View Full Version : The Kitchen Knife

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