213. Reactivity: 52100 vs Hitachi White #2
  214. Knife Block (Storage)?
  215. Issue with grind on new Konosuke White #2 suji
  216. Misono Dragon
  217. What kind of knife you take to a small trou.
  218. Have you seen the new Shun Taiyo
  219. why gyuto fever?
  220. Learning how to care for and use single bevels
  221. Knife makers in Okinawa
  222. Mother-in-Law knife?
  223. Dazu Clhinese Cleavers
  224. Ordered a Nogent and this came.
  225. Stone Glazing & ID stone
  226. drastic steering, need help please
  227. Anyone tried or used this before?
  228. Shig clone in mono stainless like AEB-L
  229. Usuba Geometry - A Curiosity
  230. tadafusa nashiji?
  231. sakai yusuke = ashi hamono?
  232. Wedding Present
  233. Same knife, different brand?
  234. usuba: kamagata vs higashigata
  235. Honesuki for a lefty.
  236. Moritaka 240mm Gyuto in AS and rosewood handle
  237. J-knives in Berlin/Germany
  238. Who can read Japanese
  239. Stones - Total noob move...ugh
  240. J knives in vancouver
  241. Ming Tsai's new knife
  242. jck fu rin ka zan and fujiwara nashiji line, same basic knife?
  243. First J-Knive
  244. Knives in Austin, Texas?
  245. Japan Trip Knife Suggestions
  246. Lookin for new Japanese fillet knife
  247. My new shig
  248. Strop Setup Recommendations
  249. Need help, new knife.
  250. Did i mess up my Yanagiba? Complete Newbie/Amateur seeking advice